Description
This ultra-creamy 3 Ingredient Mango Ice Cream (No Churn!) is made with ripe mango, cream, and a simple sweetener. No machine required. Just blend, fold, and freeze for a scoopable tropical dessert.
Ingredients
2 cups ripe mango chunks (360 g)
1 cup heavy cream or full-fat coconut cream (240 ml or 240 g)
1/2 cup sweetened condensed milk or maple syrup (120 ml or 160 g)
Instructions
1. Blend mango until completely smooth.
2. Whip heavy cream to soft peaks or stir coconut cream until thick and creamy.
3. Gently fold mango purée and sweetener into the cream.
4. Transfer to a loaf pan and smooth the top.
5. Cover and freeze for 4 to 6 hours until firm but scoopable.
6. Rest at room temperature for 5 minutes before scooping.
Notes
Use very ripe mango for the best natural sweetness and color.
For dairy-free, use chilled full-fat coconut cream only.
If frozen solid overnight, let soften briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No Churn
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 25 g
- Sodium: 10 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg