Description
A creamy and refreshing homemade mango ice cream recipe that combines ripe mango puree with rich heavy cream and sweetened condensed milk, enhanced with a touch of vanilla and lime juice for a subtle citrusy twist. Perfect for a quick and delightful dessert that requires no ice cream maker.
Ingredients
Scale
Ingredients
- 2 ripe mangoes, peeled and chopped
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 tbsp lime juice (optional, for a citrusy kick)
Instructions
- Prepare the Mango Puree: Place the peeled and chopped mangoes in a blender or food processor and blend until smooth. Set aside the puree for later use.
- Mix the Ice Cream Base: In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and lime juice if using. Whisk thoroughly until the mixture is smooth and fully combined.
- Combine the Mango Puree and Ice Cream Base: Gently fold the mango puree into the cream mixture using a spatula, ensuring an even mix while carefully preserving the light texture of the whipped cream.
- Freeze the Mixture: Pour the combined mixture into a loaf pan or an airtight container, smoothing the top with a spatula for an even surface.
- Secure and Freeze: Cover the container tightly with plastic wrap or a lid to prevent ice crystals and freeze for at least 4 hours or until the ice cream is completely firm.
- Serve: Once fully frozen, scoop the mango ice cream into bowls or cones. Optionally, garnish with fresh mango chunks or mint leaves to add visual appeal and a fresh aroma.
Notes
- Use ripe, sweet mangoes for the best flavor and natural sweetness.
- Lime juice is optional but adds a nice citrus balance to the sweetness of the mango and cream.
- This recipe does not require an ice cream maker, making it simple and accessible.
- For a smoother texture, you may whip the heavy cream before combining with the other ingredients.
- Store leftover ice cream in an airtight container to maintain freshness and prevent freezer burn.
