Description
A creamy and refreshing no-churn mango ice cream made with sweetened condensed milk and fresh mangoes, perfect for a summer treat.
Ingredients
Units
Scale
- 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