There’s nothing quite like the creamy, tropical sweetness of homemade Mango Ice Cream, and the best part? You don’t need an ice cream maker! This no-churn recipe is unbelievably easy, rich, and bursting with real mango flavor. With just a few ingredients and minimal effort, you’ll have a smooth, luscious dessert that tastes like summer in every scoop. Trust me—once you try this, you’ll never go back to store-bought!
Why You’ll Love Mango Ice Cream
Super Creamy No ice crystals here—just smooth, velvety goodness.
Only a Handful of Ingredients Simple, fresh, and naturally delicious!
No Ice Cream Maker Needed Just mix, freeze, and enjoy.
Perfectly Sweet & Fruity The natural mango flavor shines in every bite.
Customizable Add mix-ins like coconut, lime zest, or even a swirl of caramel for extra fun!
Ingredients
Ingredients in Mango Ice Cream
This no-churn ice cream is made with just a few pantry staples!
Fresh Mango Puree The star of the show! Sweet, juicy mangoes are blended until smooth.
Sweetened Condensed Milk Adds richness and sweetness, creating that perfect creamy texture.
Heavy Cream Whipped to fluffy perfection, giving the ice cream its smooth and airy consistency.
Vanilla Extract Enhances the mango flavor with a hint of warmth.
Lime Juice (Optional) A little acidity balances the sweetness and brightens the flavor.
Instructions
Prepare the Mango Puree
Peel and dice the mangoes, then blend them until completely smooth. If you prefer a chunkier texture, leave a few small pieces.
Whip the Cream
In a large bowl, whip the heavy cream until soft peaks form. This step helps create that light, airy texture in the ice cream.
Combine Ingredients
Gently fold the sweetened condensed milk, vanilla extract, and mango puree into the whipped cream. Be careful not to deflate the mixture!
Transfer to a Container
Pour the ice cream mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula.
Freeze Until Set
Cover the container with plastic wrap and freeze for at least 6 hours, or until firm.
Scoop & Enjoy
Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy as is or top with extra mango slices!
Nutrition Facts
Servings: 6
Calories per serving: Approximately 250
(Note: These values are estimates and may vary based on ingredients used.)
Preparation Time
Prep Time: 10 minutes
Freeze Time: 6 hours
Total Time: 6 hours 10 minutes
How to Serve Mango Ice Cream
This creamy mango treat is perfect on its own, but here are some fun ways to enjoy it:
- With Fresh Fruit Serve with extra mango slices or berries for a refreshing twist.
- Drizzled with Honey A little honey or caramel sauce adds an extra touch of sweetness.
- In a Cone or Bowl Classic and delicious!
- With Coconut Flakes Toasted coconut adds a fun crunch and tropical vibe.
- With a Squeeze of Lime A little citrus balances the flavors beautifully.
Additional Tips
- Use ripe, sweet mangoes for the best flavor. Alphonso or Ataulfo mangoes work great!
- Chill your mixing bowl before whipping the cream for the best results.
- Don’t skip the folding step—stirring too hard can deflate the mixture and make it dense.
- For extra creaminess, blend the mango puree with a little condensed milk before adding it to the whipped cream.
- Make it dairy-free by using coconut cream instead of heavy cream and coconut condensed milk.
FAQ’s
1. Can I use frozen mangoes?
Yes! Just thaw them first and blend until smooth.
2. How long does this ice cream last in the freezer?
It stays fresh for up to 2 weeks in an airtight container.
3. Can I make this with coconut milk instead of heavy cream?
Yes! Full-fat coconut milk or coconut cream works as a dairy-free alternative.
4. How do I prevent ice crystals from forming?
Cover the surface of the ice cream with plastic wrap before freezing to keep it smooth.
5. Can I add mix-ins?
Definitely! Try adding shredded coconut, white chocolate chips, or chopped pistachios.
6. What’s the best way to scoop this ice cream?
Let it sit at room temperature for 5 minutes before scooping for the perfect texture.
7. Can I make this sugar-free?
Yes! Use a sugar-free condensed milk alternative and adjust the sweetness with a sugar substitute.
8. Can I use an ice cream maker?
This recipe is designed to be no-churn, but you can churn it if you prefer—it’ll still be delicious!
9. How can I make it more mango-flavored?
Use extra mango puree or swirl in some mango chunks before freezing.
10. Can I double the recipe?
Absolutely! Just make sure you have enough freezer space.
Conclusion
This No-Churn Mango Ice Cream is creamy, dreamy, and full of tropical flavor! It’s the easiest way to enjoy homemade ice cream without any special equipment. Whether you’re serving it on a hot summer day or craving a fruity dessert, this one’s a total winner. So grab those mangoes and whip up a batch—you won’t regret it!
Print
Mango Ice Cream (No-Churn!)
- Prep Time: 15 minutes
- Total Time: 6 hours 15 minutes
- Yield: Approximately 1 quart
- Category: Dessert / Ice Cream
- Method: No-Churn / Freezer
- Cuisine: Tropical
- Diet: Vegetarian
Description
This refreshing no-churn mango ice cream is a tropical treat that requires no ice cream maker. With a smooth, creamy texture and vibrant mango flavor, it’s the perfect dessert for a warm day or any time you crave something sweet and fruity.
Ingredients
- Mango Puree: 2 cups ripe mango puree (from about 3-4 fresh mangoes, peeled and blended until smooth)
- Condensed Milk: 1 cup sweetened condensed milk
- Heavy Cream: 1 cup heavy cream
- Acid: 1 teaspoon fresh lemon juice
- Salt: A pinch
Instructions
-
Prepare the Mango Puree:
If using fresh mangoes, peel, dice, and blend until smooth. Set aside 2 cups of puree. -
Mix the Base:
In a large bowl, combine the mango puree, sweetened condensed milk, lemon juice, and a pinch of salt. Stir until the mixture is uniform. -
Whip the Cream:
In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form. -
Fold in the Cream:
Gently fold the whipped cream into the mango mixture using a spatula. Ensure you incorporate it fully without deflating the cream. -
Freeze:
Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 6 hours or until completely firm. -
Serve:
Scoop into bowls or cones and enjoy! For an extra burst of flavor, top with fresh mango chunks or a drizzle of mango puree.
Notes
- For a chunkier texture, fold in small diced mango pieces after combining the whipped cream.
- Adjust the lemon juice to balance the sweetness and enhance the mango flavor.
- This recipe makes a dense, creamy ice cream; let it sit at room temperature for a few minutes before scooping if it’s too hard.
Nutrition
- Serving Size: 1/2 cup (approx. 100g)
- Calories: 200 kcal
- Sugar: 25g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg