Making mango ice cream needs only 3 ingredients and 5 minutes using fresh or frozen mangoes. The best part is, it's a no-churn mango ice cream, which means you don't even need an ice cream maker. A great addition to your summer ice cream collection.
Table of Content
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 gives you the option to make even more exotic desserts. I have quite a few mango recipes on this blog. For example, mousse, puddings, jelly, mango drinks - like my mango chia smoothie, mango-lassi, mango popsicle, Instant Mango kulfi.
Why make this ice cream?
- It needs just 3 ingredients that you probably already have on hand, and it takes just five minutes to whip.
- It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- And you can use fresh or frozen mangoes any time of the year.
- Also, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- Blend milk and ice cream in a blender to make the most amazing mango smoothie you ever tasted.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my heavy cream.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about the homemade recipe is that you can reduce the sugar.
- Vanilla - Condensed milk has vanilla extract as well 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 it's sweetened. Some canned fruits use sugar as a preservative.
Homemade mango ice cream
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. - Next, add the sweetened condensed milk and vanilla extract. Mix a minute more to combine.
Pro tip - This is your basic no-churn vanilla ice cream. ?
- Peel the mangoes, and cut around the seed to get as much of the flesh as you can. Pulse the mango chunks/pulp in a blender then pass thru a sieve - discard the fiber.
Pro tip - Removing the skin makes a smooth creamy velvety texture ice cream. - Add the mango puree to the whipped cream mixture and combine.
Pro tip - I like to stir well to blend it into a smooth yellow color. Alternatively, you can add the puree in two batches and give it a gentle swirl just enough to get a marbled color and texture.
- 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!
Tips for success
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
More no-churn ice cream recipes
- No-Churn homemade Ice Cream recipe, or Vanilla Ice Cream,
- Strawberry Ice Cream, Blueberry Ice Cream, Mixed Berry Ice Cream,
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
- Cheesecake Ice Cream Recipe
- Pistachio Matcha Ice Cream
- Popsicles - Mango, Strawberry, Dulce De Leche
- See all ice cream, popsicle recipes
Frequently asked questions
What does no-churn mean?
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's referring 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.
Can I use evaporated milk instead of condensed milk?
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.
Can I make this healthier?
Using full-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
What other fruits can I use in this ice cream?
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
Printable Recipe
Mango Ice Cream
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Diet : GF, Eggless, Vegetarian
Calories: 139kcal
Adjust Servings Here: 10 servings
Description
Making mango ice cream needs only 3 ingredients and 5 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. A great addition to your summer ice cream collection.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 1 cup (250 g) Mango puree ((up to 2 cups) )
- 1 teaspoon Vanilla extract (optional)
Instructions
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream.?
- Peel the mangoes, cut around the seed to get as much of the flesh as you can. Pulse the mango flesh/pulp in a blender then pass thru a sieve - discard the fiber.Pro tip - removing the skin makes a smooth creamy velvety texture ice cream.
- Add the mango puree to the whipped cream mixture and combine. Pro tip - I like to stir well to blend it into a smooth yellow color. Alternatively, you can add the puree in two batches and give it a gentle swirl just enough to get a marbled color and texture.
- Pour into an ice cream storage 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!
Recipe Notes & Tips
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Nutrition Information
Calories: 139- kcalCarbohydrates: 13- gProtein: 2- gFat: 9- gSaturated Fat: 6- gCholesterol: 34- mgSodium: 30- mgPotassium: 19- mgFiber: 1- gSugar: 12- gVitamin A: 875- IUVitamin C: 2.9- mgCalcium: 62- mgIron: 2.5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Diana
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
Veena Azmanov
Hey Diana. Pineapple sounds great. I would use 1 cup pineapple puree and 1 cup chopped pineapple pieces to minimize ice crystals. Thanks
John Charles Farrell
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.
Veena Azmanov
If you want you can churn your ice cream, John. This one is rich and creamy without even churning.