This no-churn mango ice cream recipe is super easy and delicious. With just 3 ingredients, it is soft and creamy with an intense mango flavour. You can use the same ice cream base to make different flavours.
Peel and chop the mangoes. Puree two mangoes to a thick pulp and cut one into very small pieces.
In a mixing bowl combine together condensed milk and mango pulp until well mixed (you can use a blender too). Once combined add the chopped mango pieces (and any other additional flavour you may want, like cardamom powder or vanilla extract).
Beat the whipping cream until fluffy and stiff. Fold in lightly the condensed milk and mango mixture, until well combined. That’s it!
Pour into a freezer container. Put a sheet of cling wrap on top, cover, and freeze for at least 8-10 hours.
To serve, take the ice cream out of the freezer 5 mins before serving. Open, remove the cling wrap, scoop and serve!
Choose the juiciest and most ripe mangoes for the recipe.
To give it an Indian touch, add 1 tsp of green cardamom powder, a pinch of saffron, and/or a few chopped pistachios.