Description
Delight in the tropical sweetness of homemade Mango Ice Cream, a creamy, refreshing dessert made with ripe mango puree, fresh cream, and a hint of lemon juice. This no-cook recipe is easy to prepare, churned to silky perfection in your ice cream maker for a luscious treat that captures the vibrant flavors of summer.
Ingredients
Scale
Ingredients
- 2 cups ripe mango puree (from about 3 large mangoes or use canned)
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- pinch of salt
Instructions
- Blend Ingredients: In a blender or food processor, combine the mango puree, heavy cream, whole milk, sugar, lemon juice, and salt. Blend the mixture until it is completely smooth and the sugar is fully dissolved to ensure a creamy texture.
- Churn Ice Cream: Pour the blended mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20–25 minutes, until the mixture thickens and becomes creamy.
- Freeze: Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours or until firm enough to scoop.
- Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
Notes
- For an extra burst of mango flavor, add small diced mango pieces during the last 5 minutes of churning to incorporate fresh fruit bits.
- If an ice cream maker is not available, pour the blended mixture into a shallow dish and place it in the freezer, stirring every 30 minutes for 2–3 hours to break up ice crystals and achieve a smoother texture.
