| Recipe Highlights |
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| Creamy, delicious homemade mango ice cream made with fresh mango puree. Perfect summer dessert that requires no eggs and no ice cream maker! |
| Ingredients | Cooking Time : 15 Mins + Freezing Time |
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Main Ingredients: Ripe mangoes - 2 large (about 2 cups puree) Heavy cream - 2 cups (cold) Sweetened condensed milk - 1 can (14 oz) Whole milk - 1/2 cup Vanilla extract - 1 tsp Lemon juice - 1 tbsp (optional) |
Optional Add-ins: Chopped mango pieces - 1/2 cup Pistachios - 2 tbsp (chopped) Cardamom powder - 1/4 tsp |
| Method | |
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| Step 1: Prepare Mango Puree Peel and chop the mangoes. Blend into smooth puree. Add lemon juice if using to prevent browning. |
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| Step 2: Whip the Cream In a large bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip. |
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| Step 3: Mix Ingredients In another bowl, mix condensed milk, whole milk, vanilla extract, and cardamom powder if using. Fold in the mango puree gently. |
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| Step 4: Combine with Cream Gently fold the mango mixture into the whipped cream until well combined. Add chopped mango pieces if using. |
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| Step 5: Freeze Transfer to an airtight container, cover with parchment paper, and freeze for 6 hours or overnight. |
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| Step 6: Serve Scoop and serve chilled. Garnish with chopped pistachios or mango slices if desired. |
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Creamy Homemade Mango Ice Cream is now ready to serve!
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