Mango Ice Cream
A luscious, velvety homemade mango ice cream that captures the vibrant, tropical essence of fresh, sun-ripened mangoes.
Ingredients
- •2 large ripe mangoes, peeled and cubed (approx. 2 cups)
- •1 cup heavy whipping cream (chilled)
- •1 cup sweetened condensed milk
- •1 teaspoon pure vanilla extract
- •1 pinch of sea salt
Instructions
- 1
Place the cubed mangoes into a blender or food processor and blend until completely smooth to create a puree.
- 2
In a large chilled mixing bowl, whip the heavy cream using an electric hand mixer until stiff peaks form.
- 3
In a separate bowl, whisk together the mango puree, sweetened condensed milk, vanilla extract, and salt until well combined.
- 4
Gently fold the mango mixture into the whipped cream using a rubber spatula, being careful not to deflate the air you just whipped in.
- 5
Pour the mixture into a freezer-safe container, smooth the top, and cover with plastic wrap or an airtight lid.
- 6
Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm enough to scoop.
💡 Chef tips
- For a deeper flavor, choose mangoes that are very soft to the touch and fragrant, such as Ataulfo or Alphonso varieties.
- If you prefer a chunkier texture, reserve a small portion of the mango cubes and fold them into the mixture before freezing.
- Store the ice cream in the back of the freezer to maintain a consistent temperature and prevent ice crystals from forming.
✅ How it should turn out
The finished ice cream should be smooth, creamy, and intensely fruity, with a bright golden color and a refreshing, sweet tropical aroma.