Mango Ice Cream
A rich, creamy homemade mango ice cream made with ripe mangoes, fresh cream, and sweetened condensed milk. This easy no-churn recipe is bursting with tropical flavor and requires no ice cream maker.
Prep Time: 20 minutes
Freeze Time: 6–8 hours
Total Time: 6 hours 20 minutes
Servings: 8
Ingredients
For the Ice Cream
- 2 cups ripe mango puree (about 3 large mangoes)
- 2 cups heavy whipping cream (cold)
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon or lime juice
- Pinch of salt
Optional Mix-Ins
- ½ cup diced fresh mango
- ¼ teaspoon ground cardamom
- 2 tablespoons shredded coconut
- White chocolate chips
Instructions
Step 1: Prepare the Mangoes
- Peel the mangoes.
- Remove the flesh from the pit.
- Blend until completely smooth.
- Measure out 2 cups of puree.
Step 2: Whip the Cream
- In a chilled bowl, beat the cold heavy cream.
- Whip until stiff peaks form (about 3–5 minutes).
Step 3: Make the Ice Cream Base
In another bowl combine:
- Mango puree
- Sweetened condensed milk
- Vanilla
- Lemon juice
- Salt
Mix until smooth.
Step 4: Fold Together
- Gently fold the whipped cream into the mango mixture.
- Fold just until combined.
- Stir in diced mango if using.
Step 5: Freeze
- Pour into a freezer-safe container.
- Smooth the top.
- Cover tightly.
- Freeze for 6–8 hours or overnight.
Step 6: Serve
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Garnish with fresh mango cubes or mint leaves.
Chef Tips
- Use very ripe, sweet mangoes for the best flavor.
- Ataulfo (Honey), Alphonso, or Kent mangoes make especially creamy ice cream.
- Chill the mixing bowl and beaters before whipping the cream.
- Fold gently to keep the mixture light and airy.
- Add a splash of coconut milk for a tropical twist.
Storage
Refrigerator
Not recommended, as the ice cream will melt.
Freezer
Store in an airtight freezer-safe container for up to 2 months.
Prevent Ice Crystals
Place a piece of plastic wrap directly on the surface before sealing the container.
Approximate Nutrition (Per Serving)
- Calories: 340
- Protein: 4 g
- Carbohydrates: 29 g
- Fat: 24 g
- Saturated Fat: 15 g
- Cholesterol: 85 mg
- Fiber: 1 g
- Sugar: 27 g
- Sodium: 65 mg
Nut Information
Contains Peanuts: ❌ No
Contains Tree Nuts: ❌ No
This recipe is naturally peanut-free and tree nut-free.
Important: Always check the labels on heavy cream, sweetened condensed milk, vanilla extract, white chocolate chips (if using), and any optional toppings for potential cross-contact with nuts if serving someone with a severe nut allergy.
Frequently Asked Questions (Q&A)
Q1. Can I use frozen mangoes?
Yes. Thaw them completely and blend until smooth before measuring the puree.
Q2. Do I need an ice cream maker?
No. This is a no-churn recipe that freezes beautifully without special equipment.
Q3. Which mangoes are best?
Alphonso, Ataulfo (Honey), Kent, or Keitt mangoes are excellent choices because they are sweet, smooth, and low in fiber.
Q4. Can I reduce the sweetness?
Yes. Use less sweetened condensed milk or choose naturally sweeter mangoes to balance the flavor.
Q5. Why is lemon juice added?
It brightens the mango flavor and balances the sweetness without making the ice cream taste sour.
Q6. Can I make it dairy-free?
Yes. Replace the heavy cream with chilled full-fat coconut cream and use sweetened condensed coconut milk.
Q7. Can I add other fruits?
Absolutely. Pineapple, passion fruit, peaches, strawberries, or raspberries pair wonderfully with mango.
Q8. Why is my ice cream icy instead of creamy?
This can happen if the cream wasn’t whipped enough, the mixture wasn’t folded gently, or the freezer temperature fluctuated.
Q9. Can I make mango popsicles with this mixture?
Yes. Pour the mixture into popsicle molds and freeze for at least 6 hours.
Q10. What toppings go well with mango ice cream?
Fresh mango cubes, toasted coconut, whipped cream, mint leaves, a drizzle of mango sauce, lime zest, or white chocolate shavings are all delicious choices.
