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

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

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).
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.
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.
Whip the cream: Using a handheld mixer or stand mixer, beat the cold thickened cream until stiff peaks form, making sure not to overbeat.
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.
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.
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.
Freeze for set time: Place the container in the freezer for at least 12 hours, or preferably 24 hours for best texture.
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