Ingredients
- 1 ripe mango (peeled and chopped)
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1 tbsp coconut oil (optional, for smooth chocolate coating)
- 1/2 cup yellow or white chocolate (for coating, optional)
Instructions
Prepare Mango Puree: Peel and chop the mango, then blend it until smooth to make a rich, creamy mango puree.
Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. This will provide the base for the creamy texture of the ice cream.
Combine with Condensed Milk: Add the sweetened condensed milk to the whipped cream and mix gently until fully incorporated.
Mix Mango Puree: Fold in the mango puree with a low-speed mixer until the mixture is smooth and evenly blended.
Freeze: Pour the mango mixture into silicone molds or any freezer-safe container. Insert popsicle sticks, if desired, and freeze for at least 6 hours until fully set.
Chocolate Coating (Optional): For an authentic mango look, melt yellow or white chocolate (adding coconut oil if needed for smoothness). Once the ice creams are frozen, dip each one into the melted chocolate and return to the freezer for 30 minutes.
Serve: Once the coating is set, serve your homemade Propitious Mango Ice Cream and enjoy this delightful treat!
Notes
- If you don’t have an ice cream maker, pour the mixture into a container and freeze, stirring every 30 minutes for about 3 hours to break up ice crystals.
- For a richer taste, replace some of the milk with coconut milk.
- Add mix-ins like chopped mango pieces, toasted coconut, or white chocolate chips for extra texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Tropical, Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: ½ cup
- Calories: 260
- Sugar: 30g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg