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Homemade Mango Ice Cream

Homemade Mango Ice Cream: Your No-Churn Tropical Delight

Enjoy Homemade Mango Ice Cream, a delectable no-churn recipe that's perfect for summer. Fresh mango and creamy texture create a tropical escape.
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Prep Time 15 minutes
Freezing Time 10 minutes
Total Time 10 minutes
Servings: 6 scoops
Course: Dessert
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 3/4 cups Sweetened Condensed Milk Provides sweetness and creaminess; optional to make from scratch
  • 1 teaspoon Vanilla Extract Enhances flavor depth and richness
  • 1 pinch Fine Sea Salt Balances sweetness and enhances overall flavor
  • 2 cups Heavy Cream Cold; creates a light, airy texture when whipped
Mango Flavor
  • 2 cups Mangos Chopped; provides natural sweetness and fruity taste

Equipment

  • Mixing bowl
  • electric mixer
  • spatula
  • Loaf Pan

Method
 

Preparation Steps
  1. In a large mixing bowl, combine sweetened condensed milk, vanilla extract, and fine sea salt. Whisk until smooth.
  2. Whip heavy cream on medium-high speed until stiff peaks form, about 2 to 3 minutes.
  3. Gently fold the whipped cream into the sweetened condensed milk mixture until just combined.
  4. Fold in 90% of the chopped fresh mangos, mixing carefully until evenly distributed.
  5. Pour the mixture into a loaf pan and freeze uncovered for about 2 hours.
  6. After 2 hours, press the reserved mango pieces into the top, cover tightly with aluminum foil, and freeze for an additional 8 to 12 hours.
  7. Scoop the mango ice cream into bowls and enjoy!

Nutrition

Serving: 1scoopCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 2mg

Notes

Chill your mixing tools for better results. Use ripe mangos for optimal flavor.

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