Dessert
Mango Ice Cream
About this dish
This no-churn mango ice cream captures the sunny sweetness of ripe mangoes in a silky, creamy base. A favorite in Peruvian households during summer, it's incredibly easy to make without an ice cream maker—just blend, freeze, and enjoy a taste of the tropics.
Ingredients
UK and US measurements are both included for every recipe.
mangoes, ripe
fruit600 g
Imperial measurement: 2 large
heavy cream
dairy480 ml
Imperial measurement: 2 cups
sweetened condensed milk
dairy400 g
Imperial measurement: 1 can (14 oz)
vanilla extract
liquid10 ml
Imperial measurement: 2 tsp
lime juice
liquid15 ml
Imperial measurement: 1 tbsp
Method
Prepare Mango Puree
5 minPeel and dice the mangoes, then blend with lime juice until smooth. Set aside.
Whip Cream
5 minIn a large bowl, beat the heavy cream with a stand mixer or hand mixer until stiff peaks form.
Combine Ingredients
3 minIn another bowl, mix the mango puree with condensed milk and vanilla extract. Gently fold this mixture into the whipped cream until no streaks remain.
Freeze
2 minPour the mixture into a loaf pan or airtight container. Smooth the top, cover, and freeze for at least 6 hours or overnight until firm.
Serve
5 minLet the ice cream sit at room temperature for 5 minutes before scooping. Garnish with fresh mango cubes or mint if desired.
Equipment
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Nutrition facts
Tips
- Use champagne mangoes (Ataulfo) for the creamiest texture and sweetest flavor.
- If you prefer a lower-sugar version, substitute lemon juice for lime and reduce condensed milk by a third, though the texture may be firmer.
- Letting the ice cream sit for a few minutes at room temperature makes scooping much easier.
Serving suggestions
- Serve with fresh mango slices, a drizzle of honey, or alongside a warm chocolate brownie for contrast.
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Recipe by
Valeria Paredes
Specialises in Peruvian cuisineValeria makes causa rellena with layers of potato, chicken, and avocado. She is a potato architect.
Describe yourself in three words: Layered, potato-y, avocado love.