No Churn Mango Ice Cream
Servings
6
Ready In:
7 Hours
15 Minutes – Prep
6 Hours – Freeze Time (ideally overnight)
Good For:
Dessert
About this Recipe
Bursting with the tropical flavors of sweet, ripe mango and a hint of lime, this creamy No Churn Mango Ice Cream is the perfect treat for a warm weather gathering.
Quick to prepare and needing no special equipment, this easy-to-make ice cream will impress your friends and family, turning any gathering into a celebration.
INGREDIENTS:
- 2 ripe Fresh Mangos, peeled and diced (about 2 cups)
- 1 can (14oz.) Sweetened Condensed Milk
- 2 cups Heavy Cream, very cold
- 1 Tablespoon Fresh Lime Juice
- 1 teaspoon Vanilla Extract
- A pinch of Sea Salt
Step 1
In a blender or food processor, combine the diced mangos and lime juice, then puree until smooth. Add the lime juice and salt to the puree and set aside.
Step 2
In a large mixing bowl, use an electric mixer to whip the heavy whipping cream until stiff peaks form. This may take a few minutes, so be patient!
Step 3
Gently fold in the sweetened condensed milk into the whipped cream until just combined. Be careful not to overmix, or you’ll deflate the cream.
Step 4
Gently fold in the mango puree into the cream mixture until evenly distributed. You can swirl the mango puree in for a more marbled look, if desired.
Step 5
Pour the mixture into a freezer-safe container (a loaf pan works well). Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
Step 6
Freeze for at least 6 hours, or preferably overnight, until solid.
Step 7
Freeze for at least 6 hours or until firm.
Step 8
Scoop and serve your mango ice cream, garnished with fresh mango slices, a sprinkle of lime zest or chili powder or top with fresh mint leaves, if desired.
TIPS:
If using frozen mango, make sure to let the mango thaw first. If your mango isn’t super sweet, you can add a tablespoon or two of sugar to the puree.
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