Mango Ice Cream Recipe with condensed milk, cream and mango puree, a delicious homemade ice cream that is made without an ice cream maker, and with only 3 ingredients. Quick, easy, full of flavours, what a treat!
It's ice cream season again! Or shall, we say warmer weather, since we enjoy ice cream all year round nowadays. Ice creams must be, without a shadow of a doubt, any child's absolutely favourite sweet treat. And I'm pretty sure the same applies to grown ups too.
There are so many flavours to choose from, and it's hard to pick a favourite, but classic ones are hard to beat. My Homemade Vanilla Ice Cream is one I can never refuse, but I have so many other ice cream recipes that I tend to make often: Homemade Ice Cream Recipes (No Churn) and they are all no-churn, although some are made the traditional way, others with condensed milk.
The beauty about using condensed milk and cream is that the prep is minimal -all we need is a hand mixer that does the job brilliantly. But when we add fruit, there is a trick to ensure the ice cream is smooth and without any ice particles. Let's see how to make the best mango ice cream!
- double cream - or heavy cream, well beaten
- sweetened condensed milk -make sure it's sweetened, otherwise the ice cream will not be as sweet
- mangoes - ripe and soft
Step-by-step photos and instructions
Start by making the mango puree - peel and chop the mango, and add it to a food processor to blitz until smooth.
But at this stage, the puree is way too watery, so if it's added to the ice cream like that, the ice cream will be way too icy and hard to scoop. In my Mango Ice Lollies there is no need to cook the mango puree, because the texture it's meant to be icy.
That's why the puree needs to be cooked until reduced to half for a creamy texture. Once cooked, leave to cool completely.
The cream base
Add the cream to a bowl, and beat until stiff, then add the condensed milk, and beat again. The mango puree can now be added, beat one more time, then transfer the mixture to a loaf tin, cover with kitchen foil, and freeze for at least 6-8 hours, ideally overnight.
This recipe is pretty much failproof. It's super simple, but so big on flavours, it's hard to resist having one too many scoops.
If you'd like a mango ripple ice cream - similar to my Strawberry Ripple Ice Cream (No Churn), reserve some of the mango puree, and mix the rest of the puree with the cream and condensed milk.
Once the ice cream is transferred to the loaf tin, drop a few dollops of puree in a few places without mixing it in.
If you don't have a loaf tin, you can use any other plastic container you have, I just find that the metal one works better to freeze the ice cream quicker. And that's that! Do give it a go!
Other mango recipes
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Mango Ice Cream Recipe
- 300 ml double cream
- 300 ml sweetened condensed milk
- 3 mangoes
- Peel and chop the mangoes, and add them to a food processor.
- Blitz until you get a smooth puree - I got 2 cups of puree.
- Add the puree to a pan set over a medium heat, and cook until it reduces to one cup.
- Remove from the heat, and leave the puree to cool down completely.
- In a large bowl, use a hand mixer to beat the cream until stiff, then add the condensed milk and beat again.
- Add the mango puree, and mix again, then transfer the mixture to a loaf tin, cover it with kitchen foil, and freeze for at least 6-8 hours.