Creamy, dreamy mango ice cream made from fresh mangoes, real cream, and natural sweetness — no condensed milk needed!
Ingredients
- 2 ripe mangoes (about 2 cups of mango purée)
- 1 cup heavy whipping cream
- 1/2 cup full-fat milk
- 1/3 cup sugar or honey (adjust to taste)
- 1 tsp lemon or lime juice (enhances mango flavor)
- 1/2 tsp vanilla extract (optional, for extra depth)
- Pinch of salt
Directions
- Prep the Mangoes:
Peel, chop, and blend mangoes into a smooth purée. Strain through a sieve if your mangoes are fibrous. - Mix Base:
In a mixing bowl, whisk together mango purée, milk, sugar (or honey), lemon juice, vanilla extract, and a pinch of salt until smooth. - Whip the Cream:
In a separate bowl, whip the heavy cream until soft peaks form. - Fold & Combine:
Gently fold the whipped cream into the mango mixture in batches, keeping the mixture light and airy. - Freeze:
Pour into a lidded container, smooth the top, and cover. Freeze for at least 6 hours or overnight until firm. - Serve:
Let sit at room temperature for 5–10 minutes before scooping for perfect creamy texture.
Prep Time: 20 minutes
Freeze Time: 6+ hours
Total Time: ~6.5 hours
Servings: 6
Calories: ~210 per serving
Want to jazz it up? Swirl in some coconut cream, add a handful of chopped mango chunks, or a sprinkle of chili-lime salt for a fun twist. Want a dairy-free version too? Just say the word!