Description
A creamy homemade mango ice cream with a fun candy shell coating. Easy, tropical, and freezer-friendly! Made with just five ingredients and full of bright mango flavor.
Ingredients
Units
Scale
- 1 cup mango puree (from fresh ripe mangoes)
- 1 cup heavy whipping cream (8 ounces)
- 1/2 can sweetened condensed milk (7 ounces)
- 1 cup yellow chocolate candy melts (optional)
- 1 tbsp coconut oil (optional, helps thin the chocolate)
Instructions
- Peel and pit ripe mangoes, then blend until smooth. You’ll need 1 cup of puree.
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- Add the condensed milk and mix on low speed until combined.
- Add the mango puree and whip again on low until the mixture is smooth and even.
- Pour the mixture into mango-shaped silicone molds or a freezer-safe container. Insert popsicle sticks and freeze for at least 6 hours until solid.
- Place yellow candy melts and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring until melted and smooth.
- Line a baking sheet with parchment. Dip each frozen ice cream into the melted chocolate, let the excess drip off, and place on the sheet. Freeze again for a few minutes to set.
- Optionally, brush the tops with freeze-dried strawberry powder or red food coloring for a realistic mango look.
Notes
Use ripe mangoes for the best flavor. The chocolate shell is optional but adds a fun texture. Store in a freezer-safe container for up to 2 weeks, layering with parchment to prevent sticking.
Nutrition
- Serving Size: 1 ice cream
- Calories: 467
- Sugar: 44g
- Sodium: 90mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg