Mango Ice Cream Treat (Printer-Friendly)
Refreshing mango ice cream with tropical sweetness and a creamy texture—ideal for warm days.
# What You’ll Need to Cook:
→ Ice Cream Base
01 -
400 g ripe mango flesh, diced
02 -
250 ml heavy cream
03 -
200 g sweetened condensed milk
04 -
1 teaspoon vanilla extract
05 -
1 pinch fine salt
# Steps to Prepare:
01 -
Peel ripe mangoes, remove the pits, and dice the flesh. Place the mango pieces in a blender or food processor and blend until a smooth puree forms.
02 -
In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and salt. Stir with a whisk until the mixture is uniform and smooth.
03 -
Fold the mango puree gently into the cream mixture. Stir until the color is consistent and the puree is evenly distributed.
04 -
Cover the bowl tightly with plastic wrap, pressing the wrap directly against the surface. Refrigerate for at least 120 minutes to thoroughly chill.
05 -
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
06 -
Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid. Freeze for at least 240 minutes, or until firm.
07 -
Before serving, let the ice cream soften at room temperature for several minutes. Scoop into bowls or cones as desired.
# Extra Cooking Tips:
01 -
Use fully ripe mangoes for the most intense flavor and natural sweetness.
02 -
For a smoother texture, strain the mango puree to remove any remaining fibers before adding it to the cream base.