Mango Ice Cream

 Mango Ice Cream is very easy to make with just three ingredients and does not require any sauce or ice maker! With a rich, silky, and intense mango flavor, this is the best treat of the year!

I'm posting a lot of new ice cream on my other blog, Onion Rings and Things, so I thought I'd have some fun here on Kawaling Pinoy.

You guys, I hate to make long statements but I have to say, this unripe mango ice cream is one of the richest, silkest and most intense mango flavored ice cream you will ever taste! In my opinion, it beats any of the commercial brands that you can buy from there.

Unlike a long list of store-bought chemicals and supplements, this home version has only four ingredients. You can smell the sweet aroma of fresh mango whenever you take a spoon!

Extremely delicious and easy to make funny, this mango ice cream will be your next favorite summer addiction. It only takes five minutes to prepare and does not require any whipping cream or ice cream maker. Really, the only difficult part of making your own ice cream at home is waiting for the delicious concoction to freeze!

Helpful tips

To make sure the mixture sticks well, make sure the ingredients are very cold. Refrigerate condensed milk with heavy cream. I like to keep batters and mixing bowls in the freezer for about 30 minutes before using.

Use Manila Mango, which is arguably the best mango in the world! They are sweet, fragrant and low in fiber. If you can't find them in the US, the nearest crop is Ataulfo ​​Mango.

The color of the food is more aesthetic than the taste but although optional, a few drops really make the ice cream more appetizing.

When you transfer the mixture from the freezer to the protected container, lightly press the plastic film on the surface of the mixture to prevent crystallization.

How to serve and store

• For best results, freeze and serve this homemade mango ice cream. Enjoy a year-round refreshing tropical treat in a cup or on a cone.
• Do not leave ice cream out of the freezer too long as freezing partially melted ice cream can lead to crystallization. Place the ice cream in the back of the freezer where it is cooler and the temperature is most stable.
• Cover the freezer tightly to prevent other odors from crystallizing and absorbing.