How to Make Homemade Mango Ice Cream with Just 3 Ingredients
In the heat of summer, there’s nothing quite like indulging in a scoop of creamy, cooling ice cream. But what if I told you that you could make your own delicious mango ice cream at home with just three simple ingredients? Yes, you read that right! Homemade mango ice cream is not only incredibly easy to make but also refreshing, delicious, and perfect for those hot summer days. Plus, it doesn’t require an ice cream maker or complex ingredients. Ready to dive in? Let’s get started!
Ingredients You’ll Need:
- Mangoes: 2 large ripe mangoes (approximately 2 cups of mango pulp)
- Sweetened Condensed Milk: 1 cup
- Heavy Whipping Cream: 2 cups
These three ingredients are the stars of our ice cream. Choosing ripe mangoes will ensure your ice cream is naturally sweet and bursting with flavor. Now, let’s move on to the making part.
Step 1: Prep the Mangoes
Firstly, you’ll need to prepare your mangoes. Wash them thoroughly, peel them, and then cut the flesh away from the pit. Chop the flesh into chunks and blend them in a blender or food processor until smooth. You’re aiming for about 2 cups of mango puree. Once done, set it aside.
Step 2: Whip the Cream
Take your heavy whipping cream and pour it into a large bowl. Using a hand mixer or a stand mixer, whip the cream on high speed until stiff peaks form. This usually takes about 3-4 minutes. Be careful not to over-whip, or you’ll end up with butter!
Step 3: Fold in the Sweetened Condensed Milk and Mango Puree
Once your cream is whipped, it’s time to add the sweetened condensed milk. Pour in the condensed milk and gently fold it into the whipped cream with a spatula, ensuring it’s well combined. Then, add your mango puree to the mix. Continue to fold everything together until it’s just combined, being careful not to deflate the whipped cream.
Step 4: Freeze
Pour your mango ice cream mixture into a freezer-safe container. An old ice cream tub or a loaf pan works great for this. If you like, you can place a piece of plastic wrap directly on the surface to prevent ice crystals from forming. Cover it with a lid or wrap it in aluminum foil and place it in the freezer. Now, the hard part – waiting. The ice cream will need to freeze for at least 6 hours, but overnight is best for the perfect texture.
Step 5: Serve and Enjoy!
Once your ice cream is fully set, take it out of the freezer, let it sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop. Serve your creamy, dreamy homemade mango ice cream in bowls or cones and enjoy the fruits of your labor!
Additional Tips and Variations:
- Texture: For a smoother, creamier texture, stir the ice cream a few times during the first few hours of freezing.
- Variations: Feel free to add mix-ins like chopped nuts, chocolate chips, or even swirls of mango chunks for added texture and flavor.
- Vegan Version: For a dairy-free alternative, you can use coconut cream instead of heavy whipping cream and a dairy-free condensed milk.
- Sweetness: Adjust the sweetness by adding more or less condensed milk according to your taste.
Making homemade mango ice cream is simple, fun, and incredibly satisfying. With just three basic ingredients, you can whip up a batch of this tropical delight that’s perfect for cooling down on a hot day or for impressing friends and family at your next summer gathering. No fancy equipment needed, just a little time and a lot of love. Give it a try, and soon you’ll be experimenting with all sorts of flavors and combinations! Who knew making artisanal-quality ice cream could be so easy?
