Mango Ice Cream

Posted: March 18, 2020 | By: Lisa E

Mango Ice Cream

Featuring Mango Apricot Strawberry Balsamic Vinegar.


2 large mangoes
395 g/14 oz sweetened condensed milk
2 cups thickened/heavy cream
2 tbsp Mango Apricot Strawberry Balsamic


Peel mangoes and remove skin. Puree using a blender. Measure out 2 cups. Note: If the puree is runny, add it to a non-stick pan with the balsamic on medium low heat. Cool, stirring constantly for 8-10 minutes. The puree should reduce by approx half. Allow to cool.

Combine condensed milk and puree in a bowl.

Beat cream until stiff peaks form. Gently fold cream through mango mixture until combined. Pour in to a container with a lid. Place baking paper on top of ice cream and put lid on to cover. Freeze for 12+ hrs. You will need to allow to stand for a few minutes to soften slightly to serve. Enjoy!

Posted in: