Crafted without the need for an ice cream maker, this delightful homemade Mango Ice Cream requires just three simple ingredients: mangoes, condensed milk, and cream. The result is a velvety and luscious ice cream that can be scooped and enjoyed, rivaling the store-bought tubs. However, this is an ice cream that money can’t buy, as the store-bought varieties can never truly replicate the authentic flavor of real mango that shines through when lovingly made from scratch at home!
Homemade Mango Ice Cream
You won’t believe it until you try it, but this homemade Mango Ice Cream is unbelievably creamy, and the best part is, it’s made without the need for an ice cream machine!
As someone who has had their fair share of disappointment with traditional ice cream recipes that turn into either frozen blocks or puddles when taken out of the freezer, I understand the struggle. But fear not, because this recipe will change your ice cream game forever!
The secret lies in just two simple ingredients: condensed milk and cream. The whipped cream aerates the mixture, while the condensed milk keeps it wonderfully creamy, mimicking the texture of store-bought ice cream. Though I can’t explain the science behind it, I assure you that it works like magic!
The process is surprisingly easy – whip the cream, gently fold in the condensed milk, add a hint of vanilla, freeze, and voila! After 12 hours, you’ll be amazed at the store-bought appearance and creamy texture of your homemade creation.
Feel free to get creative with add-ins like chocolate chips, coffee, spices, or rum and raisin. For this version, I went with the delightful addition of mangoes. However, adding fruit purees directly to the mixture can lead to tiny icy bits in the ice cream. To overcome this, I simmered the mango puree on the stove to intensify the flavor and avoid any icy texture.
After several batches and plenty of taste testers (who were more than happy to indulge in the experiments), I finally achieved the perfect homemade Mango Ice Cream, and I couldn’t be happier to share this delightful recipe with you! So give it a try and indulge in the creamy goodness of this homemade treat.
And how does it compare to store bought tubs of ice cream?
Let me tell you the most amazing thing about this mango ice cream – it’s a flavor experience you won’t find in store-bought varieties. This ice cream is bursting with the real, authentic taste of mango, without a hint of artificial flavoring. It’s truly a dream come true for mango enthusiasts, offering an unparalleled mango delight!
But the goodness doesn’t stop there. The texture of this ice cream surpasses that of traditional churned or store-bought ice creams. As you can see in the photo above, the ice cream is incredibly creamy, leading to thick, luscious drips. In contrast, traditional ice cream would have thinner drips.
What makes it even more impressive is how easily scoopable it is. After freezing for around 12 to 18 hours, just a few minutes out of the freezer renders the ice cream ready for effortless scooping, as demonstrated in the video. Even after 24 hours of freezing, it maintains scoopable consistency, softening within a few minutes on the counter without melting into a puddle. This sets it apart from no-churn ice cream recipes made without condensed milk.
I can’t wait to hear your thoughts if you decide to give it a try! Trust me; you’ll be blown away by the deliciousness of this homemade mango ice cream. It’s a must-try for all mango lovers out there!
