This Mango Ice cream combines just 3 ingredients together to bring together creamy delicious flavors.

Prep Time: 10 minutes
Freezing Time: 8 hours
Total Time: 10 minutes


2 Cup Mango Puree
600 ml Whipping Cream/ Heavy Cream
397 g Condensed Milk { 1 Can }


Combine Condensed Milk and Whipping Cream in a bowl of a stand mixer. Whip them together until a stiff peak is achieved.
Fold in the mango puree gently with silicone spatula until well combined.
Transfer the prepared Mango Ice cream to a Bread Loaf Pan or a freezer safe bowl. Smoothen the top with the back of the spoon. Place a small sheet of parchment paper on the top of the ice cream, Cover with cling film and freeze.
For soft scoops, pull them out in 2-2.5 hours and serve them right away.. For perfect rolled scoops, freeze them for 6 hours+.
Serve the 3 Ingredients homemade Mango Ice cream in cones or in cups – whatever fancies you.


Remember, not to over whip the cream/ condensed milk mixture. They tend to fall apart and affects the texture of the ice cream.
You can also make this ice cream by mixing mango puree and condensed milk together and then fold it along with the whipped cream.

Nutrition:Serving: 139g | Calories: 417kcal | Carbohydrates: 53.8g | Protein: 7g | Fat: 21g | Cholesterol: 77mg | Sodium: 100mg | Potassium: 463mg | Fiber: 1.7g | Sugar: 51.4g