Mango Ice Cream

Sweet, fruity, and irresistibly smooth, Mango Ice Cream captures the tropical flavor of ripe mangoes in every bite. It’s rich, refreshing, and easy to make with or without an ice cream maker.

Ingredients:

• 2 cups ripe mango puree (about 2 large mangoes, peeled and chopped)

• 1 cup heavy cream

• 1/2 cup whole milk

• 3/4 cup sweetened condensed milk

• 1 tablespoon lime juice (optional, for brightness)

• Pinch of salt

Instructions:

1. Make the Mango Purée
   Blend the chopped mangoes until completely smooth. If using fibrous mangoes, strain the purée through a fine mesh sieve.

2. Combine the Ingredients
   In a mixing bowl, combine mango purée, heavy cream, milk, sweetened condensed milk, lime juice (if using), and a pinch of salt. Whisk until smooth and well combined.

3. Chill the Mixture
   Cover and refrigerate the mixture for at least 2 hours or until well chilled.

4. Churn the Ice Cream
   Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve texture.

5. Freeze Until Firm
   Transfer to a freezer-safe container and freeze for 3–4 hours, or until firm enough to scoop.

No-Churn Option:

Whip the heavy cream separately until soft peaks form, then fold in the mango purée, condensed milk, milk, lime juice, and salt. Freeze in a container for at least 6 hours or overnight.

Tips:

• Use Ataulfo or Alphonso mangoes for the sweetest flavor and brightest color.

• For a creamier result, increase the condensed milk slightly or add 2 tablespoons of milk powder.

Serving Suggestions:

Serve in a bowl, cone, or layered with fresh mango slices. Top with chopped pistachios or shredded coconut for added texture.