This easy Homemade Mango Ice Cream is super simple to make and is full of fresh mango flavor. Made with just a few simple ingredients, it's the perfect summer treat. Smooth, creamy, and packed with flavor, this mango ice cream is sure to be a hit with the whole family. And best of all, no ice cream machine is required! Just freeze and enjoy!
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When it's hot outside and you're craving something sweet, there's nothing better than a big bowl of cold, creamy mango ice cream.
This easy recipe is packed with all the flavor of fresh mangoes. Plus, it's a great way to use up any ripe fruit you might have lying around. I know when it's mango season I buy cases of them. 🙂
This easy homemade no-churn ice cream is the perfect way to cool down and satisfy your sweet tooth at the same time.
I also love how homemade ice cream is so easy to make. Made with just a handful of ingredients, this delicious ice cream can be whipped up in no time at all. It is so easy to make you may never buy store-bought ice cream again.
The best part about this recipe is that it's made with real mangoes and real fresh cream. This, my friends, makes this ice cream amazingly creamy and delicious.
I'm sure you probably already know how much I love ice cream. I seem to be making it every week around here! 🙂
And this fresh mango ice cream is one of our new favorites; it goes right up beside my other no churn ice cream recipes of Strawberry Cheesecake Ice Cream, Haskap Berry Ice Cream, and Smore's Ice Cream.
Have an ice cream maker? Try these homemade ice cream recipes: Chocolate Ice Cream and Raspberry Rhubarb Ice Cream.
🥭 More mango recipes
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😃 Why you will love this recipe
- This easy homemade mango ice cream is insanely easy to make. It's a no-churn ice cream recipe. Just mix everything together, pour it into a pan, and freeze. No ice cream maker is required!
- No cooking required for this recipe as it does not contain any egg yolks. Just a few minutes of prep time is all that is needed.
- It's made with real mangoes. No artificial flavors or colors here! Just ripe, fresh mangoes blended into smooth and creamy ice cream. It tastes like summer in a bowl!
- It's a great way to use up ripe mangoes. You will love the intense mango flavor.
- This mango ice cream is a delicious dessert for hot summer days (or any day, really).
- The creamy mangoes make this ice cream smooth and absolutely irresistible.
- Made with just a few simple ingredients, it's the perfect dessert for hot days.
- Delicious, creamy, and packed with tropical flavor, this mango ice cream is sure to be a hit with the whole family!
🥭 Ingredients
Only a handful of simple ingredients are needed to make this delicious mango ice cream. You can easily find everything you need at your local grocery store.
- Heavy cream or heavy whipping cream. Whip the cream by itself to get it to double in volume and form soft peaks before adding anything else.
- Fresh mangoes. Choose fresh, ripe mangoes for this ice cream. Unripe mangoes will give the ice cream a sour taste.
- Vanilla extract adds a lovely hint of vanilla flavor.
- Sweetened condensed milk has the water content evaporated out so fewer ice crystals form. It also acts as a sweetener. The thick syrup also softens the ice cream and makes it easier to scoop. You can use regular, low-fat, or fat-free sweetened condensed milk.
- Lemon juice adds a touch of tartness and prevents the ice cream from being too sweet.
See the recipe card for quantities.
🍦 How to make mango ice cream
The first step is to make mango puree. Using a food processor or blender, blend chopped mangoes with lemon juice until smooth. Scrape the sides of the food processor periodically. You will end up with fresh mango puree. Set aside.
Next, whip the heavy cream with an electric mixer at high speed in a large bowl until soft peaks form.
Next, add the can of sweetened condensed milk and vanilla. Blend at medium speed until stiff peaks form and you have a creamy texture.
Add the mango mixture to the whipped ice cream batter, and mix with an electric beater until the fruit puree is well combined.
Pour the ice cream mixture from the large mixing bowl into a bread loaf tin or freezer-safe container. Smooth out the ice cream with a wooden spoon.
Cover with plastic wrap, and freeze for 6 hours or overnight.
Enjoy!
Hint: When you're ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly.
🍨 How to serve no-churn mango ice cream
There are lots of ways to enjoy this delicious treat:
- Scoop the creamy ice cream into a bowl
- Serve in a waffle cone or ice cream cone
- Make a sundae with fresh mango, chopped nuts, and a drizzle of chocolate sauce.
- You can also use it as a filling for crepes.
- Turn it into an ice cream sandwich by sandwiching it between two oatmeal cookies.
- Serve it on Crispy Buttermilk Waffles or Buttermilk Sheet Pan Pancakes.
- For a fun party dessert, serve it in small bowls or cones topped with whipped cream and a sprinkle of chopped nuts.
- Garnish with fresh mango slices
🥭 Substitutions
- Mangoes: If you can't find fresh mangoes, you can substitute frozen mangoes or mango puree. For the best flavor, use ripe mangoes that are quite soft to the touch. Be sure to use unsweetened mango puree or the ice cream will be too sweet. If using frozen mangos, defrost them fully first. Squeeze out as much water as you can from the mango chunks before blending as any water left will turn into ice crystals which will form throughout the ice cream.
- Lemon juice: You can also use lime juice to balance out the sweetness of the mangoes.
- Heavy cream: You can also use full-fat coconut cream.
🥥 Variations
There are a few variations you can try on this recipe. For example, you could:
- Add in some shredded coconut
- Top it off with a drizzle of honey
- Top with fresh fruit
- Drizzle on some chocolate sauce
- Add chopped nuts to the ice cream
- Make a mango milkshake by only freezing the ice cream base for a couple of hours.
Dairy-free or vegan: Use full-fat coconut milk and vegan condensed milk.
🍽 Equipment
- Stand mixer with a whisk attachment, or a hand mixer or immersion blender (hand blender)
- Food processor
- Loaf pan or baking dish
- Plastic wrap
🌡️ Storage
Once it's frozen, leftover ice cream will keep in the freezer in an airtight container for up to 2 weeks. Be sure to wrap it tightly in plastic wrap to prevent freezer burn.
🤩 Top tips
For best results, follow these helpful tips:
- To make the best mango ice cream recipe, start with fresh ripe mangoes. The fruit should be soft to the touch and slightly fragrant. If you can't find ripe mangoes, you can use frozen ones instead.
- Make sure the mango pulp is nice and smooth
- Make sure that the heavy cream is chilled. Take it out of the fridge just when you are ready to use it.
- Chill the beaters and bowl before whipping the heavy cream. This will help it set up faster.
- Chill the sweetened condensed milk before adding it to the ice cream base.
- Whip the heavy cream until soft peaks form before adding the rest of the ingredients. This will make for smoother and creamier ice cream.
- Place the plastic wrap directly on top of the ice cream batter to prevent ice crystals from forming. Smooth it gently on top of the ice cream batter with your fingers.
- Be sure to freeze the mixture for at least 6 hours before serving.
- Let the ice cream soften slightly at room temperature to make it easier to scoop.
❓ Frequently Asked Questions (FAQs)
Mango ice cream is made of mango puree, cream, sweetened condensed milk, lemon juice, and vanilla extract.
The best way to make homemade no-churn mango ice cream is to whip up some heavy cream until doubled in volume, add mango puree with lemon juice, a can of sweetened condensed milk, and vanilla extract. Mix together well and pour into a loaf pan and cover with plastic wrap. Freeze for several hours or overnight.
It takes about six hours total time to make homemade mango ice cream. The first step is to prepare the ice cream, which takes about 10 minutes of prep time. The next time is to freeze the ice cream for about 6 hours, or until firm.
The best way to store homemade mango ice cream is to freeze it in an airtight container with a layer of plastic wrap smoothed tight over the ice cream.
Homemade mango ice cream will last in the freezer for about 2 weeks.
Mangoes are one of my favorite fruits, and I absolutely love them in ice cream. This no-churn recipe is made with just a few simple ingredients, and it's absolutely delicious. The ice cream is nice and creamy, with a beautiful mango flavour. It's the perfect summer dessert!
If you love mangoes as much as I do, then you definitely need to try this recipe!
Also, if you try it out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment in the comments section below. 🙂
📋 Recipe
Easy Homemade Mango Ice Cream Recipe (No-Churn)
Equipment
- Large mixing bowl
- Electric beater or immersion blender
- Food processor
- Loaf pan or baking dish
- Plastic wrap
Ingredients
- 3 cups fresh mango, peeled and diced about 3 medium-sized mangoes
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Place mango chunks into a food processor or blender with lemon juice. Blend until you have smooth mango puree. Set aside.
- Whip the heavy cream with an electric mixer at high speed in a large bowl until soft peaks form.
- Add the can of sweetened condensed milk and vanilla. Blend at medium speed until stiff peaks form and you have a creamy texture.
- Add the mango puree to the ice cream batter, and mix with the electric beater until the mango puree is well combined.
- Pour the mango ice cream mixture into a loaf pan or freezer-safe container. Smooth out the top of the ice cream with a spoon.
- Cover with plastic wrap, and freeze for 6 hours or overnight.
- Enjoy!
Video
Notes
- Start with fresh ripe mangoes. The fruit should be soft to the touch and slightly fragrant. If you can't find ripe mangoes, you can use frozen ones instead.
- Make sure the mango pulp is nice and smooth
- Make sure that the heavy cream is chilled. Take it out of the fridge just when you are ready to use it.
- Chill the beaters and bowl before whipping the heavy cream. This will help it set up faster.
- Chill the sweetened condensed milk before adding it to the ice cream base.
- Whip the heavy cream until soft peaks form before adding the rest of the ingredients. This will make for smoother and creamier ice cream.
- Place the plastic wrap directly on top of the ice cream batter to prevent ice crystals from forming.
- Be sure to freeze the mixture for at least 6 hours before serving.
- Let the ice cream soften slightly before scooping to make it easier to scoop.
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