Recipe Highlights |
Creamy, delicious homemade mango ice cream made with fresh mango puree. Perfect summer dessert that requires no eggs and no ice cream maker! |
Ingredients |
Cooking Time : 15 Mins + Freezing Time |
Main Ingredients:
Ripe mangoes - 2 large (about 2 cups puree)
Heavy cream - 2 cups (cold)
Sweetened condensed milk - 1 can (14 oz)
Whole milk - 1/2 cup
Vanilla extract - 1 tsp
Lemon juice - 1 tbsp (optional)
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Optional Add-ins:
Chopped mango pieces - 1/2 cup
Pistachios - 2 tbsp (chopped)
Cardamom powder - 1/4 tsp
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Method |
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Step 1: Prepare Mango Puree
Peel and chop the mangoes. Blend into smooth puree. Add lemon juice if using to prevent browning. |
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Step 2: Whip the Cream
In a large bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip. |
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Step 3: Mix Ingredients
In another bowl, mix condensed milk, whole milk, vanilla extract, and cardamom powder if using. Fold in the mango puree gently. |
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Step 4: Combine with Cream
Gently fold the mango mixture into the whipped cream until well combined. Add chopped mango pieces if using. |
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Step 5: Freeze
Transfer to an airtight container, cover with parchment paper, and freeze for 6 hours or overnight. |
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Step 6: Serve
Scoop and serve chilled. Garnish with chopped pistachios or mango slices if desired. |
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Creamy Homemade Mango Ice Cream is now ready to serve!