This easy mango ice cream is a sweet treat made with just three simple ingredients: ripe mangoes, cream, and sugar. It’s creamy, fruity, and oh-so-delicious!
You can whip it up in no time and enjoy a taste of summer any day! I love serving it with a sprinkle of mint or just a good old-fashioned spoon when the cravings hit! 🍦
Key Ingredients & Substitutions
Mangoes: Use ripe mangoes for the best flavor. The sweeter they are, the better your ice cream will taste. If you don’t have fresh mangoes, frozen mango chunks work well too; just thaw them before blending.
Heavy Cream: Heavy cream gives the ice cream its rich texture. For a lighter version, you can substitute with coconut cream. If you’re looking for a dairy-free option, coconut cream is a fantastic choice that adds a lovely flavor.
Sweetened Condensed Milk: This ingredient adds sweetness and creaminess. If you prefer a healthier option, try using a homemade version with coconut milk or opt for evaporated milk with a bit of sugar, but adjust the sweetness to your liking.
How Do I Get the Creamiest Texture?
The key to a creamy mango ice cream is in the whipping of the heavy cream. Make sure your mixing bowl and beaters are chilled before you start. This helps the cream whip faster and achieve those beautiful stiff peaks.
- Start by whipping the cream on low speed to combine, then gradually increase to medium-high.
- Once you’ve reached stiff peaks, be gentle when folding in the mango puree and condensed milk. Over-mixing can deflate the cream.
Freezing it properly is also crucial. Cover your container well to prevent ice crystals from forming on the surface, ensuring a smooth and creamy finish.
Easy 3-Ingredient Mango Ice Cream
Ingredients You’ll Need:
- 3 ripe mangoes (about 2 cups pureed mango)
- 1 cup heavy cream (chilled)
- 1/2 cup sweetened condensed milk
How Much Time Will You Need?
This easy mango ice cream recipe takes about 15 minutes of prep time, plus at least 6 hours to freeze. You’ll spend a few moments blending and folding ingredients, and the rest is just waiting for it to freeze into a delicious treat!
Step-by-Step Instructions:
1. Prepare the Mango Puree:
Start by peeling the ripe mangoes and chopping them into smaller pieces. Place the mango chunks into a blender or food processor. Blend until you have a smooth puree, which should give you about 2 cups of mango goodness!
2. Whip the Heavy Cream:
In a large mixing bowl, pour in the chilled heavy cream. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This means the cream should hold its shape when you lift the beaters out. This step is important for that creamy texture!
3. Combine Ingredients:
Gently fold the mango puree and sweetened condensed milk into the whipped cream using a rubber spatula. Be careful not to deflate the whipped cream; fold until everything is well mixed and smooth.
4. Freeze the Mixture:
Transfer the mango cream mixture into a freezer-safe container. Spread it out evenly and cover it with a lid or plastic wrap. Place it in the freezer and let it freeze for at least 6 hours, or overnight if you can wait that long!
5. Serve Your Ice Cream:
When you’re ready to indulge, take the container out of the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. This makes it easier to scoop. Then, use a spoon or an ice cream scoop to serve the delicious mango ice cream into bowls. Enjoy your homemade treat! 🍦
This delightful recipe yields a creamy and naturally sweet mango ice cream without any need for an ice cream maker and with just three simple ingredients. Perfect for satisfying your sweet cravings!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Mangoes?
Absolutely! While any ripe mango will work, varieties like Ataulfo or Haden are especially sweet and flavorful. Just make sure they’re ripe for the best flavor!
How Can I Make This Recipe Dairy-Free?
You can easily make this mango ice cream dairy-free by substituting the heavy cream with coconut cream and using a dairy-free condensed milk made from coconut or almond milk. This will give you a delicious tropical twist!
How Do I Store Leftover Mango Ice Cream?
Store any leftover mango ice cream in an airtight container in the freezer. It should stay fresh for up to 2 weeks. To serve later, just let it sit at room temperature for a few minutes until it softens enough to scoop.
What If My Ice Cream Is Too Hard to Scoop?
If your ice cream is too hard after freezing, let it sit at room temperature for about 10-15 minutes before trying to scoop again. The softness will make it much easier to serve!
