Mango Icecream

Mango Icecream


  • 2 large (ripe) mangoes
  • 395g sweetened condensed milk
  • 2 cups thickened cream suitable for whipping (as this is the base for ice cream the better the cream the better the end result).


Step 1

Dice the flesh of the mango and puree

Step 2

Pour puree into a non stick pan and gently heat whilst stirring (10 mins). Expect the purée to reduce by about half (1cup). Set aside to cool.

Step 3

Once cooled combine the purée and condensed milk, and whisk.

Step 4

In a seperate bowl beat the cream until stiff peaks form.

Step 5

Gently fold the purée into the cream keeping air in the mixture.

Step 6

Put into your final container for freezing. Ideally this will have a lid or otherwise gently lay baking paper over the top of the mixture. Freeze for 12 hours.

Step 7

Once frozen let the icecream melt slightly so it is easy to scoop and enjoy.

Did you know?

Mangoes are a low calorie fruit, and a great natural source of vitamins and calcium.