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!
Mango ice cream sounds absolutely so refreshing and delicious! I love that this is no churn too! Give me a double scoop!
It is so refreshing Amy! You will love it.
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!
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.
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.
I have gotten so use to making it without an ice cream maker now.. that I hardly miss it. Thanks Daniela
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.
You said it Molly – nothing beats homemade ! We love this recipe too. So simple and easy
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.
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.
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
Oh you must try Linda.!! We have so much ice cream at home because we make all these amazing flavors.
As an ice cream lover, I just loooove this recipe!!! and you have a pefect flavor combination here!)
Thank you Veronika.! SO happy to hear you say that. We love flavors in ice creams too>. Never stop trying new ones.
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.
Absolutely Adriana..! Mangoes in ice cream are an absolute treat! You will love it.
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!
Absolutely Kathy. Mangoes are in season here too! So we make more of these now..
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.
Ah that’s great Gloria.. Using mangoes in ice cream or even freezing them for later would be ideal way to use them up.