Mango Ice Cream
🛠 Equipment
- Immersion blender
- Mixing bowl
- Whisk
- Loaf pan
- Spatula
🛒 Ingredients
| 600 g | Ripe mangoes | |
| 250 ml | Sweetened condensed milk | |
| 200 ml | Heavy cream | |
| 2 tbsp | Lime juice | |
| 1 tsp | Vanilla extract | |
| 20 g | Icing sugar (optional) | |
| 1 small bunch | Fresh mint for garnish |
Preparation
Step 1 : Make the mango purée
Peel the mangoes and cut the flesh into cubes. Blend with an immersion blender along with the lime juice and vanilla extract until smooth.
Keep chilled while you prepare the rest of the recipe.
Step 2 : Whip the cream
Pour the well-chilled heavy cream into a large bowl.
Whip it into firm peaks with an electric mixer, until it holds stiff peaks.
Step 3 : Combine the ingredients
In another bowl, mix the mango purée with the sweetened condensed milk.
Gently fold in the whipped cream with a spatula, lifting the mixture so it does not deflate. The mixture should be smooth and frothy.
Step 4 : Freeze
Pour the mixture into a loaf pan or airtight container.
Cover with cling film directly on the surface and freeze for at least 4 hours, ideally overnight.
Step 5 : Serve
Take the ice cream out 5 minutes before serving to make scooping easier.
Form scoops with an ice cream scoop dipped in hot water. Serve with fresh mango cubes and mint leaves.
💡 Tips & variations
- Use very ripe, fragrant mangoes: the riper the fruit, the tastier the ice cream.
- Whip the cream into firm peaks for a light, airy texture.
- Sweetened condensed milk keeps the ice cream soft and creamy.
- Take the ice cream out 5 minutes before serving.
❓ Frequently asked questions
How long does this recipe take?
5h (20 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
