Yearning a fab, tropical treat this summer season? This 3-ingredient mango ice cream is tremendously easy to make, deliciously creamy, and doesn’t require an ice cream maker!
Ingredients:
2 large ripe mangoes (or 2 cups mango pulp)
1 cup condensed milk
2 cups chilled heavy cream (or whipping cream)
Commands:
Put together the Mangoes:
Peel and chop the ripe mangoes, then combo them right into a easy puree. You’ll want about 2 cups of puree. If the use of canned pulp (like Alphonso), make sure it’s thick and unsweetened.
Whip the Cream:
In a huge mixing bowl, whip the chilled heavy cream the use of a hand mixer or stand mixer until tender peaks shape. This step offers the ice cream its creamy and airy texture.
Combine the elements:
Lightly fold the mango puree and condensed milk into the whipped cream. Blend till the whole lot is properly combined, however don’t overmix otherwise you’ll deflate the cream.
Freeze:
Pour the aggregate right into a freezer-secure box. Smooth the top, cover it with dangle wrap or a lid, and freeze for as a minimum 6–8 hours or in a single day until firm.
Serving Tip:
Scoop and function is, or top with chopped pistachios, mint leaves, or a drizzle of honey for an additional contact.
This no-cook dinner mango ice cream is creamy, fruity, and naturally sweet—ideal for warm days while you want some thing short, fuss-unfastened, and made with love!
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