Homemade Mango Ice Cream Recipe

Introduction

This homemade mango ice cream is a refreshing and creamy treat perfect for warm days. Using ripe mangoes and sweetened condensed milk, it delivers rich flavor without the need for an ice cream maker. The recipe is simple, resulting in a smooth, tropical delight that’s easy to enjoy at home.

Ingredients

• 2 large mangoes, ripe and juicy (to make 2 cups puree)
• 395 g / 14 oz sweetened condensed milk (1 can)
• 2 cups thickened cream / heavy cream / whipping cream, cold
• 1/8 tsp yellow liquid food colouring (optional)

Instructions

1. Step 1: Dice the flesh of the mango and puree it using a blender, food processor, or stick blender. Measure out 2 cups of mango puree (about 2 1/4 cups diced mango).
2. Step 2: Pour the mango puree into a non-stick skillet over medium-low heat. Cook, stirring constantly, for 8–10 minutes until the puree reduces by half. You’ll know it’s ready when a wooden spoon leaves a trail that holds for a second or when the puree measures about 1 cup or less.
3. Step 3: Allow the reduced mango puree to cool completely.
4. Step 4: In a bowl, combine the cooled mango puree with the sweetened condensed milk. Add yellow food colouring if using, and whisk until well combined.
5. Step 5: Beat the cold cream with a handheld mixer or stand mixer until stiff peaks form.
6. Step 6: Add a scoop of the whipped cream to the mango mixture and fold gently until mostly combined but still a bit lumpy. This lightens the mango mix.
7. Step 7: Pour the mango mixture into the remaining whipped cream and fold gently until lump free. Be patient—this takes a few minutes to fully incorporate without deflating the cream.
8. Step 8: Transfer the ice cream mixture to a container, preferably glass or another non-reactive type.
9. Step 9: Place a piece of parchment or baking paper directly on the surface to prevent ice crystals, then cover with a lid or cling wrap.
10. Step 10: Freeze for at least 12 hours.
11. Step 11: Before serving, remove the parchment paper and let the ice cream sit for 5 minutes to soften slightly. Scoop and enjoy.
12. Step 12: If frozen longer than 24 hours, allow a few extra minutes at room temperature to soften before scooping.

Tips & Variations

• Use very ripe mangoes for the best natural sweetness and flavor.
• Reducing the puree concentrates the mango flavor and helps prevent icy texture.
• Folding gently keeps the ice cream light and creamy without losing air.
• For a dairy-free version, try coconut cream instead of heavy cream (note texture may differ).
• Add a splash of lime juice to the mango mixture for a subtle tangy twist.

Storage

Store the mango ice cream in an airtight container in the freezer for up to 1 week. Always place parchment or cling wrap on the surface before sealing to minimize ice crystals. When ready to serve, let it thaw for 5–10 minutes for easier scooping and creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mangoes instead of fresh?

Yes, thaw frozen mangoes completely before pureeing. The flavor may be slightly less vibrant, but the ice cream will still be delicious.

Do I need an ice cream maker for this recipe?

No, this recipe is designed to be made without an ice cream maker by folding whipped cream into mango mixture and freezing it directly.

Homemade Mango Ice Cream Recipe

---

★★★★★

4.6 from 64 reviews

• Author: Elara
• Total Time: 12 hours 25 minutes
• Yield: About 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Homemade Mango Ice Cream recipe delivers a creamy, luscious treat bursting with fresh mango flavor. Using ripe mangoes reduced to a rich puree combined with sweetened condensed milk and whipped cream, this no-churn ice cream is easy to prepare and perfect for a refreshing dessert on warm days. The slow reduction of the mango puree deepens the fruit’s natural sweetness, creating a vibrant and silky ice cream that requires just a few simple ingredients and freezer time.

---

Ingredients

Scale 1x2x3x

Mango Puree

• 2 large mangoes, ripe and juicy (to make 2 cups puree, about 2 1/4 cups diced mango)

Ice Cream Base

• 1 can (395 g / 14 oz) sweetened condensed milk
• 2 cups thickened cream / heavy cream / whipping cream, cold
• 1/8 tsp yellow liquid food colouring (optional)

---

Instructions

1. Prepare the mango puree: Dice the flesh of the mangoes and blend using a blender, food processor, or stick blender until smooth. Measure out 2 cups of mango puree (roughly 2 1/4 cups diced mango).
2. Reduce the mango puree: Pour the puree into a non-stick skillet over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes or until the puree reduces by half and thickens enough that a wooden spoon drawn across leaves a trail that holds for a second. You want at least 1 cup of reduced puree, though less is better for more concentrated flavor. Allow it to cool completely.
3. Combine puree and condensed milk: In a mixing bowl, whisk together the cooled mango puree and sweetened condensed milk. Add yellow food coloring if desired and whisk until fully combined.
4. Whip the cream: Using a handheld mixer or stand mixer, beat the cold thickened cream until stiff peaks form, making sure not to overbeat.
5. Lighten the mango mixture: Scoop a small amount of the whipped cream into the mango-condensed milk mixture and fold gently until mostly combined to lighten it.
6. Fold mango mixture into whipped cream: Pour the mango mixture into the remaining whipped cream and fold gently but thoroughly until the mixture is lump-free, taking care not to deflate the cream.
7. Freeze the ice cream: Transfer the folded mixture to a glass or other non-reactive container, cover the surface with a piece of parchment or baking paper, then seal with a lid or cling wrap.
8. Freeze for set time: Place the container in the freezer for at least 12 hours, or preferably 24 hours for best texture.
9. Serve: Remove the parchment paper, let the ice cream sit at room temperature for about 5 minutes to soften slightly, then scoop and serve. If frozen over 24 hours, allow a few additional minutes to soften for easier scooping.

Notes

• Ensure mangoes are ripe and juicy for the best flavor and adequate puree volume.
• Slow reduction of the mango puree intensifies the sweetness and flavor of the ice cream.
• Use cold heavy cream to achieve stiff peaks when whipping.
• Folding gently preserves the airy texture of whipped cream in the final mixture.
• Using glass or non-reactive containers preserves taste and prevents unwanted reactions.
• The yellow food coloring is optional and purely for enhancing the mango color.
• If the ice cream is frozen longer than 24 hours, let it soften longer before scooping.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Keywords: mango ice cream, homemade ice cream, no churn ice cream, mango dessert, summer dessert, easy ice cream