Description
No-churn mango ice cream made with mango-flavoured condensed milk and dried mangoes for intense fruity flavour and creamy texture.
Ingredients
Units Scale
- 500 ml full fat fresh cream, chilled
- 395 g mango flavoured condensed milk, chilled
- 100 g dried mangoes, chopped into small pieces
- 2 tbsp lime juice
- 2 tbsp boiling water
Instructions
- In a small bowl, combine lime juice and boiling water. Add the chopped dried mangoes and let them soak for about 15 minutes to rehydrate and absorb the liquid.
- In a stand mixer, whip the chilled cream until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
- Drain the excess liquid from the rehydrated mangoes.
- Gently fold the mango flavoured condensed milk and chopped dried mangoes into the whipped cream. Avoid whisking or blending—just fold gently until combined.
- Pour the mixture into a container, smooth the top, and freeze for at least 6–8 hours or overnight.
- Scoop and serve!