You only need 4 ingredients to whip up a batch of this no-churn Mango Ice Cream. Taste the real mango flavor in this delicious, creamy homemade ice cream recipe!
This mango dessert is the perfect way to cool down on a hot summer day. And this ice cream doesn't require an ice cream maker!
There are tons of flavors of no-churn ice cream—from blue razz to white chocolate to peanut butter—but it's no fun eating ice cream by itself. I love eating a scoop of ice cream with a slice of summery cake! This Mango Ice Cream tastes great with both this Summer Peach Poke Cake and this tropical Pineapple Coconut Cake.
This Mango Ice Cream recipe is...
- Made with fresh mangoes
- Made with simple ingredients
If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Mango Ice Cream
- In a food processor, process your mangoes until the mangoes are nice and smooth.
- Pour mango purée and sugar into a saucepan, and simmer for 10 minutes or until the mango mixture becomes thick like a jam.
- Allow the mixture to cool a bit.
- In a stand mixer or with a hand mixer, whip the heavy cream to form stiff peaks.
- Add the condensed milk to the mango purée mixture and mix until combined. Fold in the whipped cream, and then pour mixture into a freezer container.
- Freeze until ice cream is fully frozen.
- Top the ice cream with extra mango puree or diced mangos.
Full directions on how to make Mango Ice Cream are in the printable recipe card below.
Tips & Tricks for Mango Ice Cream
Simmer Mango Mixture
Make sure to use a low heat setting on your stove when simmering the mango mixture. Otherwise, you will find that your mango mixture may burn.
The mango mixture is full of sugary ingredients that will burn easily if overheated. Stirring often will also help to prevent burning.
Blender or Food Processor
You can use either a blender or food processor to purée your mangoes. Either method works, but I find that a food processor is best for getting that creamy consistency you want.
If you don't have a high powered blender, add a splash of water to help your blender handle the thick mango slices.
Allow Ice Cream to Thaw
No-churn ice cream freezes very hard, to your ice cream may take around 10 minutes or so to thaw.
Letting your ice cream sit out on the counter for a few minutes will help it thaw and become scoopable.
Variations to Mango Ice Cream
Leave out the Sugar
If you don't want the excess sugar in your ice cream, then leave it out. The sweetened condensed milk adds a lot of sweetness, so the sugar is optional. Feel free to leave out the granulated sugar for a lower-sugar ice cream.
Swirl in Mango Purée
When you pour your ice cream into your freezer container, you should have a bit of mango purée left over.
You can pour the extra purée over the ice cream mixture in the container and then swirl it in before freezing. Or you can save the extra purée to top the ice cream when serving.
Mango Ice Cream FAQs
How long can you store no-churn ice cream?
This homemade ice cream can store for up to three months in the freezer. Place plastic wrap on top of the ice cream to help prevent ice crystals from forming. Preventing ice crystals will help your ice cream last longer.
Can I use frozen mangos in this recipe?
You are more than welcome to use fresh or frozen mangoes for this recipe. The main thing is making sure that your mangoes are completely puréed before you cook them. Making sure your mangoes are fully puréed will make your ice cream very creamy.
While you're here, be sure to grab my free e-cookbook packed with reader favorite vegetarian recipes!
Mango Ice Cream
- 2 cups cubed mango about 2–3 mangoes
- ¼ cup sugar optional
- 2 cups heavy cream
- 1 can sweetened condensed milk
- Using a food processor, purée mangoes until smooth.
- Mix mango purée and sugar in a small saucepan.
- Allow to simmer, srirring frequently, for about 10 minutes or until consistency becomes thick like jam.
- While the mango purée is thickening, whip cream until stiff peaks form (about 4–5 minutes on high speed).
- Allow the thickened mango purée to cool slightly.
- Whisk ¾ cup of the purée with sweetened condensed milk until thoroughly combined.
- Add whipped cream to the mango mixture.
- Fold in whipped cream gently until the mixture reaches uniform consistency.
- Transfer mixture into a freezer-safe container and cover. Allow ice cream to freeze for at least 4 hours before serving.
- Serve ice cream with extra mango purée and chopped mango if desired.
- The mango purée should be simmering on a pretty low heat to avoid burning.
- The total yield of thickened mango purée should be just over 1 cup, so there will be plenty leftover for topping the ice cream.
- Allow the container to sit at room temperature for about 10 minutes before trying to scoop so ice cream can soften slightly.
- You could also swirl the extra puree and/or mango chunks into the ice cream just before freezing, but I much preferred having the purée as sauce and not frozen.
- You could also use a small blender instead of a food processor to purée the mangoes, but you might have to add water to get it smooth. If this is the case, you will need to simmer your purée for a little longer to evaporate the extra water.
- The sugar in this recipe is optional. The sweetened condensed milk is quite sweet, and, along with the natural sugars in the mango, the ice cream is already quite sweet without the added sugar.
What Do You Think?