3 Ingredient Mango Ice Cream 10 Minute Active Time!
Homemade mango ice cream is creamy and delicious with rich notes of ripe mango. 10 minutes of active time and 3 ingredients needed
Servings: 10 scoops
Calories: 265kcal
Equipment
- 1 Mixing bowl
- 1 wire whisk or KitchenAid or electric hand mixer
- 1 insulated freezer container
Ingredients
- 2 cups mango pulp 500g
- 1 cup condensed milk 8oz
- 1½ cups heavy whipping cream
Instructions
- Whisk mango pulp and condensed milk in a bowl. Set aside
- Whip cold heavy cream in a bowl with a wire whisk attachment until stiff peaks form. On medium-high speed it should take about 4-5 minutes.
- Gently add mango pulp and condensed milk mixture to the whipped cream and combine. I added it in about 3 parts. Don't mix too roughly as that takes the air out of the whipped cream.
- Pour into freezer safe container. Freeze for a minimum of 4- 6 hours. 8 hours or overnight is ideal as freezer temperature may vary. Leave out a few minutes to soften before scooping out.
Notes
Makes 1 and 1/3 quart or about 10-11 scoops. Use a 1 quart container to freeze mixture.
Tip: Don’t over-mix the ice cream mixture: You whip the heavy cream to give a lift to the ice cream mixture. So, try to gently fold in the condensed milk and other ingredients. Mixing lightly with a spoon.
Heavy whipping cream Make sure this is kept cold in the back of the fridge until ready to use
Nutrition
Calories: 265kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 59mg | Potassium: 147mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 1739IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 6mg