Mango Ice Cream No Ice Cream Maker Necessary
Indulge in the luscious tropical flavors of homemade Mango Ice Cream—no ice cream maker required! This creamy dessert is bursting with the natural sweetness of ripe mangoes, perfectly complemented by rich heavy whipping cream and smooth sweetened condensed milk. With just 20 minutes of prep time, this no-churn recipe uses a simple folding technique to achieve velvety perfection, making it ideal for beginners or seasoned cooks alike. Optional touches of vanilla extract add warmth, while a sprinkle of sugar allows you to customize the sweetness to suit your taste. Freeze the mixture overnight, and enjoy a scoop (or two) of this vibrant, fruity treat that’s perfect for summer gatherings or a cozy night in. Forget store-bought—this easy homemade mango ice cream will be your new go-to dessert!
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Recipe Information
Ingredients
- 3 large Ripe mangoes
- 1 cup Sweetened condensed milk
- 2 cups Heavy whipping cream
- 1 teaspoon Vanilla extract (optional)
- 1 tablespoon Sugar (optional, if additional sweetness is needed)
Instructions
Peel the mangoes and cut the flesh away from the pit. Dice the mango flesh into chunks.
Place the mango chunks in a blender or food processor and puree until smooth. If needed, strain the puree through a fine-mesh sieve to remove any fibrous bits. You should have about 1 1/2 to 2 cups of mango puree.
In a large mixing bowl, whisk together the mango puree and sweetened condensed milk until well combined. Stir in the vanilla extract, if using. Taste the mixture and, if needed, adjust sweetness by adding sugar, 1 teaspoon at a time.
In a separate chilled bowl, use a hand mixer or stand mixer to whip the heavy whipping cream to stiff peaks. This should take 3-5 minutes on medium-high speed.
Gently fold the whipped cream into the mango mixture in three additions, ensuring everything is fully combined but being careful not to deflate the mixture.
Pour the mixture into a freezer-safe container with a lid or a loaf pan. Cover tightly with plastic wrap or a lid to prevent ice crystals from forming.
Place the container in the freezer for at least 6 hours or overnight, until the ice cream is fully set.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy!
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 319.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 973 mg | 75% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
