Description
This refreshing no-churn mango ice cream is a tropical treat that requires no ice cream maker. With a smooth, creamy texture and vibrant mango flavor, it’s the perfect dessert for a warm day or any time you crave something sweet and fruity.
Ingredients
- Mango Puree: 2 cups ripe mango puree (from about 3-4 fresh mangoes, peeled and blended until smooth)
- Condensed Milk: 1 cup sweetened condensed milk
- Heavy Cream: 1 cup heavy cream
- Acid: 1 teaspoon fresh lemon juice
- Salt: A pinch
Instructions
-
Prepare the Mango Puree:
If using fresh mangoes, peel, dice, and blend until smooth. Set aside 2 cups of puree. -
Mix the Base:
In a large bowl, combine the mango puree, sweetened condensed milk, lemon juice, and a pinch of salt. Stir until the mixture is uniform. -
Whip the Cream:
In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form. -
Fold in the Cream:
Gently fold the whipped cream into the mango mixture using a spatula. Ensure you incorporate it fully without deflating the cream. -
Freeze:
Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 6 hours or until completely firm. -
Serve:
Scoop into bowls or cones and enjoy! For an extra burst of flavor, top with fresh mango chunks or a drizzle of mango puree.
Notes
- For a chunkier texture, fold in small diced mango pieces after combining the whipped cream.
- Adjust the lemon juice to balance the sweetness and enhance the mango flavor.
- This recipe makes a dense, creamy ice cream; let it sit at room temperature for a few minutes before scooping if it’s too hard.
Nutrition
- Serving Size: 1/2 cup (approx. 100g)
- Calories: 200 kcal
- Sugar: 25g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg