Homemade Mango Ice Cream

Homemade Mango Ice Cream
Serves: 6 servings
  • 2 large mangos
  • 14 oz sweetened condensed milk (1 can)
  • 2 cups heavy cream / whipping cream, cold
  • ⅛ tsp yellow liquid food coloring (optional)
  1. Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2¼ cups of diced mango).
  2. Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
  3. Cool puree.
  5. Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
  6. Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
  7. Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
  8. Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
  9. Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
  10. Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
  11. Freeze for 12+ hours.
  12. Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
  13. If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.


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