No Churn Tropical Mango Ice Cream Recipe (3 Ingredients)
As the cold season comes to a close and warm air pushes in, we can’t wait to go out and enjoy the sun. But when it becomes too hot outside, you will need a cold beverage or dessert to counter it. Here is a cold delicacy close to my heart and one of my favorites: mango ice cream.
Mangoes are tropical fruits with citrusy and sweet taste. They’re delicious and also packed with healthy benefits such as Vitamins A, C and fiber. Though ripe mangoes may contain a lot of sugar, these sugar are natural and not processed which can be absorbed by the body at much slower pace. But remember, eating them in moderation is always the key.
One of the many fruits that I can be proud of from the Philippines is our very own Manila or Philippine mango. It is the best and the sweetest mango I have ever tasted so far. We may bought some mango varieties from Asian stores in the US but nothing beats the tenderness and aromatic flesh of Manila mangoes. Even the 1995 Guinness World Record listed Philippine mango as the sweetest variety in the world.
Philippine mangoes, like any other mangoes, can be eaten ripe or raw. Ripe mangoes are yellow to orange in color and are very aromatic. The peel can easily be separated from the flesh just by using your hands. It is very sweet and juicy. As much as you love ripe mangoes, raw mangoes have very distinct taste that you can’t ignore. Raw mangoes have green to whitish flesh that are crunchy and sour. It is best eaten with sautéed shrimp paste.
What is the best variety of mango for mango ice cream recipe?
The most common variety of mango found in the US is Tommy Atkins. It has reddish skin with fibrous flesh. Though it is one of the most commonly used mangoes around the world, it has mild taste and firm flesh not suitable for ice cream.
The best variety of mango for mango ice cream recipe, if Philippine mango is beyond your reach, is Ataulfo or honey mangoes. Though not as sweet as Philippine mango, honey mangoes have a sweet, juicy taste. It is bright yellow to orange when ripe.
How to make mango ice cream recipe
This mango ice cream recipe is super easy to do and makes a great dessert for the whole family. It only needs the following ingredients:
- 7-8 pieces ripe Philippine mangoes or Ataulfo/honey mangoes
- 2 quart heavy cream
- 2 can sweetened condensed milk (14 oz)
Slice down each side of the mango seed to get most of the flesh. Scoop them out using a spoon and cut them into cubes.
Depending on your preferred consistency, you may use a potato masher or blender to soften mangoes. If you want a smooth, creamy ice cream, blend the mangoes until you reach a smooth texture. Or if you want a chunky texture, like what I prefer, mash the mangoes in a bowl until soft and juicy.
Pour the heavy cream and condensed milk. Blend the ingredients until thick and creamy.
Transfer to freezer friendly containers. Freeze then serve.
No Churn Mango Ice Cream Recipe
- 7-8 pcs Ripe Philippine or Ataulfo/honey mangoes
- 2 qt Heavy cream
- 2 cans Sweeteened condensed milk
- Slice down each side of the mango seed to get most of the flesh. Scoop them out using a spoon and cut them into cubes.
- Mash or Blend mangoes according to your preferred consistency. Pour in a bowl.
- Add the heavy cream and sweetened condensed milk. Blend the ingredients until thick and creamy.
- Transfer to a freezer-friendly container.
- Freeze then serve.
Before you go, check out my other related posts:
- Easy Homemade Jollibee Peach Mango Pie
- Healthy Freezer to Crockpot Meals with What a Crock!
- Simple and Colorful Homemade Playdough
- 25 Ultimate Smart Kitchen Tools Under $30
Summertime is lots of fun! You get to enjoy the pool, the sun, and the outdoors. What better way to increase the fun by enjoying your very own mango ice cream!
If you tried this recipe and enjoyed it, will you let me know?