Easy No-Churn Mango Ice Cream Recipe
Packed with the tropical goodness of ripe mangoes, this easy no-churn mango ice cream is the perfect summer treat. You don’t need an ice cream maker to whip up this refreshing delight, making it a convenient choice for everyone. In just a few simple steps, you can indulge in a creamy, sweet escape that celebrates the fresh flavors of mango. With this step-by-step guide, you’ll be enjoying your homemade ice cream before you know it.
Growing up, mango season was always special in our household. I remember sitting around the kitchen table with my family, carefully peeling the sweet fruit and savoring it with a sprinkle of salt. Years later, I found myself craving that vibrant taste during a particularly hot summer, which led me to experiment with making ice cream. This recipe quickly became a favorite, reviving those cherished memories with every scoop.
Why You’ll Love This Recipe
This no-churn mango ice cream stands out because of its simplicity and incredible flavor. With minimal ingredients, you get maximum taste, highlighting the natural sweetness of mangoes. You’ll love how easy it is to make at home without needing special equipment, making it accessible to everyone. Plus, the rich, creamy texture and vibrant color are sure to impress your family and friends.
Ingredients Notes
To make this delightful treat, you’ll need fresh, ripe mangoes, sweetened condensed milk, and heavy cream. For the best flavor, opt for mangoes that are slightly soft to the touch and emit a sweet aroma. Should you be unable to find fresh mangoes, canned pureed mango or frozen mango chunks are acceptable substitutes. It’s important to ensure the cream is cold before whipping to achieve the perfect consistency.
Recipe Steps
Step 1
Begin by peeling and pitting the mangoes. Cut the flesh into small cubes and puree in a blender until smooth. Set aside.
Step 2
In a large mixing bowl, combine the sweetened condensed milk with the mango puree. Stir thoroughly until the mixture is well blended.
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Step 3
In a separate bowl, whip the heavy cream until stiff peaks form. This typically takes about 4-5 minutes using an electric hand mixer.
Step 4
Gently fold the whipped cream into the mango mixture. Make sure to mix until just combined to maintain the airy texture.
Step 5
Transfer the mixture into a loaf pan, smoothing the surface with a spatula. Cover with plastic wrap and freeze for at least 6 hours, or overnight, until firm.
Storage Options
Store any leftover ice cream in an airtight container in the freezer. It will keep well for up to two weeks. If storing longer, let it sit at room temperature for 10 minutes before scooping to soften the texture slightly.
Variations & Substitutions
For a dairy-free option, replace the condensed milk with coconut condensed milk and the heavy cream with coconut cream. To add a twist of flavor, consider mixing in a teaspoon of lime zest or a handful of chopped pistachios before freezing. You can also swirl in some raspberry puree for a fruity contrast.
Frequently Asked Questions
Can I use frozen mangoes? Yes, you can use frozen mangoes if fresh ones are unavailable. Thaw them fully before pureeing to achieve the best texture.
How long does the ice cream need to freeze? For the best results, you should freeze the ice cream for at least 6 hours, but overnight is ideal. This ensures the texture is firm and scoopable.
Is there a way to enhance the mango flavor? To intensify the mango flavor, add a teaspoon of pure mango extract or a pinch of salt, which helps bring out the sweetness of the fruit.
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Easy No-Churn Mango Ice Cream Recipe
Ingredients
Main Ingredients
- 3 cups mangoes, diced fresh or you can use frozen
- 1 cup heavy whipping cream cold
- 0.75 cup sweetened condensed milk
- 1 tsp vanilla extract optional, for extra flavor
Instructions
Preparation Steps
- Puree the mangoes in a blender until smooth and set aside.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Gently fold the mango puree, sweetened condensed milk, and vanilla extract into the whipped cream until well combined.
- Transfer the mixture to a loaf pan or container, cover, and freeze for at least 6 hours or overnight.
Notes
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