Mango Ice Cream

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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.

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.

Frequently asked questions

Mango Ice Cream

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Freezing time: 4 hours hrs

Total Time: 4 hours hrs 5 minutes mins

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

Ingredients 

1x2x3x

• ▢ 1 cup (250 ml) Whipping cream
• ▢ ½ cup (120 ml) Condensed milk
• ▢ 1 cup (250 g) Mango puree ((up to 2 cups) )
• ▢ 1 tsp Vanilla extract (optional)

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
6. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

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

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