Homemade Mango Ice Cream
Mango puree is cooked down, cooled, and folded with sweetened condensed milk and whipped cream, then frozen into a creamy no churn ice cream.
Equipment
- Blender or food processor
- Non stick skillet
- Electric mixer
- 9 by 5 inch loaf pan
- Rubber spatula
Ingredients
Main Ingredients
- 2 large ripe mangoes peeled and diced, about 2 cups puree
- 14 oz sweetened condensed milk 1 can
- 2 cup cold heavy cream
- ⅛ tsp yellow food coloring optional
Instructions
Cooking
- Blend. Puree the diced mango in a blender until smooth to get about 2 cups. Reduce. Cook the puree in a non stick skillet over medium low heat, stirring constantly, for 8 to 10 minutes until it reduces to about 1 cup.
- Cool. Let the puree cool to room temperature, about 30 minutes.
- Whip. Beat the cold cream to soft peaks in a chilled bowl.
- Fold. Whisk the condensed milk and coloring into the puree, then fold in the whipped cream gently until combined.
- Freeze. Spread in a 9 by 5 inch loaf pan, cover the surface with plastic wrap, and freeze at least 6 hours.
- Serve. Soften 5 minutes at room temperature, then scoop and top with mango slices.
Notes
Substitutions: Use thawed frozen mango or canned mango pulp reduced by half, and swap in coconut cream for a dairy free version.
Tips: Cool the puree fully, stop whipping at soft peaks, and press plastic wrap on the surface to prevent ice crystals.
Storage: Freeze in an airtight container for 2 to 3 weeks.