Easy homemade ice cream made without an ice cream maker. This is a no churn recipe with a Mexican touch. It’s so easy and it’s the best mango ice cream recipe that I promise will become a summer dessert favorite. It has a Mexican touch you're going to love!
22ouncesmangoroughly chopped (I used Ataulfo or champagne variety)
7ouncesMexican cremafull fat, don't use light or fat free
1can300 ml of sweetened condensed milkit is the regular-sized cans found everywhere
1/2cupfiltered wateror strained mango juice
Instructions
The first step is to chop the mango into chunks. You can watch my easy guided video for a quick tutorial. If you’re mango is juicy strain the juice off then measure out half a cup and pour it into the blender. If there’s no juice or not enough then use half a cup of water instead.
The next step is to pour in the Mexican crema or sour cream into the blender or food processor.
Next place the mango chunks in the blender. Then pour in the sweetened condensed milk too. Put the lid on the blende and blend until perfectly smooth.
Check the blended mango puree and check that it’s smooth and there are no chunks in it.
Next you’ll need a freezer safe container to pour it into.
Lastly place the lid on your airtight container (or use plastic wrap to seal) and put in the freezer for 6 hours or overnight. You want to allow enough time for the mixture to have formed ice crystals and solidify evenly throughout. There’s really no need to stir it, just leave to freeze.
Allow to soften a little bit before serving. Enjoy!
Video
Notes
*Watch this video to see the quickest and easiest way to peel a mango.** Mexican crema is like American sour cream -- except crema doesn't have the tartness, it's creamy and a little sweet. If you can't find crema the best alternative would be French crème fraîche.*** Don't use low fat condensed milk. You need that fat to make it creamy.