Mango Ice Cream Recipe

Homemade Mango Ice Cream made with ripe sweet mangoes, creamy and not too sweet.

Course Dessert

Cuisine Filipino

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 727kcal

Use 2 medium ripe mangoes. Scoop out flesh with a spoon. Freeze mango flesh for 15 to 30 minutes but don't let it get hard.
Puree mangoes using a standing blender, immersion blender or food processor. Reserve some mango flesh and cut it into smaller pieces if you like some texture in your ice cream.
Transfer pureed mango in a container with lid. Add chilled condensed milk. Mix well and set aside.
Whip chilled heavy cream for about 10 minutes or until it is thick and creamy.
Add and fold whipped heavy cream to mango mixture.
Place saran wrap on top of mango mixture to prevent crystallization. (I did not since I knew that within 6 hours we will be all over it.)
Freeze for 8 hours or overnight. If you like ice cream a bit melted, 6 hours will do. Enjoy!

If you leave it in the freezer overnight it will be hard so leave it at the counter for about 5 minutes or so to softened before eating.
This ice cream is creamier compared to store bought mango ice cream with no preservatives or chemicals.