Mango Ice Cream with Condensed Milk
Hassle-free deliciously creamy mango ice cream recipe. That is better than store-bought.
Servings 8 servings
Calories 319kcal
Ingredients
- 4 cups mango chunks sweeter varieties, from about 4 mangoes.
- 1 can sweetened condensed milk chilled
- 2 cups heavy cream or whipping cream, chilled
- ¼ teaspoon yellow food color optional
Instructions
Make Mango Puree
- Pulse mango chunks in the blender and make a smooth puree.
- Transfer puree to a thick-bottomed pan. Bring the puree to boil and simmer for 10 minutes on low heat with frequent stirring. Reduce heat if puree splutters.
- Cook until mango puree is reduced to half. The visual indication is when you draw a line in the pan, it stays and doesn't melt. Remove mango puree to a bowl and let it cool for 10 minutes.
Assemble
- While mango puree cools, whip chilled cream in a large bowl until it reaches the stiff peak stage. Set in fridge until needed.
- Mix sweetened condensed milk with prepared mango puree.
- Pour mango-condensed milk mixture in whipped cream and fold with a spatula until combined.
- Transfer ice cream mixture to a container. Cover the surface of icecream with a butter paper. The butter paper should touch the ice cream surface. Cover the container with a lid or foil.
- Set the container in the freezer for 12 hours until ice cream is set. Remove from freezer 5 minutes before serving. Scoop and serve in icecream cups.
Video
Notes
- Mango: Just make sure to get the best-tasting mangoes that are sweet and not stringy.
- Cream: Fresh cream, double cream, tetra pack cream, whipping cream, and heavy cream all work here but are not low-fat cream.
- Food color: You may add ¼ teaspoon of yellow food color in the last for rich yellow ice cream.
- If you like mango chunks in ice cream, try adding ½ cup of very tiny mango pieces.
Nutrition
Calories: 319kcal