No-Churn Spicy Mango Ice Cream
Make easy no-churn spicy mango ice cream! This mango tajin ice cream recipe delivers sweet heat with a chili-lime kick. Perfect mango dessert!
Equipment
- Blender
- Electric Mixer (Handheld or Stand)
- Large bowl (chilled recommended)
- Spatula
- Freezer-safe container (loaf pan suggested)
- Plastic Wrap
- Measuring cups and spoons
- Knife (for swirling, optional)
Ingredients
- 2 cups Frozen Mango Chunks using frozen mango is key
- 1 can 14 ounces Sweetened Condensed Milk
- 2 cups Heavy Cream very cold
- 1 tablespoon Fresh Lime Juice about half a lime
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Chili Lime Seasoning like Tajín Clásico
- ⅛ to ¼ teaspoon Cayenne Pepper or more, to taste - start small!
- Optional: Extra chili lime seasoning for garnish
Instructions
- Blend the Base: In a blender, combine frozen mango chunks, sweetened condensed milk, lime juice, and vanilla extract. Blend until super smooth and thick. Scrape down sides as needed.
- Whip It Good: In a separate, large, chilled bowl, use an electric mixer to whip the very cold heavy cream until stiff peaks form.
- Gently Does It: Pour the smooth mango mixture into the whipped cream. Gently fold together with a spatula until just combined. Avoid overmixing; streaks are okay.
- Spice It Up: Gently fold in 1 tablespoon chili lime seasoning and the desired amount of cayenne pepper (start with 1/8 tsp). Taste carefully if desired.
- Layer and Swirl (Optional): Pour half the mixture into a loaf pan or freezer-safe container. Sprinkle with another 1-2 tsp chili lime seasoning. Gently top with remaining mixture. Swirl gently with a knife if desired.
- Freeze Time: Cover tightly (press plastic wrap directly onto the surface, then add lid/foil). Freeze for at least 6 hours, or overnight, until firm.
- Serve with Sass: Let ice cream sit at room temperature for 5-10 minutes before scooping. Garnish with extra chili lime seasoning if desired.
Notes
Use frozen mango and VERY cold heavy cream/bowl/beaters for best results.
Fold gently when combining mango/cream and adding spices to keep it airy.
Adjust cayenne pepper carefully to control spice level (start small!).
Press plastic wrap directly onto ice cream surface before covering to prevent ice crystals.
Store tightly covered in freezer up to 2 weeks. Soften 5-10 minutes before serving.
