Mango Ice Cream
A luscious, velvety homemade mango ice cream that captures the vibrant, tropical essence of fresh, sun-ripened mangoes.
Ingredients
- •3 cups fresh mango chunks (about 2 large mangoes)
- •1 cup heavy cream (chilled)
- •1 cup sweetened condensed milk
- •1 teaspoon pure vanilla extract
- •1 tablespoon fresh lime juice
- •1 pinch of salt
Instructions
- 1
Place the mango chunks into a blender or food processor and blend until completely smooth to create a mango puree.
- 2
In a large chilled mixing bowl, whip the heavy cream using an electric hand mixer until stiff peaks form.
- 3
Gently fold the sweetened condensed milk, vanilla extract, lime juice, and salt into the whipped cream using a spatula until well combined.
- 4
Slowly fold the mango puree into the cream mixture, being careful not to deflate the air you whipped into the cream.
- 5
Pour the mixture into a freezer-safe container, cover with parchment paper pressed against the surface, and seal with a lid.
- 6
Freeze for at least 6 hours or overnight until the ice cream is firm enough to scoop.
💡 Chef tips
- For a dairy-free version, substitute the heavy cream with full-fat canned coconut cream and use a vegan condensed milk alternative.
- Ensure your mangoes are very ripe and sweet; if they are slightly tart, add an extra tablespoon of honey or agave syrup.
- To prevent ice crystals, keep the ice cream in the back of the freezer rather than the door, where temperatures fluctuate.
✅ How it should turn out
The finished ice cream should have a smooth, dense, and creamy texture with a bright golden-yellow color and an intense, refreshing mango aroma and flavor.