We all know those recipes that claim to need two or three ingredients but actually use ten. But this is not a drill: there are exactly three ingredients in this creamy mango ice cream. For best results, be sure to pick out sweet mangoes that aren’t fibrous. You don’t even need an ice cream maker, so anyone (with an electric mixer) can easily make this summer staple!
3-Ingredient Mango Ice Cream
Course: DessertsCuisine: AmericanServings
12
servingsPrep time
10
minutesInactive Time
6
hoursIngredients
2 cups heavy cream
1/3 of a 14 oz can sweetened condensed milk
2 ripe mangoes, puréed* (see notes)
Directions
- Place a bowl full of ice underneath a medium mixing bowl and add heavy cream. Whip until stiff peaks form.
- Add mango purée and condensed milk. Mix on low speed until fully incorporated.
- Cover surface with plastic wrap and freeze for at least six hours, or until firm. Or open sooner if you want soft serve!
Notes
- You can try using a different fruit purée, but be sure to adjust the amount of sweetened condensed milk accordingly.
- Looking for something else to do with mangoes? How about some mango pineapple orange juice?
This recipe was adapted from Handle the Heat’s Ice Cream Without a Machine.
