Homemade Mango Ice Cream
by Jessie Daye
Equipment
Ingredients
Ice Cream
- 3 large ripe mangoes halved and emptied (1 cup mango puree); I diced up a 4th mango to have bite size pieces in my ice cream
- 1 14-ounce can sweetened condensed milk
- 3 cups heavy whipping cream very cold
- 1 teaspoon vanilla bean paste or extract
- Pinch of sea salt
- ½ cup dark chocolate chia seeds
Other Items
- Alternative Sweetened Condensed Coconut Milk
- Alternative Sweetened Condensed Oat Milk
Method
- Prepare the Mango Shells. Slice the mangoes in half, cutting around the pits.
- Carefully scoop out the flesh, leaving about 1/4-inch around the skin so the shells hold their shape.
- Place the mango shells on a parchment-lined tray and freeze while preparing the filling.
- Make the Mango Ice Cream. Blend the mango chunks until smooth. Set aside (1 or 1 1/2 cups of pure will add enough flavor)
- In a large bowl, whip the heavy cream to stiff peaks.
- Gently fold in mango puree, sweetened condensed milk, vanilla, and salt until fully combined and fluffy. Whip for 30 seconds more until fluffy. You can fold in bite sized mango chunks at this time if you wish.
- Spoon the mixture into the frozen mango shells, mounding slightly.
- Freeze for at least 6 hours or overnight until firm.
- Spoon the chocolate chia seeds over one side of each frozen mango half and serve.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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