Equipment
- Measuring cups
- blender (For pureeing the mango)
- hand mixer (For whipping the heavy whipping cream)
- Large mixing bowl
- Mango-shape silicone mold (Optional)
- 6 Popsicle/lollipop sticks (Optional)
- Freezer
Ingredients
- 1 cup mango puree
- 1 cup heavy whipping cream (8 ounces)
- ½ can sweetened condensed milk (7 ounces)
- 1 cup yellow chocolate candy melts (optional)
- 1 tbsp coconut oil (optional; For helping thinning the chocolate.)
Instructions
- Peel and pit the fresh, ripe mangoes, then blend the mango flesh until smooth to get 1 cup of mango puree.
- In a large mixing bowl, use a hand mixer to whip the heavy whipping cream until stiff peaks form.
- Add the sweetened condensed milk into the whipped cream, use the low speed of the hand mixer to whip with the hand mixer until well combined.
- Add the mango puree, use the low speed of the hand mixer to whip until the mixture is smooth and evenly colored.
- Pour the mixture into the mango-shape silicone mold (or a freezer-safe container).
- Insert a popsicle stick into each cavity.
- Place the mold in the freezer. Freeze for at least 6 hours or until the ice creams are completely frozen.
- Place the yellow chocolate candy melts in a microwave-safe bowl. Optionally, add 1 tbsp of coconut oil to help thin the chocolate and make it easier to coat the ice creams.
- Microwave in 30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
- Line a baking sheet with parchment paper for sitting the chocolate coated ice cream later.
- Once the ice creams are frozen into solid. Remove one ice cream at a time from the freezer. Quickly dip the ice cream into the melted chocolate, ensuring it is evenly coated. Let any excess chocolate drip off before placing the coated ice cream on the lined baking sheet.
- Once all the ice creams are coated, place them back in the freezer for a few minutes to allow the chocolate to fully set.
- Once the chocolate coating has set, the mango ice creams are ready to enjoy. For an optional touch, you can brush the top and bottom parts of the mango ice creams with freeze-dried strawberry powder or a very thin layer of red food coloring to make them look more like real mangoes. If you’re not serving them right away, store them in a freezer-safe container, separated by parchment paper to prevent sticking.
