Looking for a refreshing treat to beat the heat? Homemade mango ice cream is a delightful choice that will satisfy your sweet tooth and keep you cool. Made with just a few simple ingredients, this creamy dessert brings the taste of sunny tropical days right to your home.
Why Make This Recipe
There are many reasons to make this homemade mango ice cream. First, it is incredibly easy to prepare with fresh and natural ingredients. You can control the sweetness and flavors to your liking, making it healthier than store-bought options. Plus, mangoes are packed with vitamins and nutrients, so you can enjoy a delicious dessert while reaping some health benefits.
How to Make Homemade Mango Ice Cream
Ingredients:
- 2 large mangoes (ripe and juicy – to make 2 cups puree)
- 395 g / 14 oz sweetened condensed milk (1 can)
- 2 cups thickened cream / heavy cream / whipping cream (cold)
- 1/8 tsp yellow liquid food colouring (optional)
Directions:
- Dice the flesh of the mango. You can watch a video for a helpful tip on how to do this.
- Puree the diced mango using a blender, food processor, or stick blender until smooth. You should measure out 2 cups of mango puree, which is about 2 1/4 cups of diced mango.
- Pour the mango puree into a non-stick skillet over medium-low heat. Cook it, stirring constantly, for about 8 to 10 minutes. You will know it’s done when the puree has reduced by half, which should give you at least 1 cup of puree. If the path made by a wooden spoon stays for a second, it is ready!
- Let the puree cool completely.
Now, you’re ready to make your ice cream!
How to Serve Homemade Mango Ice Cream
Once your mango ice cream is ready, serve it in bowls or cones. You can top it with fresh mango slices, a drizzle of honey, or even some sprinkles for a fun touch. Enjoy it on a hot day or as a sweet dessert after dinner.
How to Store Homemade Mango Ice Cream
Store your homemade mango ice cream in an airtight container in the freezer. It will keep well for about 2 to 3 weeks. Make sure to let it sit at room temperature for a few minutes before scooping to make serving easier.
Tips to Make Homemade Mango Ice Cream
- Ensure your mangoes are ripe for the best flavor. The sweeter the mango, the better your ice cream will taste!
- You can adjust the sweetness by adding more or less condensed milk according to your preference.
- For extra creaminess, whip the cold heavy cream before mixing it with the mango puree and condensed milk.
Variation
You can try adding other fruits like strawberries or bananas to your mango ice cream for a mixed fruit flavor. Experiment with different combinations to find your favorite!
FAQs
Q1: Can I use frozen mangoes instead of fresh ones?
Yes, you can use frozen mangoes! Just make sure to thaw them before pureeing.
Q2: How can I make this recipe dairy-free?
You can substitute heavy cream with coconut cream and use a dairy-free sweetened condensed milk alternative.
Q3: Is it necessary to cook the mango puree?
Cooking the puree helps to intensify the flavor and reduces the water content. However, if you prefer a raw version, you can skip this step.
Enjoy making your refreshing homemade mango ice cream! It’s a perfect treat for all ages and a delightful way to enjoy the flavors of summer all year round.
Homemade Mango Ice Cream
Ingredients
Mango Ice Cream Base
- 2 large large mangoes (ripe and juicy) to make 2 cups puree
- 395 g sweetened condensed milk (1 can)
- 2 cups thickened cream / heavy cream / whipping cream (cold)
- ⅛ tsp yellow liquid food colouring optional
Instructions
Preparation
- Dice the flesh of the mango.
- Puree the diced mango using a blender, food processor, or stick blender until smooth until you have about 2 cups of mango puree.
- Pour the mango puree into a non-stick skillet over medium-low heat. Cook it, stirring constantly, for about 8 to 10 minutes until the puree reduces by half, yielding at least 1 cup of cooked puree.
- Let the puree cool completely.
- In a separate bowl, whip the cold heavy cream until soft peaks form. Then mix it with the cooled mango puree and condensed milk.
Serving
- Serve the mango ice cream in bowls or cones. Top it with fresh mango slices, a drizzle of honey, or sprinkles.
Storage
- Store the homemade mango ice cream in an airtight container in the freezer for about 2 to 3 weeks. Let it sit at room temperature for a few minutes before scooping.
