Mango Ice Cream Without Ice Cream Maker

Ingredients

• 2 unités Ripe mango (Peeled, flesh cut into dice (1/3) and the rest reduced to purée)
• 1 boîte (≈ 397 g) Sweetened condensed milk (Nestlé) (Use the whole can)
• 300 ml Double cream (30 % FAT) (Whip to stiff peaks)
• 1 cuillère à soupe Fresh lemon juice (Optional, adds brightness and balances the sugar)

Instructions

1. Prepare the mangoes

   Peel the mangoes, cut 1/3 of the flesh into small dice and set aside. Reduce the rest to purée using a blender.

   Time: PT10M

2. Mix the condensed milk and purée

   In a bowl, combine the sweetened condensed milk, mango purée and lemon juice (if used). Stir until a homogeneous mixture is obtained.

   Time: PT5M

3. Whip the cream to stiff peaks

   Pour the very cold double cream into a large bowl and whisk at medium then high speed until firm peaks form.

   Time: PT5M

4. Fold the sweet mixture into the whipped cream

   Add the sweetened condensed milk mixture to the whipped cream in three additions, gently folding with a spatula each time to avoid deflating the cream.

   Time: PT5M

5. Add the mango dice

   Fold in the reserved mango dice, distributing them evenly throughout the mixture.

   Time: PT2M

6. Transfer to the freezing container

   Pour the preparation into an airtight container, smooth the surface with the spatula and close the lid.

   Time: PT2M

7. Freezing and scraping the crystals

   Place the container in the freezer. Every 2‑3 hours, remove the ice cream, scrape it with a fork to break the crystals, then return to the freezer. Repeat until a creamy texture is achieved (about 6‑8 hours).

   Time: PT0M

8. Serve

   Remove the ice cream from the freezer 10 minutes before serving, form scoops with an ice‑cream scoop and enjoy.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ripe mango: Canned tropical fruits (drained), Passion fruit purée
• Instead of Sweetened condensed milk (Nestlé): Homemade sweetened condensed milk (milk + sugar), Evaporated milk + sugar
• Instead of Double cream (30 % FAT): Whole cream (35 % FAT), Liquid cream + melted butter
• Instead of Fresh lemon juice: Lemon zest, A splash of apple cider vinegar

Equipment Needed

• Kitchen knife
• Cutting board
• Immersion blender or food processor
• Large mixing bowl
• Hand whisk or electric mixer
• Silicone spatula
• Airtight container (plastic or glass)
• Fork (to break crystals)
• Freezer

Critical Steps — Do Not Skip

• Whip the cream to stiff peaks without over‑beating.
• Scrape the ice crystals every 2‑3 hours during freezing.

Chef Tips from the Video

• For an ultra‑smooth texture, pass the mango purée through a sieve before incorporating.
• A splash of rum or fruit liqueur (optional) adds aromatic depth without affecting freezing.

Troubleshooting

Storage

Refrigerator: Store the ice cream in the freezer; if you take it out, keep it in the refrigerator for a maximum of 1‑2 days.

Freezer: Up to 2 weeks in an airtight container.

Room temperature: Do not leave at room temperature for more than 30 minutes, otherwise the texture deteriorates.

Make-Ahead Tips

• Prepare the sweet mixture and the whipped cream separately, then assemble just before freezing.
• The ice cream stores very well in the freezer; you can make it 2 days ahead.