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Homemade Mango Ice Cream

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This homemade mango ice cream is ultra-creamy, scoopable, and made without an ice cream maker. Using just three main ingredients, including fresh mango puree, it’s a tropical frozen dessert that tastes far better than anything store-bought!

  • Total Time: 25 minutes (+ 12 hrs freezing)
  • Yield: 6 servings

Ingredients

  • 2 large ripe mangoes, to make 2 cups puree
  • 395g / 14 oz sweetened condensed milk (1 can)
  • 2 cups thickened cream / heavy cream / whipping cream, cold
  • 1/8 tsp yellow liquid food colouring (optional)

Instructions

  1. Dice the flesh of the mangoes and blend until smooth. Measure out 2 cups of mango puree (about 2 1/4 cups diced mango).
  2. Pour mango puree into a non-stick skillet over medium-low heat. Cook, stirring constantly, for 8–10 minutes until reduced by half (to about 1 cup). Let cool completely.
  3. In a bowl, whisk together the cooled mango puree and sweetened condensed milk. Add food colouring, if using.
  4. In a separate bowl, beat the cold cream with a hand mixer or stand mixer until stiff peaks form.
  5. Add a scoop of whipped cream into the mango mixture and gently fold to lighten.
  6. Pour the mango mixture into the whipped cream and gently fold until well combined and lump-free (this may take a few minutes).
  7. Transfer to a freezer-safe container (preferably glass or non-reactive). Smooth the top, then cover with parchment paper touching the surface and seal with a lid or cling wrap.
  8. Freeze for at least 12 hours.
  9. Before serving, let sit at room temperature for 5–10 minutes to soften slightly, then scoop and enjoy!

Notes

  • Use ripe, sweet mangoes for the best flavor. The mango flavor intensity depends entirely on the quality of your fruit.
  • This recipe doesn’t require an ice cream maker—just a hand mixer or stand mixer for whipping the cream.
  • The cooked mango puree ensures the ice cream stays creamy and doesn’t crystallize.
  • Yellow food coloring is optional and used for visual appeal only.
  • Can be adapted for other fruit flavors—see original source for variations.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 345
  • Sugar: 36g
  • Sodium: 85mg
  • Fat: 20g
  • Saturated Fat: 13g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://recipeteach.com/homemade-mango-ice-cream/