Homemade Mango Ice Cream

A creamy, fruity, and refreshing mango ice cream made with just a few ingredients—no ice cream maker needed!

Servings: 4-6

Total Time: 10 minutes (plus freezing time)

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Ingredients:

• 2 cups mango puree (fresh ripe mangoes blended)
• 1 cup heavy whipping cream (chilled)
• ½ cup condensed milk (adjust for sweetness)
• ½ teaspoon vanilla extract (optional, enhances flavor)
• 1 teaspoon lemon juice (balances sweetness)
• Mango chunks for garnish (optional)

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Instructions:

1. Prepare the Mango Puree:

1. Blend fresh mango chunks with lemon juice until smooth. Set aside.

2. Whip the Cream:

2. In a chilled bowl, whip heavy cream using a hand mixer until soft peaks form.

3. Mix the Ice Cream Base:

3. Gently fold in condensed milk, vanilla extract, and mango puree into the whipped cream.
4. Mix until well combined but do not overmix—keep it light and airy.

4. Freeze the Ice Cream:

5. Transfer the mixture to an airtight container and smooth the top.
6. Cover with plastic wrap (touching the surface) to prevent ice crystals.
7. Freeze for 6–8 hours or overnight until firm.

5. Serve & Enjoy:

8. Scoop into bowls or cones and garnish with fresh mango chunks.

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Nutritional Values (Per Serving):

• Calories: ~250 kcal
• Carbohydrates: ~35g
• Protein: ~3g
• Fats: ~12g
• Sugar: ~30g