Mango Ice Cream – a delicious recipe with mangoes, lime juice, unflavored gelatin, cold water, milk, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use).
2
In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
3
Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight.
4
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving.
132
kcal
Calories
4
g
Fat
19
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 to 4 medium mangoes, peeled, 1 tablespoon lime juice, 1 envelope unflavored gelatin, 4-1/2 teaspoons cold water, and more.
Yes, Mango Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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