4 Ingredient Mango Ice Cream | Helado de mango
Prep time
Cook time
Total time
A decadent Mexican mango ice cream made without and ice cream maker and without eggs.
Recipe type: Dessert
Cuisine: Vegetarian, Lacto-Vegetarian, Mexican
Serves: 6-8 servings
  • 622 grams or 21.90 oz of roughly chopped mango pieces*
  • 200 grams or a 7.05 oz tub of Mexican crema **
  • 397 grams or 300 ml of sweetened condensed milk (it is the regular-sized cans found everywhere)
  • 118 ml or half a cup of filtered water
  1. You will need a blender, a spatula, and a plastic freezer-safe container to freeze and store the ice cream.
  2. Pour the water into the blender then add the crema and then the mango bits. Now pour the condensed milk over the mango, cover and blend until you have a smooth consistency. Make sure that all of the mango pieces have been blended. The blended amount will be 1.5 liters or around 50 oz.
  3. Pour the mixture into your container and use the spatula to scrap out all of it from the blender. Cover the container and place in the freezer. Allow to set for at least 6 hours or overnight. When ready to eat allow it to soften just a little so you can easily scoop out the ice cream. Enjoy!
*Watch this video to see the quickest and easiest way to peel a mango.

** Mexican crema is like American sour cream -- except crema doest have the tartness, it's creamy and a little sweet. If you can't find crema the best alternative would be French crème fraîche.
Recipe by Mexican Made Meatless™ at http://mexicanmademeatless.com/4-ingredient-mango-ice-cream/