Mango Ice Cream

Name: Mango Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 1-1/2 quarts
Ingredients: 2 cups chopped peeled mango; 1 can (14 ounces) sweetened condensed milk; 2 cups heavy whipping cream; 1/4 teaspoon vanilla extract

Total Time Prep: 10 min. + freezing

Yield 1-1/2 quarts

Test Kitchen Approved

This no-churn mango ice cream checks all the boxes for a light and fruity warm-weather treat. It combines only four ingredients but makes enough for a whole gathering.

Ingredients

2 cups chopped peeled mango
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream
1/4 teaspoon vanilla extract

Directions

In a blender, puree mango, condensed milk and vanilla until smooth.
In a large bowl, beat cream until stiff peaks form, 2-3 minutes.
Working in batches, gently fold mango mixture into whipped cream until combined.
Transfer ice cream to two 8x4-in. loaf pans. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 296 calories, 18g fat (12g saturated fat), 60mg cholesterol, 68mg sodium, 29g carbohydrate (29g sugars, 0 fiber), 5g protein.

This mango ice cream checks all the boxes for a light and fruity summer treat. With only four ingredients, it makes enough for the whole family. —Julie Andrews, Rockford, Michigan

Recipe Creator