This creamy mango ice cream only needs three simple ingredients: ripe mangoes, cream, and sweetened condensed milk. It’s cool, refreshing, and perfect for hot days!
Making this ice cream is a breeze! Just blend it all up and freeze. I love serving it with fresh mango slices on top. Who can resist such a sweet treat? 🍦
Key Ingredients & Substitutions
Mangoes: Fresh ripe mangoes are key for this recipe. Their sweetness and flavor make the ice cream delightful. If fresh mangoes aren’t available, you can use frozen mango chunks as a substitute; just make sure to thaw them before blending.
Heavy Cream: This ingredient adds creaminess to the ice cream. If you’re looking for a lighter option, you could use coconut cream for a dairy-free version, which also adds a tropical twist!
Sweetened Condensed Milk: This helps sweeten and thicken the ice cream. If you’re avoiding added sugars, try using a sugar-free version or a homemade alternative, like blended silken tofu with honey or agave syrup.
How Do You Get the Perfect Creamy Texture?
The secret to creamy ice cream lies in properly whipping the heavy cream. Here are some tips:
- Start with chilled heavy cream to achieve better volume when whipping.
- Whip until you see soft peaks, which will give your ice cream a fluffy texture.
- Be gentle when folding in the mango puree and sweetened condensed milk. Overmixing can deflate the whipped cream.
Once you’ve frozen the mixture, let it sit for a few minutes before scooping. This will make serving easier and keep it creamy!
Easy 3-Ingredient Mango Ice Cream Recipe
Ingredients You’ll Need:
- 3 ripe mangoes (around 2 cups of mango pulp)
- 1 cup heavy cream (chilled)
- 1/2 cup sweetened condensed milk
How Much Time Will You Need?
You’ll need about 15 minutes for preparation, plus another 4-6 hours for freezing. It’s a quick process to make, and the waiting time while it freezes is definitely worth it for a delicious treat!
Step-by-Step Instructions:
1. Prepare the Mango Puree:
Start by peeling the ripe mangoes and cutting them into cubes. Put the mango cubes into a blender or food processor and blend until smooth to make about 2 cups of mango pulp. This natural sweetness is the star ingredient!
2. Whip the Cream:
In a large mixing bowl, pour in the chilled heavy cream. Using an electric mixer, whip the cream until you see soft peaks forming. This will give your ice cream that nice, fluffy texture.
3. Combine with Sweetened Condensed Milk:
Next, gently fold in the sweetened condensed milk into the whipped cream. Be careful not to over-mix; you want to keep that light and airy texture.
4. Mix in the Mango Puree:
Add the mango puree into the cream mixture. Gently fold it all together until everything is well combined and you have a smooth blend of mango, cream, and milk.
5. Freeze the Mixture:
Transfer your mango ice cream mixture into a freezer-safe container. Smooth the top with a spatula, cover it, and then place it in the freezer. Let it freeze for at least 4-6 hours, or until it’s firm enough to scoop.
6. Serve Your Ice Cream:
When you’re ready to indulge, take the ice cream out of the freezer and let it sit at room temperature for about 5 minutes. This helps soften the ice cream for easier scooping.
7. Enjoy!
Scoop the delicious mango ice cream into bowls and enjoy your homemade treat! It’s perfect on its own or topped with extra mango slices.
Frequently Asked Questions (FAQ)
Can I Use Frozen Mango for This Recipe?
Absolutely! Frozen mango makes a great substitute if fresh mangoes aren’t available. Just allow the frozen mango to thaw slightly or microwave it for a short time before blending to create your mango puree.
How Long Does This Ice Cream Last in the Freezer?
Your mango ice cream will stay fresh in the freezer for up to 2-3 weeks. Just make sure to store it in an airtight container to prevent freezer burn!
Can I Make a Dairy-Free Version?
Yes! To make a dairy-free mango ice cream, substitute the heavy cream with coconut cream and the sweetened condensed milk with coconut-sweetened condensed milk or any plant-based alternative. This gives it a delicious tropical flavor!
What If the Ice Cream Is Too Hard to Scoop?
If your ice cream is too hard straight out of the freezer, let it sit at room temperature for about 5-10 minutes before scooping. This will soften it enough for easy serving without melting it too quickly.
