Mango ice cream made with only three ingredients and no churn or ice maker needed! Rich, silky, and with intense mango flavor, it will very well be your next sweet addiction.
I’ve been posting no-churn ice creams left and right on my other blog, Onion Rings and Things, so I thought I’ll bring a bit of the fun here at Kawaling Pinoy.
You guys, I hate making tall statements but I have to say, this no-churn mango ice cream is hands down the richest, silkiest, and with the most intense mango flavor ice cream you’ll ever taste! In my (not-so-humble) opinion, it beats any of the commercial brands you can buy out there. Unlike store bought which is loaded with a long list of chemicals and additives, this homemade version has less than four ingredients.
You can actually smell the sweet fragrance of fresh mangos every time you take a spoonful!
Insanely delicious and ridiculously easy to make, this mango ice cream will very well be your next favorite summer addiction. It takes but five minutes of prep time and no churn or ice cream maker needed. Really, the only difficult part of making your own ice cream at home is waiting for the delicious concoction to freeze!
To ensure that the mixture whips up to a good volume, make sure the ingredients are very cold. The heavy cream needs to be refrigerated anyway but make sure to chill your condensed milk in the fridge as well. I also like to place the beaters and the mixing bowl (stainless steel works best!) in the freezer for about 30 minutes before use.
The food color is more for aesthetic than flavor but although optional, a few drops really make the ice more appetizing. When you transfer the mixture to a freezer-safe container, lightly press plastic film on the surface of the mixture to prevent crystallization.
Watch the video and see how easy it is to make this mango ice cream:
Mango Ice Cream
- 2 large mangoes (or enough to make 1 cup mango pulp)
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- 2 drops yellow food coloring, optional
- Slice mangoes and scoop flesh, discarding pit and skin.
- In a blender or food processor, process mango until blended to an applesauce-like consistency.
- In a large bowl, combine mango pulp, condensed milk, and heavy cream.
- Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- While beating, squeeze a few drops of food coloring until the desired color is achieved.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.