Mango Ice Cream Recipe

A loaf tin with mango puree and a scooper

5 from 1 vote

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!

Prep Time10

Cook Time15

Freezing Time8

Total Time8 25

Course: Dessert

Cuisine: International

Servings: scoops

Calories: 264kcal

Author: Daniela Apostol

Ingredients

300 ml double cream (10 fl oz)
300 ml sweetened condensed milk (10 fl oz)
3 mangoes

Metric - US Customary

Instructions

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.

Video

Notes

If you'd like a mango ripple ice cream, 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.

Nutrition