Mango Ice cream
Servings
4
servingsPrep time
30
minutesCooking time
2
hoursCalories
300
kcalIndulge in the luscious taste of summer with our Mango Ice Cream. Made with ripe mangoes, creamy textures, and a hint of sweetness, this frozen delight promises a refreshing burst of tropical flavor in every spoonful
Ingredients
2 cups ripe mango chunks (fresh or frozen)
1 cup heavy cream
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract (optional)
Pinch of salt (optional)
Directions
- Prepare the Mango: If using fresh mango, peel and chop them into chunks. If using frozen mango, thaw them slightly.
- Blend: In a blender or food processor, puree the mango chunks until smooth. If you prefer small mango pieces in your ice cream, you can leave some chunks intact.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. If using a hand mixer, this typically takes 2-3 minutes on medium-high speed.
- Combine Ingredients: In a large mixing bowl, gently fold together the mango puree, sweetened condensed milk, and vanilla extract (if using) until well combined. Add a pinch of salt if desired to enhance the flavor.
- Fold in the Whipped Cream: Gradually fold the whipped cream into the mango mixture until evenly incorporated. Be gentle to maintain the light and airy texture.
- Transfer to Container: Pour the mango ice cream mixture into a freezer-safe container. Smooth out the top with a spatula.
- Freeze: Cover the container with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze for at least 4-6 hours, or until firm.
- Serve: Once the mango ice cream is fully frozen, scoop it into bowls or cones and enjoy! You can garnish with additional mango slices or mint leaves for a decorative touch.
- Store: Any leftover mango ice cream can be stored in the freezer for up to 2 weeks. Be sure to cover it tightly to prevent freezer burn.