Mango Ice Cream (3 ingredients)
Difficulty: Easy
Diet : GF, Eggless, Vegetarian
Calories: 139kcal
Adjust Servings Here: 10 servings
Description
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 summer ice cream collection.
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 1 cup (250 g) Mango puree (up to 2 cups)
- 1 tsp Vanilla extract optional
Instructions
- 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 basic no-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.
- Enjoy!
Recipe Notes
- 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.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Nutrition Information
Calories: 139kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 34mgSodium: 30mgPotassium: 19mgFiber: 1gSugar: 12gVitamin A: 875IUVitamin C: 2.9mgCalcium: 62mgIron: 2.5mg
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
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