Smooth, sweet and creamy - it's hard to believe that this ice cream has only 3 ingredients. Even better, you don't even need an ice cream maker! You can use fresh, frozen or tinned mango (see notes). This is a wonderfully refreshing and incredibly easy recipe to whip up at home and store in the freezer for sunny days.
Time to make : 15 minutes (+ chill time)
Serves : 6
3 - 4 ripe mangoes (~600g)
1 x 397g can of sweetened condensed milk
500ml double cream
If using fresh mango, cut your mango up (see my step-by-step video guide on how to here) and scoop out the flesh. For tinned or frozen variations, see notes* below. Blitz in a nutribullet or blender until you create a smooth puree.
In a clean bowl, use an electric mixer to whisk the double cream into stiff peaks (being careful not to over whisk). Set to one side.
In another bowl, use the electric mixer (no need to wash) to whisk the mango puree and condensed milk together until combined.
Tip the whipped double cream into the condensed milk and mango bowl and mix through with the electric mixer on the lowest speed setting until combined.
Pour your ice cream mix into a loaf tin (or similar container) and freeze for at least 2 hours.
(per serve ~ 3 scoops)
5g protein, 41g carbs, 34g fat
Good to know:
Store in the freezer for up to 3 months.
You can use frozen mango too. Just weigh out 600g and remove from the freezer for about 1 hour before blending to allow it to defrost.
You can use tinned mango too. Drain any extra liquid thoroughly from the tinned mango before blitzing (otherwise our puree will be too watery).
You can add in a few tbsps of honey or maple syrup to the mango puree if you like it sweeter.