You can always have ice cream. Rain or shine, storm or snow.. And yes that is so true but personally I prefer to eat ice cream in summer mostly. Regardless; I wanted to share this one with you as it is quick and simple and made with condensed milk.
This recipe is possible to make with or without an ice cream maker. If you do not have one, simply place in the freezer and stir every half hour. 
No-Churn Mango Ice Cream
- Total Time: 15 minutes plus freezing time
- Yield: 4 servings 1x
Description
A creamy and refreshing no-churn mango ice cream made with sweetened condensed milk and fresh mangoes, perfect for a summer treat.
Ingredients
- 250 ml (8.5 ounces) double cream
- 250 ml (8.5 ounces) condensed milk
- 2 mangoes
- Juice of 1 lemon
Instructions
- Peel and pit the mangoes, then puree the flesh until smooth.
- In a separate bowl, whisk the double cream until soft peaks form.
- Gently fold the condensed milk into the whipped cream until well combined.
- Add the mango puree and lemon juice to the cream mixture and blend until smooth.
- If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions.
- If not using an ice cream maker, pour the mixture into a shallow dish and place in the freezer. Stir every 30 minutes for about 2-3 hours, or until the ice cream is firm and creamy.
Notes
For a smoother texture, ensure the mangoes are fully ripe before pureeing. If you prefer a less sweet ice cream, reduce the amount of condensed milk slightly. Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40
- Sodium: 90
- Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 60
This looks divine! The weather is starting to become warm and spring like here and the mangos are coming into season. This will be perfect!