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Mango Ice Cream

Mango Ice Cream Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups ripe mango chunks (about 2 large mangoes)
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups cold heavy cream

Method
 

  1. Puree the mango chunks in a blender until completely smooth, about 30 seconds. You should have about 1½ cups of puree.
  2. In a large bowl, whip the cold heavy cream on medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold in the condensed milk with a spatula until no streaks remain.
  3. Add the mango puree to the cream mixture and fold gently just until ribbons appear, about 6 to 8 strokes. Do not overmix. Scrape into a 9x5-inch loaf pan, cover, and freeze until firm, at least 6 hours.
  4. Let the pan sit at room temperature for 5 minutes, then scoop into bowls or cones and serve immediately.

Notes

Freezing time is not included in prep or cook time; plan for at least 6 hours of freezing before serving. The ice cream is firm straight from the freezer, so a brief rest on the counter makes scooping much easier.