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Crispy Mango Ice Cream

A delightful combination of creamy mango goodness topped with crispy rice cereal for a refreshing dessert.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 4 servings
Course: Dessert, Ice Cream
Cuisine: Tropical, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe mangoes Choose ripe mangoes for the best flavor.
  • 1 cup heavy cream Can use coconut cream for a dairy-free version.
  • 1 cup sweetened condensed milk Adjust sweetness to taste.
  • 1 tsp vanilla extract
  • 1/4 cup crispy rice cereal For topping.

Method
 

Preparation
  1. Peel the mangoes and cut the flesh away from the pit. Chop the mango into small pieces and place them in a blender.
  2. Add the heavy cream, sweetened condensed milk, and vanilla extract to the blender. Blend until the mixture is smooth and creamy, with no mango chunks remaining.
  3. Taste the mixture. If you want it sweeter, add a bit more condensed milk—adjust according to your preference.
  4. Transfer the blended mango mixture to a suitable container, cover it, and place it in the freezer for about 30 minutes to firm it up slightly.
  5. After 30 minutes, take it out and stir to break up any ice crystals that might have formed. Return it to the freezer and let it sit for about 4–6 hours, or until it’s fully set.
  6. When ready to serve, scoop the ice cream into bowls and sprinkle crispy rice cereal on top for added crunch.

Notes

Store in an airtight container in the freezer for up to 1 month. Let it sit at room temperature for a few minutes before scooping for easier serving. Stir halfway through freezing to avoid ice crystals.