Homemade Mango Ice Cream Recipe
A delicious and creamy Homemade Mango Ice Cream Recipe made with ripe mangoes and simple ingredients.
Equipment
- blender
- non-stick skillet
- mixing bowl
- handheld mixer
- Container with lid
Ingredients
Mango and Cream Mixture
- 2 large mangoes ripe and juicy – to make 2 cups puree
- 395 g sweetened condensed milk (1 can)
- 2 cups thickened cream cold
- ⅛ teaspoon yellow liquid food colouring optional
Instructions
Preparation
- Dice the flesh of the mango and puree using a blender, then measure out 2 cups of mango puree.
- Pour puree into a non-stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces by half.
- Cool the mango puree.
Mixing
- Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
- Beat cream until stiff peaks form.
- Fold a scoop of cream into the mango mixture until mostly combined.
- Pour the mango mixture into the cream and fold until lump free.
- Pour into a container and cover with a piece of baking paper and lid or cling wrap.
- Freeze for 12+ hours.
- Remove parchment paper, stand for 5 minutes to soften slightly, then scoop and serve.
Notes
Using ripe juicy mangoes enhances the flavor. Best mango varieties include Kensington Prides, Honey Golds, and Pearls. You can experiment with other flavors by adding vanilla or chocolate.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 600IUVitamin C: 20mgCalcium: 100mgIron: 1mg
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