Mango ice cream is a delightful and refreshing treat that captures the essence of summer in every creamy spoonful. Bursting with the sweet and tropical flavor of ripe mangoes, this homemade dessert is a perfect way to cool down on a hot day. Whether enjoyed on its own or paired with fresh fruit or a drizzle of caramel sauce, mango ice cream is sure to be a crowd-pleaser at any gathering or simply as a special indulgence for yourself.
Ingredients:
– 2 ripe mangoes
– 1 cup heavy cream
– 1 can (14 oz) sweetened condensed milk
– 1/4 cup sugar (adjust to taste)
– 1 teaspoon vanilla extract
Instructions:
1. Peel and chop the ripe mangoes, removing the pit. Place the mango chunks in a blender or food processor and blend until smooth to make mango puree.
2. In a large bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.
3. Gradually fold in the sweetened condensed milk, sugar, and vanilla extract into the whipped cream until well combined.
4. Gently fold in the mango puree into the cream mixture until smooth and evenly incorporated.
5. Pour the mango ice cream mixture into a freezer-safe container or loaf pan. Smooth the top with a spatula.
6. Cover the container with plastic wrap or a lid and freeze for at least 6 hours or until the ice cream is firm.
7. Once the mango ice cream is frozen, scoop it into bowls or cones and serve. Enjoy the creamy and tropical flavor of homemade mango ice cream!
Note: You can also add chopped mango chunks or swirls of mango puree into the ice cream mixture before freezing for added texture and flavor. Feel free to customize the recipe by adjusting the sweetness or adding other mix-ins like coconut flakes or nuts.
