This is my third ice cream recipe post, and one of my personal favorites so far. Mentally drooling as I write this and am three-quarter way close to inching myself to the door of the fridge to raid for some as a supper treat. This is made WITHOUT an ice cream machine.

Mango Tango Ice Cream

Mango Tango Ice Cream

The thing is, mango and cream go so exceedingly well together like “shoo-bop sha wadda wadda yippity boom de boom” and that alone, makes this recipe a must-try. The natural sweet goodness of ripe honey mangoes with cream promises to convert and is very achievable (20mins prep), also given that we’re in the midst of mango season. The kids are tossing their Oreos for this, and so are we.

Make it here:

What you need:
2 cups of heavy cream or fresh cream for whipping
1 cup of condensed milk
500 grams of mango puree

1. Put the mango flesh and condensed milk in the food processor and blend. Set aside.

2. In a clean whisking bowl, beat heavy cream until firm peak. Fold 1/2 of the cream to the mango puree. Do the same for the other half. Fold until well combined.

3. Transfer out to a desired container and chill in the freezer until the ice cream is set.

Recipe source:

Check out other ice cream recipes here: Oreo & Coffee