Mango Ice Cream Quick Easy

Creamy mango ice cream! With just a few simple steps, you can create a homemade mango ice cream that’s as easy as it is delicious. Share the love (and the mango ice cream) with your friends and family – because everyone deserves a taste of homemade mango paradise!

Prep Time 15

Chill Time 8

Total Time 8 15

Servings

Calories 434kcal

Author Fay

INGREDIENTS

1½ cups (1.5 cups) mango diced
395 g (13.93 oz) sweetened condensed milk
600 ml (2.54 cups) heavy cream

INSTRUCTIONS

Place the diced mango in a blender or food processor and puree until smooth. You can also use a stick blender. Set aside.
In a large mixing bowl, combine the sweetened condensed milk, heavy/whipping cream, and the mango puree.
Use an electric mixer or a whisk to beat the mixture until it becomes thick and the volume increases. This will take several minutes.
Transfer the thickened mango ice cream mixture into the container, smoothing the top with a spatula.
Cover the container with the lid and place it in the freezer. Allow the mango ice cream to freeze for at least 6 hours or, preferably, overnight for the best results.

NOTES

Fresh or frozen mango can be used. Thaw the frozen mango before processing it into a puree.

Food coloring is optional. It comes down to personal preference.

If adding alcohol to prevent ice crystals from forming it then becomes an ADULTS ONLY treat!

NUTRITION