Mango Ripple Ice Cream

A creamy, no-churn mango ice cream swirled with a homemade mango ripple. Made with just a handful of ingredients, it’s rich, fruity, and perfect for warm summer days.

Ingredients

280g mango chunks

600ml whipping cream

400g sweetened condensed milk

Mango Ripple

Half of the blended mango puree

1 tablespoon sugar

Juice of ½ lemon

Instructions

1. Prepare the mango puree. Blend the mango chunks until completely smooth. Divide the puree into two equal portions.

2. Place one half of the mango puree into a small saucepan. Add the sugar and lemon juice. Cook over medium-low heat for 4–5 minutes, stirring frequently, until the mixture has thickened slightly. Remove from the heat and allow it to cool completely.

3. In a large bowl, beat the whipping cream until soft peaks form. Add the sweetened condensed milk and the remaining fresh mango puree to the whipped cream. Whisk again until everything is fully combined and the mixture reaches soft peaks.

4. Pour half of the ice cream mixture into a freezer-safe container. Drizzle over half of the cooled mango ripple. Add the remaining ice cream mixture, then finish with the remaining mango ripple.

5. Using a butter knife or skewer, gently swirl the mango ripple through the ice cream. Be careful not to over mix—you want visible ribbons of mango throughout.

6. Cover and freeze 6-8 hours, or until firm, overnight is best.

7. Let the ice cream sit at room temperature for about 10 minutes before scooping for the perfect creamy texture.