This fresh, creamy, and absolutely delicious mango ice cream is the easiest summer dessert that will leave you relaxed and refreshed with every single bite! Made with only three ingredients in under thirty minutes with NO COOKING, NO BAKING, AND NO EQUIPMENT, this dessert will become your new favorite for those hot, sunny days.
It’s MANGO SEASON (also known as summer, but who cares), which means it’s time to eat as many mangoes as possible in every shape, size, and form. And today, I’m bringing you one of my favorite ways to eat ice cream, a delicious, creamy, refreshing mango ice cream that’s jam-packed with mangoes!
Before we get into the ice cream, have you tried the Mango Mousse Milk Cake yet?
And because I know none of you want to turn the oven on or spend any time in the kitchen when it’s 40 degrees outside, this ice cream takes less than thirty minutes and requires no cooking or baking.
It’s really the simplest dessert you can make and uses only three ingredients – whipping cream, condensed milk, and mangoes (duh). To make sure that the mango flavor shines through, we use mangoes in three different ways in this ice cream – mix fresh pulp into the ice cream, add mango chunks, and top with a ripple of mango pulp. Trust me; this is the mango-est ice cream you’ll ever eat.
Here’s how to make it.
- Whip the whipping cream/heavy cream/double cream (whatever it is called in your country) until it’s almost fully whipped (almost because you will whip it further with the other ingredients).
- Add the condensed milk and fresh mango pulp and whip until fully combined and the cream is fully whipped and stable. Fold the mango chunks into the finished ice cream.
- Transfer it to your desired bowl, then add a few dollops of the remaining mango pulp on top and swirl it using a spatula or butter knife. Freeze overnight until fully set.
And that’s literally it! You can serve it as it is or top it with coconut, almonds, pistachios, or anything else you desire. Isn’t this the easiest summer dessert? Let’s make it!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
3-Ingredient, No-Churn Mango Ice Cream
Equipment
- Electric or stand mixer with whisk attachment
- Blender
Ingredients
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 120 gs fresh mango pulp (blended mango)
- 50 gs mango chunks
- 20 gs extra mango pulp (for topping)
Instructions
- In a large bowl, whip the cream until it's almost fully whipped (stiff peaks). Don't overmix at this step.200 ml liquid whipping cream/heavy cream
- Add the condensed milk and fresh mango pulp and whip until fully combined and the cream is fully whipped and stable. Fold the mango chunks in the ice cream using a silicone spatula.120 gs fresh mango pulp (blended mango), 50 gs mango chunks, 160 ml condensed milk
- Transfer the prepared ice cream to a bowl, then top with a few dollops of the remaining mango puree and swirl it using a spatula or knife. Free the ice cream for at least 8 hours, or overnight.20 gs extra mango pulp (for topping)
- Serve as it is or with your favorite toppings.
Notes
Told you it was easy!
If you give this recipe a try, don’t forget to let me know how you liked it in the comments! And, of course, share it with me on Instagram.
And if you like simple recipes like this one, check out the Parle-G Ice Cream Sandwiches!
Until next time!
