Homemade Mango Ice Cream Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
417 kcal
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Course
Dessert
Homemade Mango Ice Cream Recipe
Description
This recipe starts by pureeing ripe mango flesh and then gently cooking it in a skillet over medium-low heat while stirring until it reduces by about half. This reduction concentrates the mango flavor and decreases moisture content, which helps maintain the ice cream’s creamy texture.
After cooling, the mango puree is mixed with sweetened condensed milk and optional yellow food coloring. Separately, heavy cream is whipped to stiff peaks and then folded gently into the mango mixture to introduce air and lightness. The folding method preserves the airy texture important for homemade no-churn ice cream.
The final product balances the sweetness and creamy richness from condensed milk and cream with the fresh, tangy mango flavor enhanced by reduction. The recipe notes that to achieve a strong mango flavor, using ripe, juicy varieties like Kensington Pride or Honey Gold is recommended.
This ice cream can be frozen until firm and served as a refreshing dessert. Using highly flavorful mangoes helps maximize the fruit taste without compromising creaminess.
Ingredients
- 2 Mango ripe and juicy - to make 2 cups puree (Note 1, large
- 395 g / 14 oz sweetened condensed milk (1 can)
- 2 cups heavy cream cold, thickened or whipping cream
- 1/8 tsp food colouring optional) (Note 5, yellow, liquid
Instructions
- Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
- Cool puree.
Ice Cream
- Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
- Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
- Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
- Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
- Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
- Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
- Freeze for 12+ hours.
- Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
- If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.
Notes
- Use ripe, juicy mango varieties such as Kensington Pride or Honey Gold for the best flavor.
- Reducing the mango puree before mixing is key to intensifying flavor while keeping a creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 139g | |
| Calories | 417cal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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