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–+ servings
mango ice cream with slices of mango

Mango Ice Cream (Easy Blender Recipe)

Course Desserts
Cuisine American
Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes
Servings 8
Calories 228
Author Christina Conte
A super easy mango ice cream that's made in the blender and not too sweet.

Ingredients

  • 1 ½ cups heavy whipping cream (UK: double cream)
  • ½ cup whole milk if using cups add 1 Tbsp
  • ½ cup sugar
  • 1 Tbsp lemon juice
  • 8 oz mango peeled and chopped (weigh without the pit)
US Customary - Metric

Instructions

  • Place all of the ingredients in a blender jar and process until smooth.
  • Pour into the metal pan.
  • Put the pan in the freezer for about an hour.
  • Remove and run a spoon through the mixture to stir well. Put back into the freezer for another hour.
  • Repeat one more time until the mixture has taken on an "ice cream texture". (In all, you should stir the mixture a minimum of three times. 
  • Serve in cones or in a bowl.

Notes

  • This ice cream will keep in the freezer for up to two weeks.

Nutrition

Serving: 1 | Calories: 228kcal | Carbohydrates: 19g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 19mg | Potassium: 120mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 992IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 0.1mg
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