3-Ingredient Mango Ice Cream
3-Ingredient Mango Ice Cream
Ingredients
- 1 ripe mango
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
Instructions
- 1
Peel the ripe mango. Slice the mango into chunks. Set aside a small portion of the mango, diced into small pieces, for later. Place the remaining mango chunks into a blender.
⏱️ 5 min
- 2
Blend the mango chunks until a smooth puree is formed. Ensure there are no large lumps.
⏱️ 2 min
- 3
Pour the blended mango puree into a large mixing bowl. Add the 1/2 cup of sweetened condensed milk to the mango puree. Mix thoroughly with a spatula until the ingredients are well combined and uniform in color.
⏱️ 3 min
- 4
In a separate, clean, and chilled bowl, add the 1 cup of heavy cream. Using an electric mixer (or a whisk), whip the heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can turn granular.
⏱️ 5 min
- 5
Gently add the whipped heavy cream to the mango and condensed milk mixture. Carefully fold the whipped cream into the mango mixture using a spatula until it is evenly incorporated and the mixture appears light and airy. Avoid overmixing, which can deflate the cream.
⏱️ 3 min
- 6
Incorporate the previously diced small mango pieces into the ice cream mixture, folding them in gently to distribute them throughout.
⏱️ 1 min
- 7
Transfer the entire mixture into a freezer-safe container. Smooth the top with a spatula. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.
⏱️ 1 min
- 8
Place the container in the freezer and chill overnight (or for at least 8 hours) to allow the ice cream to set completely and achieve a firm, scoopable consistency.
⏱️ 480 min
- 9
Once frozen, remove the container from the freezer. Let it sit at room temperature for a few minutes to soften slightly, then scoop the mango ice cream into serving bowls. Garnish with extra fresh mango pieces, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
3-Ingredient Mango Ice Cream
- 1 ripe mango
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
Instructions
- 1
Peel the ripe mango. Slice the mango into chunks. Set aside a small portion of the mango, diced into small pieces, for later. Place the remaining mango chunks into a blender.
⏱️ 5 min - 2
Blend the mango chunks until a smooth puree is formed. Ensure there are no large lumps.
⏱️ 2 min - 3
Pour the blended mango puree into a large mixing bowl. Add the 1/2 cup of sweetened condensed milk to the mango puree. Mix thoroughly with a spatula until the ingredients are well combined and uniform in color.
⏱️ 3 min - 4
In a separate, clean, and chilled bowl, add the 1 cup of heavy cream. Using an electric mixer (or a whisk), whip the heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can turn granular.
⏱️ 5 min - 5
Gently add the whipped heavy cream to the mango and condensed milk mixture. Carefully fold the whipped cream into the mango mixture using a spatula until it is evenly incorporated and the mixture appears light and airy. Avoid overmixing, which can deflate the cream.
⏱️ 3 min - 6
Incorporate the previously diced small mango pieces into the ice cream mixture, folding them in gently to distribute them throughout.
⏱️ 1 min - 7
Transfer the entire mixture into a freezer-safe container. Smooth the top with a spatula. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.
⏱️ 1 min - 8
Place the container in the freezer and chill overnight (or for at least 8 hours) to allow the ice cream to set completely and achieve a firm, scoopable consistency.
⏱️ 480 min - 9
Once frozen, remove the container from the freezer. Let it sit at room temperature for a few minutes to soften slightly, then scoop the mango ice cream into serving bowls. Garnish with extra fresh mango pieces, if desired, and serve immediately.
⏱️ 5 min