No Churn Mango Ice Cream
A quick and easy recipe for creamy, rich mango ice cream made without an ice cream maker, perfect for summer days.
Ingredients
Main Ingredients
- 2 to 2.5 cups mango flesh (fresh or thawed frozen) Use ripe mangoes that smell sweet.
- 1 can sweetened condensed milk (about 14 oz) Brings sweetness and texture.
- 2 cups cold heavy whipping cream Ensure it is heavy cream for best results.
- 1 to 2 tablespoons lime juice Optional, enhances flavor.
- pinch salt Balances sweetness.
- 1/2 teaspoon vanilla Optional flavor enhancer.
Instructions
Preparation
- Make the mango puree by blending the mango until smooth. Optionally strain if too fibrous. Stir in lime juice and a pinch of salt.
- Combine the mango puree with the sweetened condensed milk in a bowl.
- Whip the cold heavy cream in a separate bowl until stiff peaks form.
- Fold a third of the whipped cream into the mango mixture, then gently fold in the rest.
- Spread the mixture into a loaf pan or freezer container, pressing plastic wrap onto the surface. Freeze for at least 6 hours, preferably overnight.
Notes
For best texture, store in a tight container and press plastic wrap onto the surface to minimize ice crystals. Best consumed within the first 1-2 weeks.