Part 2 series of my mango recipe escapades. If you don’t know, now you know, I’ve recently acquired a HUGE amount of mangos lately. So I’ve been racking my brain trying to find new ways to use and incorporate them into my recipes.
They were going bad soon and I had to think of something fast. Then it hit me. Why not make ice cream?
The issue was so many recipes online called for an ice cream maker of some sort. Or if you wanted that icy, creamy ice cream texture that you needed some sort of machinery that cooled the cream while churning it. Too much work and quite frankly, too much money.
Here’s a recipe for a SUPER easy mango ice cream using only THREE ingredients and the only machinery you’ll need here is a hand whisk or stand mixer (though I do recommend the electric/stand mixer because it does take a minute by hand).
All you need for this bad boy is mango puree, condensed milk and heavy whipping cream! Also patience. You need patience cause you have to wait a day for these. Or at least 12 hrs if you can’t wait. 😉
The fruit is also interchangeable so you can try other purees such as strawberry, raspberries, the possibilities are endless.
Mango Ice Cream (3 Ingredients!)
Course: Recipes, DessertDifficulty: Easy4
servings5
minutes15
minutesIngredients
2 1/2 c mango puree
1 can condense milk
2 c heavy whipping cream
Optional: 3 tbsp carrot puree (for color)
Directions
- Cook mango puree on low heat, 8-10 mins until reduced to 2 c of puree
- Once cooled, fold in condense milk and carrot puree (optional)
- Whip heavy cream until stiff peaks
- Fold in mango mix and spread in a container
- Freeze for 12 hrs (minimum) or overnight (ideal)
- Serve with fresh mangos
