Mango ice-cream

You can easily make mango ice cream without an ice cream maker by combining chilled mango puree, fresh cream, and condensed milk in a shallow container. Whisk the ingredients together, refrigerate for 5 minutes, mix again, and then let it freeze overnight for a creamy texture.

If you're looking for dairy-free options, you can substitute fresh cream with coconut cream or almond milk. For the condensed milk, consider using a dairy-free sweetened condensed milk alternative made from coconut or almond milk to keep the recipe vegan-friendly.

Homemade mango ice cream can be stored in the freezer for up to 2 weeks. Make sure to keep it in an airtight container to prevent ice crystals from forming and to maintain its creamy texture.

Mango ice cream pairs wonderfully with fresh fruits like berries or sliced bananas, or you can serve it alongside a warm slice of cake or pie. For an extra touch, drizzle some chocolate or caramel sauce on top.

Absolutely! You can adjust the sweetness of your mango ice cream by varying the amount of condensed milk you add. Start with a small amount and taste as you go to achieve your desired level of sweetness.