Dessert
Helado de Mango: Creamy Mango Ice Cream
Original name: Helado de Mango (Mango Ice Cream)
About this dish
Helado de mango is a beloved tropical treat in Cuba, where ripe mangoes are sweetened and frozen into a refreshing dessert. Unlike custard-based ice creams, this version skips eggs for a pure fruit flavor that lets the mango shine.
Ingredients
UK and US measurements are both included for every recipe.
3 ripe mangoes (about 2 cups cubed)
fruit600 g
Imperial measurement: 1.3 lb
Heavy cream
dairy240 ml
Imperial measurement: 1 cup
Sweetened condensed milk
dairy1 can (397 g)
Imperial measurement: 14 oz
Fresh lime juice
fruit15 ml
Imperial measurement: 1 tbsp
Vanilla extract
seasoning5 ml
Imperial measurement: 1 tsp
Pinch of salt
seasoning1 g
Imperial measurement: 1/4 tsp
Method
Prepare the mango
PT5MPeel and cube the mangoes, discarding the pits. You should have about 2 cups (340 g) of mango flesh.
Blend the base
PT1MIn a blender, combine the mango cubes, heavy cream, sweetened condensed milk, lime juice, vanilla extract (if using), and salt. Blend until completely smooth, about 1 minute.
Taste and adjust
PT1MTaste the mixture. If your mangoes are very sweet, you may not need extra sugar; if they are tart, add a tablespoon of sugar or more condensed milk to taste. Blend again briefly.
Freeze the mixture
PT6HPour the mixture into a loaf pan or a shallow freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
Serve
PT10MLet the ice cream sit at room temperature for 5–10 minutes to soften slightly before scooping. Scoop into bowls or cones and serve immediately.
Equipment
- Blender
- Loaf pan or shallow freezer-safe container
- Plastic wrap or lid
- Ice cream scoop
Nutrition facts
Tips
- For the creamiest texture, use ripe, fragrant mangoes such as Ataulfo or Champagne varieties. Avoid fibrous mangoes for a smoother ice cream.
- If you prefer a softer, scoopable ice cream, stir the mixture once after 2 hours of freezing to break up ice crystals.
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use a dairy-free condensed milk alternative.
- Serve in chilled bowls to keep the ice cream from melting too quickly.
Serving suggestions
- Serve as a refreshing dessert after a hearty meal, or enjoy it as a cooling treat on a hot day. Top with fresh mango cubes, a drizzle of honey, or a sprinkle of toasted coconut flakes.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.