Mango Tajin Ice Cream
A vibrant, no-churn ice cream balancing sweet, juicy mango with the zingy chili-lime kick of Tajin seasoning. Surprisingly easy to make and incredibly refreshing.
Equipment
- Blender or Food processor
- Electric Mixer (Handheld or Stand)
- Large bowl (preferably chilled)
- Spatula
- Freezer-safe container (loaf pan recommended)
- Plastic Wrap
- Knife or skewer (for swirling)
Ingredients
- 2 cups frozen mango chunks from ~1 large ripe mango
- 1 can 14 ounces Sweetened Condensed Milk
- 2 cups Heavy Cream very cold
- 1 tablespoon fresh Lime Juice
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Tajin Clásico Seasoning or to taste, plus more for garnish
Instructions
- Blend Mango Base: In a blender or food processor, combine frozen mango chunks, sweetened condensed milk, lime juice, and vanilla extract. Blend until completely smooth, scraping down sides as needed.
- Whip Cream: In a separate large, chilled bowl, use an electric mixer to whip the very cold heavy cream until stiff peaks form. Be careful not to overwhip.
- Combine Gently: Pour the smooth mango mixture into the whipped cream. Gently fold together with a spatula until *just* combined (some streaks okay). Avoid deflating the cream.
- Layer & Swirl: Pour half the mixture into a freezer-safe container (e.g., loaf pan). Sprinkle 1 tablespoon Tajin evenly over the surface. Top with remaining ice cream mixture. Drag a knife or skewer through gently to create swirls.
- Freeze: Sprinkle a little extra Tajin on top. Cover tightly (press plastic wrap directly onto surface, then add lid/foil) to prevent ice crystals. Freeze for at least 6 hours, or overnight, until firm.
- Serve: Let ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Garnish scoops with more Tajin if desired.
Notes
Use frozen mango and very cold heavy cream for best results.
Full-fat dairy (heavy cream, condensed milk) is crucial for creaminess in no-churn recipes.
Fold gently when combining mango and cream, and when swirling Tajin, to keep mixture airy.
Pressing plastic wrap directly on the surface before covering prevents ice crystals.
Store leftovers tightly covered in the freezer for up to 2 weeks.
Let soften 5-10 mins before serving. Adjust Tajin amount to your spice preference.
