Instructions
Step 1: Prepare the Mango
Peel and dice the mangoes. Blend until completely smooth. You should have about 1½ to 2 cups of mango puree. Set aside. (You can strain the puree for ultra-smooth texture, but it’s optional.)
Step 2: Whip the Cream
In a chilled bowl, beat the cold heavy cream with a mixer until it forms soft peaks. Don’t overwhip—you want it airy and smooth, not stiff.
Step 3: Fold in the Flavor
In a separate bowl, combine mango puree, sweetened condensed milk, vanilla, and a pinch of salt. Gently fold the mango mixture into the whipped cream using a spatula. Fold just until combined—keep the air in!
Want texture? Fold in mango chunks, toasted coconut, or crushed pistachios at this point. Pour the mixture into a freezer-safe container (a loaf pan works great). Cover tightly with plastic wrap or a lid. Freeze for 6 hours or overnight, until firm.
Step 5: Scoop & Serve
Let the ice cream sit at room temp for 5–10 minutes for easier scooping. Serve in cones, bowls, or alongside coconut cake or sticky rice for a tropical twist.
Want the viral look? Drizzle with mango purée, decorate with dried mango bits, or top with whipped cream and mint.
Variations to Try
Mango Coconut: Replace half the cream with full-fat coconut cream.
Spicy Mango: Add a pinch of chili powder or Tajín for a sweet & spicy surprise.
Creamier Texture: Add 1–2 tablespoons of Greek yogurt or cream cheese to the mango mix.
Vegan Version: Use coconut cream and sweetened condensed coconut milk.
Why You’ll Love It
No churn, no ice cream machine
Made with real mango
Creamy, scoopable texture
Just 5 ingredients or less
Refreshing, tropical, and instantly addicting
Save It, Share It, Freeze It!
Pin it for mango season
Impress your friends at your next BBQ
Share your version on socials—this recipe is made to go viral!
Instructions
Step 1: Prepare the Mango
Peel and dice the mangoes. Blend until completely smooth. You should have about 1½ to 2 cups of mango puree. Set aside. (You can strain the puree for ultra-smooth texture, but it’s optional.)
Step 2: Whip the Cream
In a chilled bowl, beat the cold heavy cream with a mixer until it forms soft peaks. Don’t overwhip—you want it airy and smooth, not stiff.
Step 3: Fold in the Flavor
In a separate bowl, combine mango puree, sweetened condensed milk, vanilla, and a pinch of salt. Gently fold the mango mixture into the whipped cream using a spatula. Fold just until combined—keep the air in!
Want texture? Fold in mango chunks, toasted coconut, or crushed pistachios at this point. Pour the mixture into a freezer-safe container (a loaf pan works great). Cover tightly with plastic wrap or a lid. Freeze for 6 hours or overnight, until firm.
Step 5: Scoop & Serve
Let the ice cream sit at room temp for 5–10 minutes for easier scooping. Serve in cones, bowls, or alongside coconut cake or sticky rice for a tropical twist.
Want the viral look? Drizzle with mango purée, decorate with dried mango bits, or top with whipped cream and mint.
Variations to Try
Mango Coconut: Replace half the cream with full-fat coconut cream.
Spicy Mango: Add a pinch of chili powder or Tajín for a sweet & spicy surprise.
Creamier Texture: Add 1–2 tablespoons of Greek yogurt or cream cheese to the mango mix.
Vegan Version: Use coconut cream and sweetened condensed coconut milk.
Why You’ll Love It
No churn, no ice cream machine
Made with real mango
Creamy, scoopable texture
Just 5 ingredients or less
Refreshing, tropical, and instantly addicting
Save It, Share It, Freeze It!
Pin it for mango season
Impress your friends at your next BBQ
Share your version on socials—this recipe is made to go viral!
