Serves 10
360 min
Easy 3-Ingredient Tropical Mango Ice Cream
Recipe GLPRdf7bc782e4693c
A creamy, dreamy tropical ice cream made with just three simple ingredients—heavy cream, sweetened condensed milk, and fresh mango puree. No eggs, no churn required. This luscious dessert delivers bright, fruity mango flavor in every spoonful, making it perfect for hot days and Caribbean-inspired celebrations.
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Ingredients
2 cups (480 ml) cold heavy whipping cream
1 cup (240 ml) sweetened condensed milk
1 3/4 cups (420 ml) mango puree, divided
Directions
Pour the cold heavy whipping cream into a large mixing bowl. Using an electric mixer or whisk, beat the cream on medium-high speed for 2–3 minutes until soft peaks form—the cream should be fluffy but still hold a slight droop.
In a separate bowl, stir together the sweetened condensed milk and 1 1/2 cups (360 ml) of the mango puree until well combined.
Gently fold the mango-milk mixture into the whipped cream using a rubber spatula. Work in two additions if needed, folding carefully to keep the mixture light and airy. Do not overmix.
Swirl in the remaining 1/4 cup (60 ml) of mango puree with a few gentle strokes to create a ripple effect throughout the ice cream.
Transfer the mixture to a freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until firm.
Scoop and serve directly from the freezer. For easier scooping, let the ice cream sit at room temperature for 2–3 minutes before serving. Store in the freezer for up to 2 weeks.
