Quick Mango Ice Cream

Name: Quick Mango Ice Cream
Prep time: 15 min
Total time: 255 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 cups fresh mango chunks (from about 2 large mangoes); 1 cup sweetened condensed milk; 1 1/2 cups heavy cream (chilled); 1 teaspoon vanilla extract

255 min 6 servings Easy

All Recipes

Delicious and refreshing quick mango ice cream made with just a few ingredients, perfect for a hot summer day.

Prep

15 min

Total

255 min

Servings

Difficulty

Easy

There's nothing quite like the taste of fresh mangoes on a warm summer day. This quick mango ice cream captures the vibrant flavour of mangoes in a creamy, smooth treat that's incredibly easy to make. With no need for an ice cream maker, it's perfect for anyone looking to whip up a delightful dessert in no time. This version of mango ice cream is all about simplicity and taste. By using ripe mangoes and a handful of pantry staples, you can create a luscious dessert that will impress both kids and adults alike. It's great for those who love the combination of fruity and creamy textures.

Instructions

Prepare the mango

Peel and chop the mangoes into small chunks. Measure 2 cups and set aside.

Pro tip: Use very ripe mangoes for maximum sweetness.

Blend the mango

In a blender, puree the mango chunks until smooth. You should have about 1 1/2 cups of mango puree.

Pro tip: A food processor can also be used.

Combine with condensed milk

In a large bowl, mix the mango puree with the sweetened condensed milk and vanilla extract until well combined.

Whip the cream

In a separate chilled bowl, whip the heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.

Pro tip: Chilling the bowl helps the cream whip faster.

Fold the mixtures together

Gently fold the whipped cream into the mango mixture until no streaks remain.

Pro tip: Be careful not to deflate the whipped cream.

Freeze the ice cream

Transfer the mixture to a loaf pan or airtight container, smooth the top, and cover with plastic wrap. Freeze for at least 4 hours or until firm.

Pro tip: For a softer texture, stir the ice cream halfway through freezing.

💡

Tips & Tricks

Use ripe mangoes for the best flavour and natural sweetness.
Chill your mixing bowl for a faster whipping process.
Adjust the sweetness to your taste with more or less condensed milk.

Frequently Asked Questions

How long does it take to make quick mango ice cream?

The preparation takes about 15 minutes, and it requires at least 4 hours of freezing time.

Do I need an ice cream maker for this recipe?

No, this quick mango ice cream recipe is no-churn and doesn't require an ice cream maker.

Can I use frozen mango instead of fresh?

Yes, you can use frozen mango. Thaw it before blending to ensure a smooth puree.

How many calories are in a serving of quick mango ice cream?

Each serving contains approximately 250 calories.

How long can I store homemade mango ice cream?

Store it in an airtight container in the freezer for up to one week.

Can I adjust the sweetness of the ice cream?

Yes, you can adjust the sweetness by using more or less sweetened condensed milk.

What's the best way to serve mango ice cream?

Serve it in a bowl, cone, or alongside fresh fruit for added flavour.

Serving Suggestions

Serve this quick mango ice cream on its own, or pair it with fresh berries or a drizzle of honey for extra sweetness. It's also delightful when served alongside a slice of pound cake or in a waffle cone. If you have leftovers, store the ice cream in an airtight container in the freezer for up to a week. Let it sit at room temperature for a few minutes before scooping to soften slightly.

Nutrition per serving

250

Calories

Protein

14g

Fat

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