Homemade Mango Ice Cream Recipe

5 from 27 votes

Homemade Mango Ice Cream Recipe

This homemade mango ice cream is a creamy and delicious treat you should not miss trying. You don't need an ice cream maker to prepare this recipe. All you need are three ingredients: fresh mangoes, cream, and condensed milk. It is one of the best summer recipes to beat the heat when mangoes are in season.

Prep Time20

Freezing time8

Total Time8 20

Course: Desserts, sweets

Cuisine: American, Australian, Indian, Mexican, United Kingdom

Diet: Vegetarian

Servings:

Calories: 425kcal

Author: Kushi

Equipment

Loaf pan

Ingredients

2 to 3 cups Mango puree , fresh
400 g Condensed milk (1 can or 16 oz)
500 ml Heavy whipping cream , chilled (US 1 pint, 2 cups)
1 cup Mango , fresh ripe chunks

Instructions

How to make mango ice cream?

To make the mango puree peel, chop and add 2 to 3 large ripe mango chunks to a blender.
2 to 3 cups Mango puree
Blend it into a thick paste. Do not add any water. The thicker the paste, the better for making ice cream.
Transfer this to a bowl, add condensed milk, and whisk well using a hand-held electric beater. Refrigerate until ready to use.
400 g Condensed milk
In a separate clean bowl, whip heavy cream till it forms firm peaks. Do not over whip.
500 ml Heavy whipping cream
Add ⅓ portion of whipped cream to the mango puree and condensed milk mixture and fold gently. Do not mix vigorously. The cream may deflate, and your ice cream will not be light and creamy.
Repeat this process for the remaining whipped cream.
Transfer this to a loaf pan or any ice cream container and cover it with cling film or plastic wrap. Freeze it for 2 hours.
After 2 hours, add mango chunks and gently fold them into the ice cream. Cover it with cling film.
1 cup Mango
Put this back in the freezer and set it for 6 to 8 hours or overnight.
Just before you are ready to serve, place the ice cream on the kitchen counter for a few minutes so that you can scoop it easily.

Method II

You can even stir the mango puree for 8 minutes or until it is reduced to half. Let it cool completely.
Then mix it with condensed milk and do the remaining steps.

Notes

The mangoes I used were really very sweet, and a can of condensed milk was sufficient. If you find the mango puree and condensed milk mixture is not to your desired sweetness, add some sugar and whisk until it has dissolved.
After the first 2 hours of freeze time, add the mango chunks (totally optional, but who doesn't love sweet chunks of mangoes in ice cream, right?). If you plan to skip adding mango chunks, remember to stir the ice cream after 2 hours of initial freezing so that you don't get ice crystals in your ice cream.
The thicker the mango pulp, the creamier and smoother your ice cream will be. Juicy, watery mango pulp may form crystals in your ice cream.
Make sure the mangoes chosen are not fibrous.
If you are staying in a very hot place, chill the bowl and beaters you will use to whip cream for at least 1 hour.
You can skip mangoes and mango puree and add vanilla extract to make creamy, no-churn vanilla ice cream, or if you are a chocolate lover, add around ½ cup unsweetened cocoa powder to make chocolate ice cream.
If fresh mangoes are not available, you can use canned mango puree, but nothing can beat the taste of the fresh ones. Canned mango puree has additional sweeteners and preservatives.

Nutrition