Homemade Mango Ice Cream

This Homemade Mango Ice Cream is a dreamy, tropical treat that’s creamy, rich, and made without an ice cream maker. Using just a few simple ingredients, this recipe creates a scoopable ice cream with a natural mango flavor that store-bought varieties can’t match. Perfect for summer days, dinner parties, or whenever you need a refreshing dessert that tastes like sunshine in a bowl.

Why You’ll Love This Recipe

This recipe is magic in a bowl—no ice cream maker required, yet it turns out unbelievably creamy and smooth. It lets the flavor of ripe, juicy mangoes shine, offering a fresh and natural fruit taste in every scoop. With the sweetness of condensed milk and the richness of whipped cream, this ice cream is balanced, easy to make, and perfect for mango lovers of all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large ripe mangoes (to make about 2 cups of mango puree)

• 395 g (14 oz) sweetened condensed milk (1 can)

• 2 cups thickened cream / heavy cream / whipping cream, cold

• 1/8 teaspoon yellow liquid food coloring (optional)

Directions

1. Prepare the Mangoes:
   Peel and dice the mango flesh. Use a blender, food processor, or stick blender to puree the mango until smooth. Measure out 2 cups of puree (about 2¼ cups of diced mango yields this amount).

2. Reduce the Mango Puree:
   Pour the puree into a non-stick skillet over medium-low heat. Stir constantly for 8–10 minutes, or until it reduces by half. You’ll know it’s ready when you can drag a wooden spoon across the skillet and the line stays visible for a second. You should have at least 1 cup of thickened mango puree. Cool the puree completely.

3. Combine with Condensed Milk:
   In a large bowl, whisk the cooled mango puree with the sweetened condensed milk. Add food coloring if using, and mix until well combined.

4. Whip the Cream:
   Using a stand mixer or hand mixer, beat the cold cream until stiff peaks form.

5. Lighten the Mango Mixture:
   Add one scoop of whipped cream into the mango mixture and fold gently to lighten it up.

6. Combine and Fold:
   Pour the mango mixture into the remaining whipped cream. Gently fold until smooth and fully incorporated. This may take a few minutes, but be careful not to overmix.

7. Freeze:
   Pour the ice cream base into a freezer-safe container (preferably glass or non-reactive). Place a piece of parchment paper directly on the surface of the ice cream, then seal with a lid or cover tightly with plastic wrap.

8. Freeze and Serve:
   Freeze for at least 12 hours. When ready to serve, remove the parchment paper, let the ice cream sit at room temperature for about 5 minutes to soften, then scoop and enjoy.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 10 minutes
Freeze time: 12+ hours
Total time: 25 minutes active + freezing

Variations

• Coconut Mango Ice Cream: Add ½ cup coconut cream or shredded coconut to the mango-condensed milk mixture.

• Spicy Mango Ice Cream: Add a pinch of chili powder or cayenne for a bold twist.

• Lime Zest: Stir in a teaspoon of lime zest for a fresh, zesty flavor contrast.

• Mango Swirl: Fold in small chunks of fresh mango before freezing for texture.

• Other Fruits: Replace mango with ripe strawberries, peaches, or passionfruit pulp for variety.

Storage/Reheating

Store mango ice cream in a sealed, freezer-safe container for up to 2 weeks. Place a layer of parchment paper directly on the surface to prevent ice crystals. Let it sit at room temperature for 5–10 minutes before scooping if frozen for over 24 hours. Avoid thawing and refreezing repeatedly to maintain its creamy texture.

FAQs

Can I make this without reducing the mango puree?

Reducing the puree is essential for removing excess water, which keeps the ice cream creamy and prevents it from being icy.

What type of mangoes are best?

Use ripe, sweet mangoes like Alphonso, Ataulfo, or Kent for the best flavor. Avoid fibrous varieties.

Can I use frozen mangoes?

Yes, thaw them fully and blend. Reduce as instructed to remove excess moisture.

Do I need an ice cream maker?

No ice cream maker is required. This no-churn method works perfectly with whipped cream and condensed milk.

Why use condensed milk instead of sugar?

Condensed milk adds both sweetness and creaminess, helping to create the smooth, scoopable texture without churning.

Can I skip the food coloring?

Yes, it’s purely optional. It enhances the visual appeal but doesn’t affect flavor.

Can I add mix-ins like nuts or fruit chunks?

Yes, chopped pistachios, white chocolate chips, or extra mango chunks make great additions.

How long does it take to freeze?

At least 12 hours for optimal texture. For best results, freeze overnight.

Why is my ice cream too hard?

If it’s been in the freezer over 24 hours, let it sit out a few extra minutes to soften before scooping.

Can I make this dairy-free?

Yes. Use coconut cream instead of whipping cream and a plant-based sweetened condensed milk alternative.

Conclusion

Homemade Mango Ice Cream is a tropical delight that’s easy to make and bursting with fresh fruit flavor. It’s creamy, refreshing, and made with just a few ingredients—no special equipment needed. Whether you’re cooling down on a hot day or craving a spoonful of sunshine, this no-churn ice cream is the perfect dessert to enjoy all season long.