This mango ice cream is super simple and only needs three ingredients: ripe mangoes, cream, and sugar. It’s creamy, fruity, and perfect for hot days!
You’ll be surprised how easy it is to whip this up. Just blend, freeze, and enjoy! Plus, no fancy machines are required—just a good blender and a bit of patience!
Key Ingredients & Substitutions
Mangoes: The star of this recipe! Use ripe, sweet mangoes for the best flavor. If fresh mangoes are hard to find, you can use frozen mango chunks. Just let them thaw a bit before blending.
Heavy Cream: This gives the ice cream its creamy texture. If you’re looking for a lighter option, you can try coconut cream which adds a lovely tropical twist!
Sugar: Granulated sugar works well to sweeten this dessert. If you prefer a healthier substitute, you can use honey or maple syrup. Just remember that these alternatives may change the texture a bit.
How Do I Whip the Cream to the Right Consistency?
Whipping the cream is key to getting that fluffy and airy texture. Here’s how to do it right:
- Start with cold heavy cream; this whips better!
- Use a chilled mixing bowl and whisk or electric mixer for the best results.
- Whisk at medium speed until it starts to thicken. Then, add in the sugar gradually.
- Keep whipping until soft peaks form—this means when you lift the whisk, the peaks hold their shape but still look slightly droopy.
Be careful not to overwhip; it can turn into butter! If it does, you can still use it, but it won’t have the same creamy texture.
Easy 3-Ingredient Mango Ice Cream
Ingredients:
- 3 ripe mangoes (about 2 cups of mango puree)
- 1 cup heavy cream (cold)
- 1/2 cup granulated sugar (adjust to taste)
How Much Time Will You Need?
This delightful mango ice cream will take you about 15 minutes to prepare, plus an additional 4 hours to freeze. In no time, you’ll have a refreshing treat ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Mango Puree:
Start by peeling the mangoes and cutting the flesh away from the pits. Place the mango pieces into a blender and puree until smooth. You should have about 2 cups of luscious mango puree. This will be the base of your ice cream!
2. Whip the Cream:
In a mixing bowl, whisk the cold heavy cream with the granulated sugar. Use a hand mixer or whisk by hand until soft peaks form. This means that when you lift the whisk out of the cream, it should hold its shape but look a bit droopy. Try not to overwhip, or it might turn into butter!
3. Combine Mango and Cream:
Gently fold the mango puree into the whipped cream using a spatula. You want to make sure everything is well combined without deflating the whipped cream too much. This step gives your ice cream its delightful creaminess!
4. Freeze the Mixture:
Pour the combined mixture into a freezer-safe container. Spread it out evenly, cover it with a lid or plastic wrap, and freeze for at least 4 hours, or until it’s firm. You’ll want to give it ample time to set for that perfect scoop!
5. Serve and Enjoy:
When you’re ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Then, scoop it into bowls and enjoy this homemade mango goodness! You can even add some fresh mango chunks or mint leaves on top for garnish if you’d like!
Now sit back, relax, and indulge in your creamy, fruity homemade mango ice cream!
FAQ for Easy 3-Ingredient Mango Ice Cream
Can I Use Frozen Mangoes for This Recipe?
Absolutely! Frozen mangoes work just as well. Just thaw them slightly before blending to create a smooth puree. This is a great option if fresh mangoes aren’t in season!
How to Store Leftover Ice Cream?
Store any leftover mango ice cream in an airtight container in the freezer. It should stay fresh for about 1-2 weeks. To serve, let it sit at room temperature for a few minutes to soften for easier scooping.
Can I Add Other Flavors or Ingredients?
Yes! Feel free to add ingredients like lime juice for a zesty kick, or a splash of coconut milk for an extra tropical flavor. You can also mix in chunks of fresh fruit or nuts for added texture!
Is This Recipe Dairy-Free?
This recipe is not dairy-free due to the heavy cream, but you can substitute coconut cream or a dairy-free whipped topping to make it dairy-free. Adjust the sugar according to your tastes!
