Mango Icecream

Ingredients

• 2 large ripe mangoes (or 1½ cups mango pulp/purée)
• 1 cup (240 ml) heavy cream
• 3/4 cup (180 ml) sweetened condensed milk
• 1 teaspoon lemon or lime juice (optional – enhances mango flavor)
• Pinch of salt

Instructions

Prepare the Mangoes

• Peel and chop the mangoes.
• Blend in a blender until smooth — measure about 1½ cups of mango purée.
• If using canned mango pulp (like Alphonso), make sure it’s unsweetened or reduce condensed milk.

Whip the Cream

• In a chilled bowl, whip 1 cup of heavy cream using a hand or stand mixer until soft peaks form.

Fold Ingredients Together

• Mango purée
• 3/4 cup sweetened condensed milk
• 1 tsp lemon/lime juice (optional)
• Pinch of salt
• Mix until fully combined and smooth. Avoid overmixing to keep the cream airy.

Freeze the Ice Cream

• Pour the mixture into a loaf pan or airtight container.
• Smooth the top, cover with plastic wrap or lid.

Freeze Until Firm

• Freeze for 6–8 hours or overnight until completely set.

Scoop and Enjoy

• Let sit at room temperature for 5 minutes before scooping.
• Serve plain or with chopped mango, toasted coconut, or a drizzle of honey.

Want to Use an Ice Cream Maker

If using an ice cream maker, skip whipping the cream:

1. Mix all ingredients in a bowl until smooth.
2. Chill the mix for 2 hours.
3. Pour into the machine and churn for 20–25 minutes.
4. Freeze to firm up.