Description
Cool off with this creamy, tropical Mango Ice Cream, made with fresh mango puree and a rich, velvety texture. This easy-to-make, no-churn recipe is the perfect summer treat for mango lovers!
Ingredients
Scale
- 2 ripe mangoes, peeled and chopped
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 tbsp lime juice (optional, for a citrusy kick)
Instructions
-
Prepare the Mango Puree:
- Place the chopped mangoes in a blender or food processor and blend until smooth. Set aside.
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Mix the Ice Cream Base:
- In a large bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and lime juice (if using). Whisk until fully incorporated and smooth.
-
Combine the Mango Puree and Ice Cream Base:
- Gently fold the mango puree into the cream mixture, ensuring it’s evenly combined. Be careful not to deflate the cream too much.
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Freeze the Mixture:
- Pour the mixture into a loaf pan or an airtight container and smooth the top with a spatula.
- Cover with plastic wrap or a lid and freeze for at least 4 hours or until completely firm.
-
Serve:
- Once the ice cream is fully frozen, scoop and serve! Optionally, garnish with extra mango chunks or mint leaves for a decorative touch.
Notes
- For a richer flavor, you can use coconut milk instead of heavy cream for a dairy-free version.
- You can also add chunks of mango to the mixture for a bit of texture, if preferred.
- Make sure the mangoes are ripe for the best flavor and natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 230
- Sugar: 23g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg