Easy Fresh Mango Ice-cream-No churn, Three ingredients

Easy Mango Ice-cream made without an ice cream maker, all you need are mangoes, condensed milk and cream to make this Mango Ice Cream. It is creamy and scoop able, just like the ice cream you buy from shops. Only difference is you cannot buy the favour of fresh mango in the shops. Also you know what you or your child is eating: you have control over the sweet (reduced amount of condensed milk doesn’t make too much difference)

Easy Fresh Mango Ice-cream-No churn, Three ingredients

Print Recipe

Servings	Prep Time
4-5 people	15 minutes

Passive Time

4-5 hours

Servings Prep Time 4-5 people 15 minutes

Passive Time 4-5 hours

Easy Fresh Mango Ice-cream-No churn, Three ingredients Print Recipe Servings Prep Time 4-5 people 15 minutes Passive Time 4-5 hours Servings Prep Time 4-5 people 15 minutes Passive Time 4-5 hours

Ingredients

• 2 large mangoes, ripe and juicy to make 2 cups puree
• 250g condensed milk (1/2 can almost)
• 280 ml l thickened cream / heavy cream / whipping cream, cold
• ⅛ tsp yellow liquid food colouring (optional)
• Mango shell and ice lolly cases to set the ice cream

Servings: people

Instructions

1. Cut the mangoes in way to save the shell like in the picture

   
2. Take out the pulp

   
3. blend it with a blender
4. whip the cream

   
5. add condense milk to it

   
6. add the mango pulp

   
7. put some in the ice-lolly tray to make Ice-cream lolly for kids or older kids

   
8. place some on the mango shell

   
9. freeze them for 4-5 or until farm yet scoop able

   

Recipe Notes

Just a caution: I had two batches. One I had after 4/5 hours and for the next two days (the lolly shaped ones) they were creamy and soft and lovely

But another batch (the mango shell one) I had after a week-last night. It was still very creamy but I could also sense a bit of iciness. So maybe it needs to be consumed within few days to retain the creaminess