Creamy Mango Ice Cream
This creamy mango ice cream is a delightful summer treat made with fresh mangoes, sweetened condensed milk, and whipped cream, perfect for cooling off and impressing your guests.
Ingredients
Main ingredients
- 2 cups fresh mango, sliced or chopped (about 2 medium mangoes) Use ripe mangoes for the best flavor.
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/2 cup half-and-half
- 1 1/2 cups heavy whipping cream
Instructions
Preparation
- Blend the mango until smooth, or mash it well with a fork, leaving a few tiny pieces if desired.
- In a medium bowl, whisk together the condensed milk, vanilla, and half-and-half until fully smooth.
- Stir the mango purée into the milk mixture and set aside.
- In a separate bowl, beat the heavy cream with a hand or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the mango mixture into the whipped cream until evenly combined and smooth.
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container, then spread it evenly with a spatula.
Freezing
- Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
Serve this ice cream in bowls or cones, topped with mint or additional mango for an elegant touch. It can also be served alongside homemade waffle cones or pound cake.