This creamy mango ice cream is super easy to make with just three simple ingredients: ripe mangoes, cream, and sweetener. It’s a tropical treat that screams summer vibes!
You won’t believe how quick it is to whip up this sweet delight. I often find myself making a batch just for a hot day on the porch—because who can say no to homemade ice cream? 🍦
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are essential for a sweet and fruity ice cream. If fresh mangoes aren’t available, you can use frozen mango chunks. Just make sure to let them thaw a bit for easier blending.
Heavy Cream: This helps create a creamy texture. In a pinch, you can substitute with coconut cream for a dairy-free option. This will add a slight coconut flavor that pairs nicely with mango!
Sweetened Condensed Milk: This adds sweetness and creaminess. If you’re looking for a lower sugar alternative, try using coconut milk and a splash of honey or a sugar substitute to taste.
What’s the Best Way to Whip Cream for Ice Cream?
Whipping cream is a crucial step to making this ice cream fluffy and light. Here’s how to achieve perfect whipped cream:
- Use cold heavy cream right from the fridge. This helps achieve better volume.
- Start mixing on a lower speed to combine, then gradually increase to medium-high until stiff peaks form. Be careful not to overwhip, or it may turn grainy!
- Gently fold the whipped cream into your mango mixture to keep it airy—this helps create a light texture in the finished ice cream.
Easy 3-Ingredient Mango Ice Cream
Ingredients You’ll Need:
- 3 large ripe mangoes (about 3 cups mango puree)
- 1 cup heavy cream (cold)
- 1/2 cup sweetened condensed milk
How Much Time Will You Need?
This easy mango ice cream recipe takes about 15 minutes to prepare and needs to freeze for at least 6 hours or overnight. So, overall, you’re looking at a total time of about 6 hours and 15 minutes before you can enjoy your tasty treat!
Step-by-Step Instructions:
1. Prepare the Mangoes:
Start by peeling the mangoes and slicing the flesh away from the pit. Once you have the fruit ready, blend the mango flesh in a blender or food processor until it becomes a smooth mango puree. This is the star of your ice cream!
2. Whip the Cream:
In a large mixing bowl, pour in the cold heavy cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This usually takes about 2-3 minutes. Make sure not to overwhip it—you want it fluffy!
3. Combine the Ingredients:
Gently fold the sweetened condensed milk into the whipped cream until just combined. Next, carefully add in the mango puree, mixing until everything is smooth and well blended. This step is key for a creamy texture!
4. Freeze the Mixture:
Transfer the mango mixture to a freezer-safe container. Use a spatula to smooth the top. Cover the container tightly and place it in the freezer for at least 6 hours, or ideally overnight, until it becomes firm.
5. Serve & Enjoy:
When you’re ready to enjoy your ice cream, let it sit at room temperature for about 5 minutes to soften slightly for easier scooping. Then, scoop out the creamy mango delight into bowls and dig in!
This recipe yields about 4-6 servings of rich and refreshing mango ice cream. It’s perfect for a quick tropical treat that’s sure to please everyone, especially on a hot day!
FAQ for Easy 3-Ingredient Mango Ice Cream
Can I Use Frozen Mangoes Instead of Fresh?
Yes, you can absolutely use frozen mango chunks! Just make sure to let them thaw slightly for easier blending into a smooth puree.
How Can I Adjust the Sweetness?
If you prefer a less sweet ice cream, you can reduce the amount of sweetened condensed milk to 1/4 cup, or substitute it with honey or maple syrup to taste. Just remember that the sweetness of mangoes can vary!
How Should I Store Leftovers?
Store any leftover mango ice cream in an airtight container in the freezer. It keeps well for about 1-2 weeks, but for the best texture, it’s ideal to enjoy it within the first week.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the heavy cream with coconut cream for a dairy-free version. Use coconut milk instead of sweetened condensed milk, and add a sweetener of your choice to taste!
