No-Churn Mango Ice Cream
Making mango ice cream requires only three ingredients and five minutes, using fresh or frozen mangoes. The best part is that it’s a no-churn mango ice cream, which means you don’t even need an ice cream maker. This is a great addition to your summer ice cream collection.
We are big fans of mangoes in our home. In summer, almost every day, we eat fresh mangoes. Of course, we also make amazing summer fruit desserts. And yet, unlike other summer fruits, where you make cobblers, crumbles, tarts, and pies, mango allows you to make even more delicious desserts. I have quite a few mango recipes on this blog. For example, mousse, puddings, jelly, and mango drinks – like my mango chia smoothie, mango lassi, mango popsicle, and Instant Mango kulfi.
Why You’ll Love This Mango Ice Cream
- Just 3 ingredients and 5 minutes of prep.
- No ice cream maker required.
- Fresh or frozen mangoes work perfectly.
- Rich, creamy texture without eggs.
- Easy to customize with lime, coconut, or cardamom.
- Perfect way to use ripe summer mangoes.
Ingredients and substitutes
- Heavy cream – The higher the fat content, the creamier your ice cream. I use heavy cream with a 38% fat content.
- Sour Cream (optional)- Add ¼ cup sour cream when mixing in the mango puree. The slight tang balances the sweetness and makes the mango flavor taste brighter and more pronounced.
- Condensed milk – Sweetened, so we do not add additional sugar. I always use my homemade condensed milk, made in just 5 minutes. The best thing about the homemade recipe is that you can reduce the sugar.
- Vanilla – Condensed milk also contains vanilla extract, so feel free to omit the vanilla. But it does add a lovely taste.
- Mango – You can definitely use fresh, frozen, or canned mangoes. If you use canned mangoes, make sure to check if they are sweetened. Some canned fruits use sugar as a preservative.
Step-by-step: Homemade mango ice cream
- In the bowl of a stand mixer, using the whisk attachment, whip the whipping cream(and sour cream if using) until soft peaks.
- Next, add the sweetened condensed milk and vanilla extract. Mix a minute more to combine.
- Peel the mangoes and cut around the seed to extract as much flesh as possible. Pulse the mango chunks/pulp in a blender, then pass through a sieve—discard the fiber.
- Add the mango puree to the whipped cream mixture and combine.
- Pour into an ice cream storage container (or a freezer-safe container) and freeze for at least 4 hours or overnight.
Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
Can I use frozen mango?
Yes. Thaw slightly before blending into a smooth puree.
Mango Ice Cream (No Churn)
Making mango ice cream needs only three ingredients and five minutes using fresh or frozen mangoes. The best part is it's a no-churn, which means you don't even need an ice cream maker. It's a great addition to your summer ice cream collection.
Video
Ingredients
- 240 ml (1 cup) Heavy cream
- 120 ml (½ cup) Condensed milk
- 240 ml (1 cup) Mango puree (up to 2 cups)
- 1 tsp Vanilla extract optional
- 120 ml (cup) Sour Cream (optional)
Method
- Peel the mangoes and cut around the seed to get as much of the flesh as you can. Pulse the mango flesh/pulp in a blender, then pass through a sieve – discard the fiber.240 ml Mango puree
- In the bowl of a stand mixer, with the whisk attachment, whip the heavy cream until soft peaks form.Note – Add ¼ cup sour cream when mixing in the mango puree. The slight tang balances the sweetness, making the mango flavor taste brighter and more pronounced.240 ml Heavy cream, 120 ml Sour Cream
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Add the mango puree to the whipped cream mixture and combine.120 ml Condensed milk, 1 tsp Vanilla extract
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
Notes
- Fresh, frozen, or canned mango can be used.
- Fibrous mango varieties benefit from being strained after blending.
- Add a teaspoon of lime juice to brighten the mango flavor.
- For a tropical variation, replace part of the cream with coconut cream.
- Store covered in the freezer for up to 2 months.
- If frozen very firm, let it soften briefly before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use sweet, ripe mangoes for the best flavor.
- Strain the puree if your mangoes are fibrous.
- Chill the cream before whipping for maximum volume.
- Whip the cream to stiff peaks but do not overwhip.
- Freeze overnight for the best texture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
Frequently asked questions
I think no-churn ice cream is not a very common term in all parts of the world. No-churn simply means that you don’t need an ice cream maker. It refers to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won’t be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor, while evaporated milk is just thick milk with 60% of the liquid evaporated.
Sweet, ripe mangoes such as Ataulfo, Honey, Kent, or Alphonso produce the best flavor and smoothest texture.
You can use other berries or a combination of berries, such as blueberries, raspberries, blackberries, mixed berries, strawberries, as well as other fruits, such as cherries, lemon, etc.
- Baked Mango Cheesecake
- No-Bake Mango Cheesecake
- Baked Mini Mango Cheesecakes
- Mango Panna Cotta • Creamy, Elegant, and Easy!
Hello Veena,
Love your site and have made several recipes.
I’d like to ask you if you can tell me if you think pineapple would work for a flavor in the no churn ice cream, and if so, how much pineapple would you use? I would be using frozen, so I’m assuming I would thaw it first, then puree- but please let me know, preferably, your method!
Thank you and keep the recipes coming.
Diana
Hey Diana. Pineapple sounds great. I would use 1 cup pineapple puree and 1 cup chopped pineapple pieces to minimize ice crystals. Thanks
is there a reason why you don’’t churn the mangoes in the ice cream? I have an ice cream maker and use it regularly, thus, when a local market is selling mangoes 2 for $1 i am going to react.
If you want you can churn your ice cream, John. This one is rich and creamy without even churning.