Homemade Mango Ice Cream
A refreshing and creamy homemade mango ice cream, perfect for hot days and made with fresh ingredients.
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.
Notes
Ensure your mangoes are ripe for the best flavor. Adjust the sweetness by varying the amount of condensed milk. For extra creaminess, whip the cream before mixing.