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Homemade Tropical Mango Ice Cream No-Churn
Prep Time
10
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
10
minutes
minutes
Servings
4
servings
Calories
250
Enjoy a refreshing, creamy mango ice cream made effortlessly at home without an ice cream maker.
Ingredients
Fruits
600
g
ripe mango, peeled, diced and puréed
200
ml
double cream or whipping cream
50
g
caster sugar
(to taste)
Instructions
Peel, dice, and purée the mango, then taste and add sugar if needed.
Whip the cream until soft peaks form.
Gently fold the mango purée into the whipped cream until smooth.
Transfer to a freezer-safe container, cover, and freeze for 5-6 hours, stirring every 1-2 hours initially.
Allow to soften for 5 minutes before scooping and serving.
Notes
For best texture, stir the ice cream during freezing to prevent large ice crystals.
Calories:
250
kcal
Cost:
$15
Course:
Dessert
Cuisine:
Tropical
Keyword:
Mango