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.
We are big fans of mangoes in our home. In summer, almost every day, we eat 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. 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 a 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 whipping 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 flavor.
- 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.
Step by step instructions
- In the bowl of a stand mixer, with the paddle 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!
Frequently asked questions
I think no-churn 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.
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.
Using high-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.
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
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Mango Ice Cream (3 ingredients)
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Ingredients
- 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
Instructions
- In the bowl of a stand mixer, with the paddle 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
- 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
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
Amy
Mango ice cream sounds absolutely so refreshing and delicious! I love that this is no churn too! Give me a double scoop!
Veena Azmanov
It is so refreshing Amy! You will love it.
Joanna @ Everyday Made Fresh
I am not a fan of the actual mango, as a fruit. However, I love the flavor. I think it has something to do with the texture. (I'm a weird texture person) I may give this a try!
Veena Azmanov
Ah... we love mangoes!! I know what you mean about textures. My daughter has the same with jelly or crispy stuff!! You will love the mango flavor it so rich.
Daniela Anderson
Fantastic recipe for those (like me) who don't have an ice cream maker. And a lot healthier than the store bought stuff. My husband loves anything mango, and ice creams too. He'd love this for sure.
Veena Azmanov
I have gotten so use to making it without an ice cream maker now.. that I hardly miss it. Thanks Daniela
Molly Kumar
There's nothing like homemade ice-creams and Mango is definitely top on our ice-cream list. Love how easy the recipe looks and will definitely try this before the fresh mango season ends.
Veena Azmanov
You said it Molly - nothing beats homemade ! We love this recipe too. So simple and easy
Marisa Franca @ All Our Way
I so appreciate the person who first discovered no-churn ice cream. It makes such a delicious dessert and there is absolutely no fuss to it at all. I like the idea of mango as the main ingredient. I've yet to make mango ice cream but it sure looks good. I'd better get a move on and make it while mangos are in season.
Veena Azmanov
I think most of our moms did no churn ice creams before someone invented the small portable ice cream maker - so we've pretty much gone from no churn to a big ice cream maker phase and back to the no churn trend.
Linda @ With A Blast
I love mango ! But have never had mango ice-cream, definitely on my Summer list of recipes to try as soon as Mangoes are available over here
Veena Azmanov
Oh you must try Linda.!! We have so much ice cream at home because we make all these amazing flavors.
Veronika
As an ice cream lover, I just loooove this recipe!!! and you have a pefect flavor combination here!)
Veena Azmanov
Thank you Veronika.! SO happy to hear you say that. We love flavors in ice creams too>. Never stop trying new ones.
Adriana Lopez Martn
Mangoes are my favorite and then in ice cream what a delight. Perfect treat. Looks like a great recipe I must try it soon. Specially now that mangoes are in abundance.
Veena Azmanov
Absolutely Adriana..! Mangoes in ice cream are an absolute treat! You will love it.
Kathy McDaniel
That ice cream look so creamy and delicious. I love mango and they are in season right now so I must try your recipe. In my pinning board it goes!
Veena Azmanov
Absolutely Kathy. Mangoes are in season here too! So we make more of these now..
Gloria @ Homemade & Yummy
I have a bunch of mangos that need to be used, and grandkids coming over for the weekend. They just happen to like mangos and ice cream, so I think this would be a winner for sure.
Veena Azmanov
Ah that's great Gloria.. Using mangoes in ice cream or even freezing them for later would be ideal way to use them up.