Hey, guys! We hope you are having fun trying out the ice cream recipes we have shared with you so far, because we definitely are. By now you must already be a pro at making two-ingredient ice cream treats at home without the use of an ice cream maker. We are pretty sure you have been experimenting with the different flavors already and have come up with some unique and delicious ice cream recipes, right?
Today, as we end our weekly ice cream series, we thought to share with you a truly special ice cream as our last recipe. This ice cream will bring all your childhood memories rushing back at you. We will be making the classic and foolproof mango ice cream! Made with only two ingredients and without the help of an ice cream maker, this treat will be the richest, silkiest, and most flavorful mango ice cream that you will ever taste. It is going to be your next sweet addiction. It can easily beat any of your store-bought ice cream, which is loaded with artificial flavor, chemicals, and additives. This homemade mango ice cream will let you enjoy the sweetness and authentic taste of real mangoes!
Ripe mangoes and condensed milk are what you need to make this creamy homemade mango ice cream. Here’s to a frozen treat that will surely refresh you, rejuvenate you, and help you relive your childhood summer memories. Enjoy this insanely delicious, ridiculously easy to make mango ice cream!
Here's how you can make this insanely delicious mango ice cream at home.
Steps to make mango ice cream
Things you’ll need:
- Mango (diced) – 2 pieces
- Condensed milk – 1 can (14 ounces)
Single-Step Method: Combine the ingredients in a blender and blend well
- Add slices of 2 mangoes into a blender.
- Add one 14-ounce can of condensed milk.
- Blend the ingredients well.
- Transfer to a bowl and seal it.
- Pop in the freezer until it firms up.
Your super delicious mango ice cream is ready in a jiffy. Everybody is going to fall in love with this ice cream. The combination of condensed milk with fresh ripe mangoes lends this ice cream its rich taste and sweet aroma.
Customize this homemade mango ice cream with just a few tweaks:
- Blend 1 ½ cups diced ripe mangoes and ½ cup sugar until you get a smooth mixture. Combine this mango pulp with 2 cups milk and 1 teaspoon lemon juice in a bowl; whisk all the ingredients well. Transfer the mixture into a container with a lid and freeze for 6 hours. Remove the mixture from the freezer and blend again. Freeze the mixture for another 10 hours. Scoop and serve.
- Whip 2 cups of heavy cream in a bowl until soft peaks form. In another bowl, whisk together the mango puree of two mangoes and one 14-ounce can of condensed milk. Add whipped cream to this second mixture. Freeze for 6 hours. Before serving, drizzle butterscotch sauce and throw in some chopped pistachios as garnish.
- Combine 2 cups of mango puree and one 14-ounce can of condensed milk together in a bowl. Add vanilla or mango essence according to your taste preference. Fold in 1 cup of whipped cream. Transfer to an airtight container and freeze for 8 hours.
- To make a mango cheesecake ice cream at home, whip 1 cup cream in a bowl. Add 1 ½ cups mango puree, 2 cups room-temperature cream cheese, ¼ cup caster sugar, and ¼ teaspoon vanilla extract. Whip again until you get a light and fluffy mixture. Pour into a freezer-friendly container and freeze overnight.
- Sweet and ripe mangoes that are less fibrous are best to use in this ice cream.
- Try not to add more mangoes than mentioned in the article to retain the creaminess of the ice cream.
- You can use full-fat fresh cream to make the ice cream creamier.
- When storing the ice cream in the freezer, always remember to use a sealed or airtight container to prevent the formation of ice crystals.
- If you are using canned mangoes instead of fresh mangoes, check whether they are sweetened or not. You can then adjust the quantity of condensed milk in the ice cream so that it does not end up being too sweet.
- You can reduce the quantity of condensed milk to 3/4 of the 14-ounce can if you want to reduce the sweetness of the ice cream.
- Add a twist of strawberry-mint topping to your ice cream. Prepare 3 cups of fresh strawberries, ¼ cup granulated sugar, 2 tablespoons water, and 2 tablespoons thinly sliced fresh mint leaves. In a saucepan, combine the strawberry, sugar, and water, and cook over medium heat for about 15 minutes. Keep stirring and breaking the fruit. Remove from heat, and add mint leaves. Allow it to cool, and then transfer to a jar. You can refrigerate this topping up to a week.
- You can also make a blackberry-ginger topping. You will need 12 ounces of fresh blackberries, ¼ cup granulated sugar, 2 tablespoons water, and 2 teaspoons fresh grated ginger. In a saucepan, cook all these ingredients together over medium heat for 15 minutes. Let it cool and store in a jar for later use.
- Another interesting topping to try would be mango-vanilla. For this topping, prepare 2 cups of fresh diced mango, ¼ cup granulated sugar, 2 tablespoons water, and 1 tablespoon vanilla bean paste or extract. Again, cook the ingredients over medium heat for 15 minutes. You may store this topping in the fridge for a week.
- These toppings can also be used as mix-ins for your Geek yogurt or as fillings for baked treats.