16 Mar Mango Ice Cream Recipe
Is there anything better than freshly cut mango? Yes, there is! Mango ice cream is better than a slice of mango. Dedicated to all mango lovers, this ice cream will full fill all of your mango desires! Bursting with mango and coconut flavors, you won’t find in a pint of store-bought this homemade mango ice cream is unbelievably delicious.
Homemade Mango Ice Cream
Why make homemade mango ice cream when you can buy store-bought ice cream? It’s the flavor, of course! Store-bought mango ice cream lacks the creaminess of homemade ice cream. It basically turns to liquid after it’s melted, while homemade ice cream holds its consistency.
Furthermore, store-bought mango ice cream is filled with artificial preservatives most of us can’t even pronounce. When you make this mango ice cream, you will know exactly what ingredients it’s made with and what you will be putting into your body.
How To Make Mango Ice Cream
Sweetened condensed milk and heavy cream are the stars of this mango ice cream recipe. The freshly whipped cream incorporates air into the ice cream, making it light, while the sweetened condensed milk provides a creamy texture and sweetens the ice cream.
To make this mango ice cream, all you need to do is whip the heavy cream, fold in the sweetened condensed milk, mango puree, coconut cream, and vanilla extract. Pour your ice cream airtight container, freeze it, and you will have a creamy scoop of mango heaven!
Mango Ice Cream Recipe
Equipment
- Electric stand mixer
Ingredients
- 3 large ripe mangoes chopped
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup full-fat coconut cream
- 2 cups heavy cream chilled
Instructions
- Place the fresh mango chunks into a food processor and blend them into a smooth puree. Pour the pureed mango into a sieve placed over a or nonstick saucepan. Press the liquid out of the mango, then discard the pulp.
- Simmer the mango puree on medium-low for 6-10 minutes, frequently stirring until the puree is reduced in half, then set the puree aside to cool completely.
- Add the mango puree, sweetened condensed milk, coconut cream, and vanilla extract to a large mixing bowl and whisk to combine.
- Place the chilled heavy cream to the bowl of a stand mixer and whip until stiff peaks begin to form. Fold the whipped heavy cream into the mango mixture, then transfer the mango ice cream base into an airtight container and freeze for 4-6 hours until the mango ice cream is set.
Notes
- You do not have to strain the mango puree. However, fresh mangoes sometimes have stringy fibers that may affect the texture of your ice cream.
- You can also use 3 cups of frozen mangoes if you do not have access to fresh mangoes.
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