Making mango ice cream needs only 3 ingredients and 5 minutes using fresh or frozen mangoes. The best part is, it's a no-churn which means you don't even need an ice cream maker. A great addition to your summerice cream collection.
In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basicno-churn vanilla ice cream.😜
Peel the mangoes, cut around the seed to get as much of the flesh as you can. Pulse the mango flesh/pulp in a blender then pass thru a sieve - discard the fiber.Pro tip - removing the skin makes a smooth creamy velvety texture ice cream.
Add the mango puree to the whipped cream mixture and combine. Pro tip - I like to stir well to blend it into a smooth yellow color. Alternatively, you can add the puree in two batches and give it a gentle swirl just enough to get a marbled color and texture.
Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you