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Fresh Mango + Raspberry Ice Cream

Summery and creamy mango ice cream with sweettart pops of raspberry throughout. No churn, no fuss, all fun.


Bowl of a food processor or blender

About 2 cups [340g] chopped, very ripe mangoes

One can [14 oz, 397g] sweetened condensed milk

Tiniest pinch of salt

Small Bowl

1 pint [454g] heavy cream

3 tablespoons dry milk powder

On the sidelines:

Pint of fresh raspberries



In a food processor or blender, puree the ingredients in the first bowl.


Add the heavy cream and blend at the highest speed for 2-3 minutes.


Pour the mixture into a bowl and fold in the fresh raspberries.


Press plastic wrap directly on top of the ice cream and freeze until set.


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