Ingredients
- Mangoes (2 large, ripe) – Choose sweet mangoes with low fiber, such as Ataulfo, Alphonso, or Honey mangoes. High-fiber mangoes can create a grainy texture.
- Substitution: If fresh mangoes are unavailable, use canned mango puree or thawed frozen mango chunks blended until smooth.
- Heavy whipping cream (2 cups / 500 ml) – Provides the creamy texture. Higher fat content results in a smoother ice cream.
- Substitution: For a dairy-free version, use full-fat coconut cream, but note that it will add a mild coconut flavor.
- Sweetened condensed milk (14 oz / 397 g) – Acts as a sweetener and prevents ice crystals from forming.
- Substitution: To reduce sweetness, replace part of the condensed milk with an equal amount of evaporated milk or whole milk.
- Salt (¼ teaspoon) – Enhances the overall flavor and balances sweetness.
- Turmeric powder (½ teaspoon, optional) – Used for color without affecting taste.
- Substitution: Use 1/8 teaspoon yellow food coloring or omit it if you prefer a natural pale yellow ice cream.
Instructions
1. Prepare the Mangoes
- Place the mangoes on a chopping board and cut off each side around the pit.
- Hold one mango half and score the flesh into a grid pattern, being careful not to cut through the skin.
- Use a spoon to scoop out the diced mango into a bowl. Repeat with the other mango.
2. Blend into a Puree
- Transfer the mango pieces into a blender. Blend until smooth, without adding water.
- You should have approximately two cups of mango puree. Set aside.
3. Whip the Cream
- Pour cold heavy whipping cream into a large mixing bowl.
- Using an electric beater, whip the cream on medium speed until stiff peaks form (about three minutes).
- The cream should be thick enough that it holds its shape when lifted with a spoon.
4. Combine the Ingredients
- To the whipped cream, add the sweetened condensed milk, mango puree, salt, and turmeric powder (if using).
- Gently beat on low speed until just combined. Avoid overmixing, as this can deflate the air in the whipped cream.
5. Transfer to a Container
- Pour the ice cream mixture into a loaf pan or freezer-safe container.
- Smooth out the surface with a spatula.
- Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
6. Freeze
- Place the container in the freezer for at least seven hours or overnight until fully set.
- The longer it freezes, the firmer the texture will be.
7. Serve and Enjoy
- Before serving, let the ice cream sit at room temperature for 10-15 minutes to soften slightly.
- Use an ice cream scoop to serve in bowls or cones.
Notes
- Choosing the right mangoes – The best mangoes should be ripe, soft, and fragrant. Avoid unripe or overly fibrous mangoes.
- Preventing ice crystals –
- Ensure the whipped cream reaches stiff peaks before adding other ingredients.
- Always press plastic wrap against the surface before freezing.
- Adding two to three tablespoons of milk powder can improve texture and reduce ice crystal formation.
- Making a dairy-free version – Use coconut cream and condensed coconut milk for a plant-based alternative.
- Softening the ice cream – If the ice cream is too firm, add one tablespoon of honey or vodka before freezing to keep it scoopable.
- Alternative mixing method – If you do not have an electric beater, you can whip the cream by hand, but it will take longer. A stand mixer with a whisk attachment also works well.
- Prep Time: 10 minutes