Mango Ice Cream
Mango Ice Cream is a smooth, tropical treat made with ripe mangoes, cream, and a touch of sweetness. It’s creamy, refreshing, and bursting with real mango flavor—perfect for summer days or whenever you're craving something fruity and cold.
Ingredients
- 2 cups ripe mango chunks fresh or frozen, thawed
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice optional, enhances mango flavor
Instructions
- Blend the mango: In a blender, purée the mango chunks with sugar until smooth and the sugar is dissolved.
- Mix the base: Add the cream, milk, vanilla extract, and lime juice to the mango purée. Blend briefly until fully combined.
- Chill: Pour the mixture into a bowl or container. Cover and refrigerate for at least 4 hours, or until thoroughly chilled.
- Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
- Freeze: Transfer to an airtight container and freeze for at least 2–4 hours until firm.
- Serve: Scoop and serve with fresh mango slices or a sprinkle of coconut flakes.
Notes
- If using frozen mango, make sure it’s fully thawed before blending.
- For a dairy-free version, substitute coconut milk and coconut cream.
- Add cardamom or saffron for an Indian-style mango kulfi flavor.
- Store in the freezer for up to 2 weeks in an airtight container.