This Mango Ice Cream is super creamy, fruity, with amazing mango flavor, sweet but not overwhelming! It requires no ice cream machine and only a handful of ingredients. Making ice cream has never been easier!
All the official taste testers of Precious Kitchen (my kids and husband) approve of this homemade Mango Ice Cream. It is to die for!
I am dreaming of this homemade ice cream as we speak! The taste is unforgettable! This is ice cream like no other. It is mango-y, so smooth and creamy. The perfect treat for hot days!
Mango Ice Cream Ingredients
1. Ripe mangoes. Use ripe mangoes with less fiber so the mango ice cream is nice and smooth. Overripe mangoes will work too as they will yield an intense mango flavor.
2. Heavy cream. This is the base for this easy mango ice cream. The heavy cream when beaten traps in air and yields a light ice cream mixture.
3. Sweetened condensed milk. For sweetness and creaminess. No need to add any extra sugar as sweetened condensed milk already contains sugar.
4. Salt. Salt helps to balance the flavors.
5. Turmeric. This is an optional ingredient but ground turmeric helps heighten the yellow color of this mango ice cream. You can substitute with food coloring or totally leave this out.
P.S if you use turmeric note that it doesn’t alter the taste of the ice cream.
How To Make Mango Ice Cream
Here is how to make really easy mango ice cream:
1. Blend mango chunks into a puree.
2. Whip heavy cream until stiff peaks form.
3. To the whipped cream add sweetened condensed milk, mango puree and salt. Beat everything together to combine.
4. If desired, add turmeric to heighten the yellow color.
5. Pour the cream mixture into a loaf pan, cover with plastic wrap and freeze.
6. Scoop and enjoy!
Watch How To Make Easy Mango Ice Cream
Watch me making Mango Ice Cream in the video below. Also, SUBSCRIBE to my YouTube Channel so you do not miss any of my videos!
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This Mango Ice Cream is super creamy, fruity, with amazing mango flavor, sweet but not overwhelming! It requires no ice cream machine and only a handful of ingredients. Making ice cream has never been easier!
- 2 large ripe mangoes
- 2 cups heavy whipping cream (500 ml)
- 14 oz sweetened condensed milk (397 grams)
- 1/4 teaspoon salt
- 1/2 teaspoon turmeric powder, for color (optional) sub with 1/8 teaspoon yellow food coloring
Cut the mangoes. Place mango on a chopping board. Cut from the top of the mango down each side of the pit. Set aside the pit.
Use the knife to make square patterns in the mango being careful not to cut into the skin of the mango. Use a spoon to scoop out the mango from its skin.
Blend the mangoes. Place the scooped out mango into a blender and blend into a smooth paste. Do not add any water before blending. 2 large mangoes should give you about 2 cups of mango puree. You need 2 cups of mango puree for this recipe.
Whip the cream. Place cold cream into a large bowl. Beat with an electric beater until stiff peaks form It takes about 3 minutes.
Make the ice cream mixture. To the whipped cream, add the sweetened condensed milk, mango puree and salt. Beat with the electric beater until just combined.
Freeze the ice cream. Pour the mango ice cream mixture into a loaf pan (glass, metal or aluminium would work). Cover with plastic wrap making sure the plastic wrap touches the mixture. Place in the freezer to freeze for 7 hours or overnight.
Scoop and serve. Let the mango ice cream rest at room temperature for 15 minutes or until soft and easily scoopable. Scoop and serve!
1. Use a specie of mango that has less fiber so the ice cream is smooth and creamy.
2. The turmeric doesn’t alter the taste of the mango ice cream.
ABSOLUTELY AMAZING! WILL DEFINITELY TRY THIS AT HOME FOR MY HUSBAND AND 2 YEAR OLD! THANK YOU!
You are welcome, Suzette! Enjoy!
I love all of ur recipes,u are just too much.❤️😍
Thank you so much, dear Sandra.
So natural. Without the chemicals.
Right? So natural!