This creamy mango ice cream is a breeze to make with just three ingredients! It’s icy, fruity, and perfect for hot days when you want something sweet without the fuss.
I love how easy it is to whip up—just blend, freeze, and enjoy! You can even sneak in a scoop for breakfast, right? Who doesn’t love a little fruity treat to start the day? 🍦
Key Ingredients & Substitutions
Mango: Fresh ripe mangoes give the best flavor and creaminess. If they’re out of season, frozen mango works perfectly too. Just make sure it’s unsweetened for a more natural taste.
Heavy Cream: This ingredient is what makes the ice cream rich and creamy. If you’re after a lighter version, you can use coconut cream. It will add a lovely tropical taste!
Sweetened Condensed Milk: This is crucial for sweetness and creaminess. If you want a dairy-free option, use coconut sweetened condensed milk or any other plant-based version available.
How Do I Whip Cream to Stiff Peaks?
Whipping cream to the right consistency is key for this recipe! Here’s how you can get it just right:
- Use cold equipment: Always start with a chilled bowl and beaters for best results.
- Pour the cold heavy cream into the bowl, and start mixing at a medium speed.
- As it thickens, increase the speed to high. It should take about 3-5 minutes.
- Watch closely for stiff peaks: When you lift the beater, the cream should hold its shape without drooping.
Getting this right means your ice cream will be super fluffy and delicious!
Easy 3-Ingredient Mango Ice Cream
Ingredients You’ll Need:
- 3 cups fresh or frozen ripe mango chunks (about 2-3 large mangoes)
- 1 cup heavy cream (cold)
- 1/2 cup sweetened condensed milk
How Much Time Will You Need?
This delightful mango ice cream takes about 15 minutes of prep time, plus 4-6 hours in the freezer to set. It’s super quick to whip up, and the waiting part is the hardest—trust me, it’s worth it!
Step-by-Step Instructions:
1. Prepare the Mango:
If you’re using fresh mangoes, peel them and chop them into chunks. If you have frozen mangoes, let them thaw for about 10 minutes so they’re easier to blend. Either way, you’ll want them to be sweet and ripe for the best flavor.
2. Blend the Mango:
Put the mango chunks into a blender or food processor. Blend until you have a smooth and creamy puree. It should look like a lovely mango smoothie. Set it aside for now!
3. Whip the Cream:
In a large mixing bowl, pour in the cold heavy cream. Using an electric mixer, whip the cream on medium speed until stiff peaks form. This usually takes about 3-5 minutes. Remember, the cream should hold its shape firmly when you lift the beaters out.
4. Combine the Cream Mixture:
Gently fold the sweetened condensed milk into the whipped cream. Use a spatula to combine them without deflating the whipped cream—this helps keep your ice cream light and fluffy!
5. Add the Mango Puree:
Now, carefully fold the smooth mango puree into the whipped mixture. Keep folding until everything is well combined and shows a lovely mango color throughout. No lumps here, just creamy goodness!
6. Freeze the Mixture:
Transfer the mango mixture into a freezer-safe container. Smooth out the top for an even texture. Cover it tightly with a lid or plastic wrap to prevent ice crystals from forming.
7. Let It Set:
Pop the container in the freezer and let it freeze for at least 4-6 hours or overnight until it’s firm. Patience is key, but the wait will be so worth it!
8. Scoop and Serve:
When you’re ready to dive in, take the ice cream out of the freezer about 5-10 minutes beforehand to soften a bit. This makes scooping easier! Serve in bowls or cones, and enjoy your deliciously refreshing mango ice cream!
This recipe results in a rich, fruity ice cream with a smooth texture, highlighting the natural sweetness and flavor of mango with just three simple ingredients. Perfect for a hot day or a sweet treat anytime!
Frequently Asked Questions (FAQ)
Can I Use Other Fruits Instead of Mango?
Absolutely! This recipe is versatile. You can substitute mango with other fruits like strawberries, bananas, or peaches. Just adjust the sweetness as needed since some fruits are naturally sweeter than others.
How Do I Store Leftover Ice Cream?
Store any leftover mango ice cream in an airtight container to prevent freezer burn. It will keep well in the freezer for about 2-3 weeks. Just remember to let it sit out for a few minutes before scooping to make it easier to serve!
Can I Make This Ice Cream Without Sweetened Condensed Milk?
If you’d like to avoid sweetened condensed milk, you can use a combination of plain yogurt and a bit of sugar or honey to taste. Just keep in mind that the consistency and sweetness may vary slightly.
Is There a Dairy-Free Option for This Recipe?
Yes! To make this recipe dairy-free, you can use coconut cream instead of heavy cream and coconut sweetened condensed milk as a substitute. This will create a tropical flavor that pairs wonderfully with mango!
