3 Ingredient Mango Ice Cream
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This super easy recipe is great for summer! I always thought ice cream would be a bit daunting to make, but this is really straightforward and is a great treat to have in the freezer for a hot afternoon snack…
Ingredients
2 large ripe mangoes
395 g / 14 oz sweetened condensed milk (1 can)
600 ml double cream
Instructions
Dice the flesh of the mango and pop in a blender or food processor to puree. You should have the equivalent of about 2 cups of pureed mango.
Pour puree into a non stick pan over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the pan and the path remains for a moment.
Leave the puree to cool.
Once cool. combine the mango and condensed milk in a bowling whisk until combined.
Whisk the cream until stiff peaks form.
Take a spoonful of cream and add to the mango mixture. Fold through until mostly combined - a few lumps are fine.
Then pour the rest of the mango mixture into the cream. Fold through until lump free, this will take a few minutes.
Pour into a container (preferably with a lid).
Place a piece of baking paper on the surface, then place the lid on (or use cling film).
Freeze for 12+ hours.
Before serving, let the ice cream stand for 5 minutes to soften slightly, then scoop and serve!
Try these variations to make your mango ice cream extra special:
Mango Nut Crunch: Fold in chopped nuts such as almonds, pistachios, or cashews into the ice cream base for an added crunch and nutty flavour.
Spiced Mango: Sprinkle your favourite spices like cinnamon, cardamom, or ginger into the ice cream mixture to create an exotic and flavourful twist.
Mango Mint: Add chopped mint leaves or a dash of mint essence to the ice cream mixture for a refreshing and aromatic touch.
Mango Coconut: Introduce shredded coconut or coconut milk to infuse the ice cream with tropical flavours that complement the mango perfectly.