Description
This luscious Mango Ice Cream is a creamy, tropical dessert made without an ice cream maker. Combining ripe mango pulp, whipped heavy cream, and sweetened condensed milk, it results in a rich, smooth treat that’s perfect for warm weather. Enhanced with a hint of lime juice and vanilla extract, this no-churn ice cream captures vibrant mango flavor with minimal effort.
Ingredients
Scale
Mango Puree
- 2 cups ripe mango pulp (from about 3 large mangoes or canned)
Ice Cream Base
- 1 cup heavy whipping cream (cold)
- ½ cup sweetened condensed milk
- 1 teaspoon lime juice (optional, for brightness)
- ½ teaspoon vanilla extract (optional)
Instructions
- Prepare the Mango Puree: Peel and chop the mangoes, then blend them until smooth. If you desire a silkier texture, strain the puree to remove any fibrous pieces.
- Whip the Cream: In a large bowl, use a mixer to whip the cold heavy cream until soft peaks form, which means the cream holds shape but is still slightly droopy.
- Combine Ingredients: Gently fold the sweetened condensed milk, mango puree, lime juice, and vanilla extract into the whipped cream, mixing carefully to keep the mixture airy and smooth.
- Freeze the Mixture: Pour the combined mixture into a loaf pan or airtight container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid.
- Chill Until Firm: Freeze the mixture for at least 6 hours or overnight, allowing it to set into a scoopable ice cream.
- Serve: Before scooping, let the ice cream sit at room temperature for a few minutes to soften slightly for easier serving and optimal texture.
Notes
- For an intensified mango experience, fold in small chunks of mango before freezing.
- Try swirling in coconut cream or sprinkling crushed pistachios to add texture and flavor complexity.
- Choose Alphonso or Ataulfo mangoes for the sweetest, most vibrant mango flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian-Inspired, Tropical
