This Peach Mango Ice Cream is a hybrid of the classic Jollibee pie and a mango float. Made with just whipped cream and condensed milk, it is the perfect no churn summer ice cream.
Ah, easy no churn ice cream. We love easy recipes here with minimal ingredients. Who would have thought that a fast food giant would make the flavor combo peach mango oh, so Filipino. I don't know if you follow Craft and Couture on Instagram, her aunt or great aunt was the one who sold the peach mango pie to Jolliebee.
So there is really no lore there, or historical relevance. It's just a good dessert.
In this Peach Mango Ice Cream recipe, we will add some whipped cream and condensed milk along with graham cracker crumbles to make it more like a mango float.
Ingredients
These are the ingredients you will need to make Peach Mango Ice Cream
Fresh Mango - You will just need 2 mangoes. I originally used 3, but that was too much. Cut the flesh off the mango and remove the skin and dice them. Pick the sweetest ones.
Canned Peaches - The key to the Jolliebee peach mango pie is to use canned peaches. You can use one 4oz lunch cups with the sweetened juice.
Whipped Cream - A 16 oz carton of whipping cream is good.
Condensed Milk - I used a can of coconut condensed milk, but you can also use just regular condensed milk.
Graham Cracker Crumbles - Smash 2 graham crackers into super fine pieces. You can also use 2-3 otap that has been crushed as well.
Make the Peach Mango Puree
First make your peach mango puree.
Combine both the fresh mango and peaches in a blender. Don't forget to add the syrup that came with the peaches.
Blend for a few seconds until super smooth.
Ice Cream Base
To make the ice cream base first whip the whipping cream until quadrupled in size and starts to hold it's shape.
In a bowl add the just whipped cream and can of condensed milk.
Fold the mixture slowly so that you don't take out any air from the whipped cream.
Make the Peach Mango Ice Cream
Now we can start to layer the different ingredients to make the Peach Mango Ice Cream.
Place half of the cream mixture in a loaf pan.
Then dot half of the peach mango puree on top of the cream.
Sprinkle half of the graham cracker crumble on top of the peach mango mixture.
Use a spoon to lightly mix it together to look like marble.
Now you are going to repeat the same process with the rest of the ingredients. Starting with the cream.
Then add the rest of the peach mango pure.
Finally add the last bits of the graham cracker crumbs. Swirl it around a bit and then cover with plastic wrap.
Freeze overnight.
Serving Peach Mango Ice Cream
To serve all you need to do is to take out the frozen Peach Mango Ice Cream out from the freezer and let it sit on the counter top for 5 minutes.
I like to scoop 3 servings into a bowl. You can leave any leftovers in the freezer for up to 1 month.
Other Mango Desserts You May Like
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Equipment
- Loaf Pan
Ingredients
- 2 Whole Mangoes, skin removed and flesh cut into cubes
- 4 oz Canned Peaches in Syrup
- 16 oz whipping cream, whipped
- 11-14 oz Can Condensed Milk (either coconut or regular)
- 2 Pieces Graham Crackers Crushed
Instructions
- To make the ice cream base first whip the whipping cream until quadrupled in size and starts to hold it's shape.
- In a bowl add the just whipped cream and can of condensed milk. Fold the mixture slowly so that you don't take out any air from the whipped cream.
- Place half of the cream mixture in a loaf pan. Then dot half of the peach mango puree on top of the cream.
- Sprinkle half of the graham cracker crumble on top of the peach mango mixture. Use a spoon to lightly mix it together to look like marble.
- Now you are going to repeat the same process with the rest of the ingredients. Starting with the cream. Then add the rest of the peach mango pure.
- Finally add the last bits of the graham cracker crumbs. Swirl it around a bit and then cover with plastic wrap.
- Freeze overnight.
- To serve all you need to do is to take out the frozen Peach Mango Ice Cream out from the freezer and let it sit on the counter top for 5 minutes. Scoop as much as you want.
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