This Mango Ice Cream recipe is a creamy and delicious frozen dessert that can be prepared with just three simple ingredients. With only 10 minutes of preparation time, you'll be indulging in the luscious flavours of homemade mango ice cream in no time.
Combine Condensed Milk and Whipping Cream in a bowl of a stand mixer. Whip them together until a stiff peak is achieved.
600 ml Whipping Cream, 397 g Condensed Milk { 1 Can }
Fold in the mango puree gently with silicone spatula until well combined.
2 cup Mango Pulp
Transfer the prepared Mango Ice cream to a Bread Loaf Pan or a freezer safe bowl. Smoothen the top with the back of the spoon. Place a small sheet of plastic wrap or parchment paper on the top of the ice cream, Cover with cling film and freeze.
2 cup Mango Pulp, 600 ml Whipping Cream, 397 g Condensed Milk { 1 Can }
For soft scoops, pull them out in 2-2.5 hours and serve them right away. For perfect rolled scoops, freeze them for 6 hours+.
Serve the 3 Ingredients homemade Mango Ice cream in cones or in cups - whatever fancies you.
Notes
TIPS TO MAKE EASY CREAMY HOMEMADE MANGO ICE CREAM
Pre-freeze your mixing bowl and beaters for about 15-20 minutes before whipping the cream. This helps the cream whip up faster and achieve a smoother texture.
Chill the cream and condensed milk before whipping to achieve a smooth and creamy texture.
Do not over whip the cream as the ice cream mixture can fall apart.
Use good mango pulp or make your own from fresh mangoes for a vibrant and authentic mango flavour.
For extra creaminess, you can add a splash of vanilla extract or a pinch of salt to enhance the flavour profile.
To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This creates a barrier and helps maintain the creaminess of the ice cream.
Allow the ice cream to soften for a few minutes before scooping for easier serving and smoother texture.