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–+ servings
Tropical Mango Ice Cream

Creamy Tropical Mango Ice Cream You'll Love to Make at Home

Indulge in homemade Tropical Mango Ice Cream with ripe mangoes, heavy cream, and sugar for a refreshing dessert.
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Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream
  • 600 g Mango Ensure they are ripe for the best flavor.
  • 400 ml Heavy Cream Substitute with coconut cream for a dairy-free version.
  • 2-4 tablespoons Sugar Adjust based on mango ripeness.

Equipment

  • blender
  • Mixing Bowl
  • Electric mixer
  • air-tight container

Method
 

Step-By-Step Instructions
  1. Begin by peeling and dicing the mangoes. Place the diced mango into a blender and purée until smooth.
  2. In a separate chilled bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
  3. Gently fold the mango purée into the whipped cream, making sure to preserve the airiness.
  4. Gradually add sugar to the mixture, mixing until fully incorporated and adjusting sweetness to your preference.
  5. Pour the mixture into an airtight container and freeze for 5-6 hours until firm.
  6. Once frozen, scoop into bowls or cones and serve with a drizzle of fresh fruit or toasted coconut on top.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 50mgPotassium: 300mgFiber: 1gSugar: 24gVitamin A: 1000IUVitamin C: 40mgCalcium: 40mgIron: 0.3mg

Notes

Store any leftovers in an airtight container for up to 3 days in the fridge, and up to 1 week in the freezer.

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