This creamy Mango No Churn Ice Cream is super simple to make and is full of fresh mango flavor. And best of all, no ice cream machine is required! Just freeze and serve!
If you love this recipe, try this homemade mango sorbet next!
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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.
This fresh mango ice cream is one of my favorites; it ranks right up there with my No Churn Haskap Berry Ice Cream.
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😃 Why You'll Love This Recipe
- No ice cream maker is required.
- This recipe does not require cooking, as it does not contain egg yolks.
- It's made with real mangoes.
- It's a great way to use up ripe mangoes.
🥭 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. Use fresh, ripe mangoes. Unripe mangoes will give the ice cream a sour taste.
- 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.
See the printable recipe card below for quantities and a full list of ingredients.
🍦 How To Make Mango No Churn Ice Cream
Follow the step-by-step instructions or watch the video below for how to make this easy no churn mango ice cream.
- Blend chopped mangoes with lemon juice in a blender or food processor until smooth, scraping the sides periodically.
- Whip the heavy cream with an electric mixer at high speed in a large bowl until soft peaks form. Add the entire can of sweetened condensed milk and the vanilla extract. Blend at medium speed until stiff peaks form and the mixture has 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!
When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly.
🍨 Serving Suggestions
- Scoop the creamy ice cream into a bowl, waffle cone, or ice cream cone.
- Make a sundae with fresh mango, whipped cream, chopped nuts, and a drizzle of chocolate sauce.
- Use it as a filling for crepes or 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.
Substitutions & Variations
- Use frozen mangoes or mango puree instead of fresh mangoes. If using frozen mangoes, defrost them first and squeeze out as much water as you can before blending.
- Use lime juice instead of lemon juice.
- Make it vegan by using full-fat coconut cream and vegan condensed milk.
- Stir in some shredded coconut or chopped nuts.
- Make a mango milkshake by only freezing the ice cream base for a couple of hours.
🌡️ Storage
Once frozen, cover it with plastic wrap or transfer it to an airtight container and store it for up to 2 weeks.
Expert Tips
- Use ripe mangoes. The fruit should be slightly soft to the touch.
- Chill the beaters and bowl before whipping the heavy cream. This will help it set up faster.
- Place the plastic wrap directly on top of the ice cream batter to prevent ice crystals from forming.
- Let the ice cream soften slightly at room temperature to make it easier to scoop.
❓Recipe FAQ's
Mango ice cream is made of mango puree, heavy cream, sweetened condensed milk, lemon juice, and vanilla extract.
It takes about six hours total time to make homemade mango ice cream.
Homemade mango ice cream will last in the freezer for about 2 weeks.
🥭 More Mango Recipes
More Homemade Ice Cream Recipes
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- Jeri
Printable Recipe
Mango No Churn Ice Cream
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 to the whipped cream. Blend at medium speed until stiff peaks form and the mixture has 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
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Notes
- Use ripe mangoes. The fruit should be slightly soft to the touch.
- Chill the beaters and bowl before whipping the heavy cream. This will help it set up faster.
- Place the plastic wrap directly on top of the ice cream batter to prevent ice crystals from forming.
- Let the ice cream soften slightly at room temperature to make it easier to scoop.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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