How To Make Mango Ice Cream Recipe Without Condensed Milk Quick

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This isn’t your average mango ice cream recipe. We’re ditching the condensed milk and creating a healthier, homemade version that’s bursting with fresh mango flavor. Perfect for those hot summer days, this recipe is surprisingly simple and requires no fancy equipment – just a blender and a few staple ingredients.

Ingredients:

Mango ice cream without cream, condensed milk  Homemade Mango ice cream  Recipe  #Mango #iceCream
Mango ice cream without cream, condensed milk Homemade Mango ice cream Recipe #Mango #iceCream

4 large ripe mangoes, peeled and diced (about 4 cups)

  • ¾ cup full-fat Greek yogurt
  • ½ cup granulated sugar (or to taste)
  • ¼ cup fresh lime juice
  • 1 cup unsweetened almond milk (or milk of your choice)
  • 1 teaspoon vanilla extract
  • Pinch of salt

  • Instructions:

    1. Freeze the Mango: The key to achieving a creamy texture without an ice cream maker is freezing the mango chunks beforehand. Spread the diced mango on a baking sheet in a single layer and freeze for at least 4 hours, or until solid.

    2. Blend the Ingredients: Once the mango is frozen, transfer it to a high-powered blender. Add the Greek yogurt, sugar, lime juice, almond milk, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. This may take a few minutes depending on your blender’s power.

    3. Taste and Adjust: Give your ice cream a taste test! You can adjust the sweetness with additional sugar or the tanginess with more lime juice.

    4. Freeze and Enjoy!: Pour the blended mixture into a shallow, freezer-safe container. Cover tightly and freeze for at least 4-6 hours, or until firm.

    Tips:

    For a thicker consistency, freeze the ice cream for longer. If it becomes too hard, let it soften slightly at room temperature for a few minutes before scooping.

  • Get creative with toppings! Chopped fresh mint, toasted coconut flakes, or a drizzle of honey would all be delicious additions.
  • Leftovers can be stored in the freezer for up to a month.

  • Nutrition Facts (per serving):

    This recipe yields approximately 6 servings. Here’s a rough estimate of the nutritional content per serving:

    Calories: 250

  • Fat: 8g
  • Saturated Fat: 2.5g
  • Carbohydrates: 35g
  • Sugar: 20g
  • Protein: 5g

  • Please note: These are just estimates, and the actual nutritional content will vary depending on the specific ingredients you use.

    Conclusion

    This homemade mango ice cream is a refreshing and healthy alternative to store-bought options. It’s packed with real fruit flavor, requires minimal ingredients, and is surprisingly simple to make. So ditch the condensed milk, grab your blender, and get ready to enjoy a delicious homemade treat!

    FAQs:

    1. Can I use frozen mangoes instead of fresh? Absolutely! Frozen mangoes work just as well, and you may not even need to freeze them beforehand depending on their texture.

    2. What kind of milk can I use? Feel free to experiment with different types of milk! Coconut milk, oat milk, or even cashew milk would all be delicious options.

    3. Do I need a high-powered blender? While a high-powered blender will achieve the smoothest texture, a regular blender can still work. It may just take a little longer to blend everything together.

    4. How can I make this recipe vegan? Simply use vegan yogurt and milk alternatives.