Mango Ice Cream
This no-cook, no-egg Mango Ice Cream is rich, creamy, and irresistibly tropical. Made with just 5 ingredients, it’s the perfect summer dessert to beat the heat.
Equipment
- Ice cream maker
- Hand blender or whisk
- Mixing bowl
- Spatula
- Freezer-safe container
Ingredients
Ice Cream Base Ingredients
- 1 1/2 cups Mango pulp Canned Alphonso or fresh purée
- 1 cup Heavy cream
- 1/2 cup Whole milk
- 1/2 cup Cane sugar Organic preferred
- 1 pinch Salt
Instructions
- Blend the milk, sugar, and salt until the sugar is fully dissolved using a hand blender or whisk.
- Stir in the heavy cream and mango pulp. Do not overmix to retain airiness.
- Optional but recommended: Chill the mixture in the refrigerator for 1–2 hours for best churning results.
- Pour the mixture into a pre-chilled ice cream maker and churn for 25 minutes or until it reaches soft-serve consistency.
- Transfer the ice cream to a freezer-safe container. Cover and freeze for 5–6 hours until firm.
Notes
For dairy-free, use full-fat coconut milk and coconut cream. Add-ins like lime zest, cardamom, or vanilla can enhance flavor. Always freeze tightly covered to avoid ice crystals.
Nutrition Facts (per 0.5 cup serving):
- Calories: 199
- Carbohydrates: 24g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 34mg
- Sodium: 29mg
- Potassium: 52mg
- Fiber: 0.3g
- Sugar: 23g
- Vitamin A: 1528 IU
- Vitamin C: 6mg
- Calcium: 43mg
- Iron: 6mg