This fun and easy mango ice cream only needs three ingredients: ripe mangoes, cream, and sweetener. It’s a cool treat for hot days and so delicious!
Making this ice cream is a breeze. You just blend it all together and freeze! I love serving it with a sprig of mint on top for a fancy touch. 🍦
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are the star of this ice cream. Look for ones that give slightly when pressed, indicating they’re sweet and ready to use. If fresh mangoes aren’t available, you can try using frozen mango chunks; just blend them without thawing.
Heavy Cream: Heavy cream gives the ice cream a rich and creamy texture. If you want a lighter option, you can substitute with coconut cream for a dairy-free version, which adds a tropical flavor that pairs well with mango.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you’re looking for alternatives, honey or maple syrup can work, but they might alter the flavor slightly. Adjust amounts to taste, especially if the mangoes are very sweet.
How Do I Whip the Cream for Best Results?
Whipping cream is a key step for achieving that light and airy texture. Here’s how to do it perfectly:
- Make sure your heavy cream is cold, as this helps it whip better. Chill the mixing bowl and beaters for about 10 minutes beforehand.
- Start mixing at a low speed to prevent splatters, then gradually increase to medium-high until soft peaks form.
- Don’t over-whip, as it can turn into butter! Stop once you reach soft peaks, where the cream holds its shape but is still smooth.
With these tips, your mango ice cream will come out perfectly creamy every time! Enjoy making this refreshing treat for yourself and loved ones.
Easy 3-Ingredient Mango Ice Cream
Ingredients You’ll Need:
- 3 ripe mangoes (about 2 cups of mango pulp)
- 1 cup heavy cream (cold)
- 1/4 cup sweetened condensed milk (adjust to taste)
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation, plus about 6 hours for freezing to make the ice cream firm. Just mix, freeze, and enjoy a refreshing treat!
Step-by-Step Instructions:
1. Prepare the Mango Pulp:
Start by peeling the mangoes and cutting the flesh away from the pit. Once you have the mango flesh, blend it in a food processor or blender until it is smooth. This is your delicious mango pulp!
2. Whip the Cream:
In a large mixing bowl, pour in the cold heavy cream. Using an electric mixer, whip the cream until it forms soft peaks. This means the cream should be fluffy and hold some shape, but not too stiff.
3. Mix the Sweetened Condensed Milk:
Once the cream is whipped, gently fold in the sweetened condensed milk using a spatula. Be careful not to deflate the whipped cream, just combine until smooth.
4. Combine with the Mango Pulp:
Now, fold in the mango pulp gently. You want to see a lovely, uniform color without losing the light texture from the whipped cream.
5. Freeze the Mixture:
Transfer the creamy mixture into a freezer-safe container. Smooth the top with a spatula so it looks nice and even. Cover the container and place it in the freezer.
6. Freeze Until Firm:
Let your mango ice cream freeze for at least 6 hours or overnight until it’s solid. The longer it freezes, the better it will set!
7. Serve and Enjoy:
When you’re ready to enjoy your mango ice cream, let it sit at room temperature for a few minutes to soften. Then, scoop it into bowls and enjoy your delicious, homemade treat!
This recipe yields a creamy, naturally sweet mango ice cream with just three ingredients and no ice cream maker needed. Enjoy every scoop!
FAQ for Easy 3-Ingredient Mango Ice Cream
Can I Use Frozen Mangoes for This Recipe?
Yes, you can! Just thaw the frozen mangoes until they’re soft, then blend them to make mango pulp. This is a great alternative if fresh mangoes aren’t available.
How Can I Alter the Sweetness of the Ice Cream?
If you prefer a sweeter ice cream, feel free to add more sweetened condensed milk, honey, or another sweetener. Just remember to taste as you go to find your perfect balance!
How Long Can I Store Leftover Ice Cream?
You can store any leftover mango ice cream in an airtight container in the freezer for up to 2 weeks. To avoid it getting icy, make sure it’s tightly covered.
Can I Add Other Flavors or Ingredients?
Absolutely! You can mix in a splash of lime juice for a tangy twist, or fold in shredded coconut or mini chocolate chips for added texture. Get creative!
