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–+ servings
A picture of three scoops of mango ice cream with condensed milk in a coconut bowl.

Mango ice cream with condensed milk

A great summer option, this very easy mango ice cream is no-churn and uses only four ingredients. Comes together quickly and is full of mango flavor and very creamy.
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Prep Time 30 minutes
Inactive time 4 hours
Total Time 4 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: Caribbean
Calories: 244
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups mango puree about three-four large mangoes, chilled
  • 2 cups heavy whipping cream chilled
  • 1 cup of condensed milk chilled
  • 1 1/2 teaspoons of vanilla extract

Method
 

  1. Remove flesh from mango and puree in a blender. Most be a thick puree.
  2. In a medium bowl (or using your stand mixer), whip the heavy cream until stiff peaks form. About seven minutes.
  3. Add condensed milk in and combine.
  4. Add mango puree and mix in with a spatula along with the extract.
  5. Once mixed, add to air tighter container (or see notes for using a loaf pan) and leave in the freezer overnight.
  6. Notes

Nutrition

Calories: 244kcal

Notes

Use a bread pan to store the ice cream instead of an ice cream container. If you don't have a freezer container, a bread pan works well. Wrap it with plastic wrap and make sure that the wrap is touching the ice cream. Try to avoid touching with your warm fingers.

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