Easy 2-Ingredient Mango Ice Cream Recipe (No Sugar, No Cream, No Machine Needed)
This mango ice cream became a favorite in my family because it tastes rich and indulgent, yet it is made with only two simple ingredients. No eggs, no cream, no added sugar. Just sweet mangoes doing all the work.
The texture is soft and silky like fresh gelato straight out of the blender, and if you freeze it a little longer, it scoops just like traditional ice cream. Perfect for hot summer days when mangoes are at their sweetest.
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Easy 2-Ingredient Mango Ice Cream Recipe (No Sugar, No Cream, No Machine Needed)
Mandy Fu
This mango ice cream became a favorite in my family because it tastes rich and indulgent, yet it is made with only two simple ingredients. No eggs, no cream, no added sugar. Just sweet mangoes doing all the work.
The texture is soft and silky like fresh gelato straight out of the blender, and if you freeze it a little longer, it scoops just like traditional ice cream. Perfect for hot summer days when mangoes are at their sweetest.
Ingredients
1 pound frozen mango flesh, cut into cubes
1/2 cup dry whole milk powder
Sugar to taste, optional
Directions
Peel the mangoes and cut the flesh into cubes. Arrange them on a tray and freeze until completely solid.
Add the frozen mango cubes and milk powder to a food processor. Blend until smooth and creamy. In the beginning, the mixture may look dry and crumbly, so stop occasionally to scrape down the sides with a spatula. After a few minutes, the frozen mango will begin to release its moisture and transform into a silky, ice cream-like texture. Add sugar if desired, depending on the sweetness of your mangoes.
Enjoy immediately for a soft, gelato-like texture, or transfer to a container and freeze for 2–3 hours for firmer, scoopable ice cream.
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