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 make this ice cream?
- It requires just three ingredients, which you probably already have on hand, and it takes just five minutes to whip.
- It makes smooth, creamy ice cream without ice crystals, and no one will believe it wasn’t made with an ice cream maker.
- And you can use fresh or frozen mangoes any time of the year.
- 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 content, the creamier your ice cream. I use heavy cream with a 38% fat content.
- 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 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 extract as much flesh as possible. Pulse the mango chunks/pulp in a blender, then pass through a sieve—discard the fiber.
Pro tip – Removing the skin makes a smooth, creamy, velvety 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!
- 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 and popsicle recipes
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.
This ice cream is creamy without ice crystals because it is made with full-fat whipped cream and condensed milk. 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.
Mango Ice Cream
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
- 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
Method
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until it forms almost stiff peaks.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
- 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.
- Add the mango puree to the whipped cream mixture and combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
Notes
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- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the ice cream softer and creamier.
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- Crushed fruits create a marbled effect, while pureed fruits will give a perfect blend. Adding a combination of crushed, pureed, and whole fruits gives a wonderful experience.
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- If you use less fat, the possibility of ice crystals forming can be high. A great way to reduce that is to stir the ice cream once or twice in between.
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- 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 silicone ice cream tubs with firm lids.
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- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
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- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Equipment you will need
Nutrition
Tried this recipe?
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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.