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Homemade Mango Ice Cream

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Homemade Mango Ice Cream is a creamy, tropical frozen dessert made with ripe mangoes, sweetened condensed milk, and whipped cream. This no-churn treat is bursting with fruity flavor and requires no ice cream maker.

Ingredients

  • 2 cups ripe mango chunks (fresh or frozen, thawed and drained)
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 tbsp lime juice (optional)
  • 1 tsp vanilla extract (optional)
  • 1–2 tbsp sugar (optional, depending on mango sweetness)

Instructions

  1. In a blender or food processor, puree the mango chunks until smooth. Strain for extra smoothness, if desired.
  2. In a large mixing bowl, whip the heavy cream with a hand mixer until soft peaks form.
  3. Gently fold in the mango purée, sweetened condensed milk, lime juice, vanilla extract, and sugar (if using) until fully combined.
  4. Transfer the mixture into a loaf pan or freezer-safe container and smooth the top.
  5. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
  6. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften for easier scooping.

Notes

  • Use sweet, ripe mangoes like Alphonso or Ataulfo for best flavor.
  • For a dairy-free version, use coconut cream and dairy-free condensed milk.
  • Fold in mango chunks before freezing for added texture.
  • Don’t overmix the whipped cream to maintain a light texture.
  • Best consumed within 1–2 weeks for optimal flavor and texture.

Nutrition

Find it online: https://thefamilycooking.com/homemade-mango-ice-cream/