Creamy Mango Ice Cream

Creamy Mango Ice Cream (No-Churn Option Included)

This recipe aims for a vibrant mango flavor and a smooth, rich texture. You can make it with or without an ice cream maker.

Yields: Approximately 1 quart (about 8 servings) Prep time: 20-30 minutes Chill time: 4 hours to overnight

Ingredients:

• For the Mango Puree:

  • 2 large ripe mangoes (about 2.5 – 3 cups chopped mango flesh), preferably Ataulfo (honey) or Alphonso for best flavor and color.
  • 1-2 tablespoons fresh lime juice (to taste, enhances mango flavor)
  • 1-2 tablespoons granulated sugar (optional, adjust based on mango sweetness)
  • 1-2 tablespoons finely chopped fresh mint leaves (optional, for that hint of green seen in the image)

• For the Ice Cream Base:

  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy cream (cold)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment:

• Blender or food processor
• Large mixing bowl
• Electric mixer (stand or hand mixer) or whisk
• Airtight freezer-safe container (loaf pan, freezer-safe dish)
• Ice cream maker (optional, for churned version)

Instructions:

Part 1: Prepare the Mango Puree

1. Peel and Chop Mangoes: Wash the mangoes. Carefully peel them using a vegetable peeler or a paring knife. Cut the flesh away from the pit into chunks.
2. Blend Mangoes: Place the chopped mango flesh into a blender or food processor. Add the fresh lime juice and optional granulated sugar (start with 1 tablespoon and add more if needed after tasting).
3. Puree Until Smooth: Blend until you have a completely smooth puree.
4. Add Mint (Optional): If using, stir in the finely chopped fresh mint leaves into the mango puree. Do not blend the mint, as this can make the ice cream taste too strong. Taste the puree and adjust lime juice or sugar if necessary. Set aside.

Part 2: Prepare the Ice Cream Base

1. Combine Condensed Milk and Vanilla: In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Stir well to combine.
2. Whip Heavy Cream: In a separate, very cold large mixing bowl (you can chill the bowl and whisk attachment in the freezer for 15 minutes before whipping), pour the cold heavy cream.
3. Whip to Stiff Peaks: Using an electric mixer (or a whisk and a lot of arm power!), whip the heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.

Part 3: Combine and Freeze

Option A: No-Churn Method (Recommended for ease)

1. Fold in Mango Puree: Gently fold about half of the whipped cream into the mango-condensed milk mixture until just combined. Then, fold in the remaining whipped cream until no streaks of white cream remain. Be gentle to maintain the airiness of the whipped cream.
2. Add Mango Puree (Swirl): Add the prepared mango puree to the ice cream mixture. Gently swirl it in with a spoon or knife, leaving some defined swirls for a beautiful appearance and concentrated mango flavor. You can also mix it in completely for a uniform color.
3. Transfer to Container: Pour the mixture into your airtight freezer-safe container.
4. Freeze: Cover tightly with plastic wrap directly on the surface of the ice cream (to prevent ice crystals) and then with the lid of the container. Freeze for at least 6-8 hours, or preferably overnight, until firm.

Option B: With Ice Cream Maker (For a smoother texture)

1. Combine Ingredients: In a large bowl, whisk together the sweetened condensed milk, mango puree, vanilla extract, and salt until well combined.
2. Fold in Whipped Cream: Gently fold in the whipped heavy cream until no streaks of white cream remain.
3. Chill Mixture: Cover and refrigerate the ice cream mixture for at least 2 hours, or until thoroughly chilled. This is crucial for optimal churning.
4. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes), until it reaches the consistency of soft-serve ice cream.
5. Transfer and Freeze: Transfer the churned ice cream to an airtight freezer-safe container. Cover tightly and freeze for at least 2-4 hours, or until firm, for a scoopable consistency.

Serving:

• When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
• Serve in waffle cones (as pictured!), regular cones, or bowls.
• Garnish with a fresh mint sprig or a small piece of mango if desired.

Tips for Success:

• Ripe Mangoes are Key: The flavor of your ice cream will heavily depend on the quality and ripeness of your mangoes. Choose mangoes that are fragrant, slightly soft to the touch, and have a good color.
• Don’t Over-Whip: Be careful not to over-whip the heavy cream, as it can turn buttery and affect the texture of the ice cream.
• Prevent Ice Crystals: For no-churn, covering the surface of the ice cream directly with plastic wrap helps prevent ice crystals from forming.
• Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks for best quality. After that, it may start to develop ice crystals.

Enjoy your homemade creamy mango ice cream!