There is nothing more refreshing on a hot day than a scoop of cold ice cream. With mango chunks and a creamy base, this no churn Mango Ice Cream will whisk you away to the tropics.
Ingredients You’ll Need
You only need five simple ingredients in order to make this creamy mango ice cream. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Sweetened condensed milk – Don’t get this confused with evaporated milk. The sweetened condensed milk helps thicken the mixture and adds the sweetness that ice cream needs. Consider using a homemade sweetened condensed milk.
- Heavy whipping cream
- Vanilla extract
- Fine sea salt
- Mangos
Perfect Pairings
Of course this homemade mango ice cream recipe is delicious just the way it is. But there are some fun additions that make it even better! In addition to the mango, you can always blend in more things and flavors.
Other fruits like pineapple, peach, strawberries or blueberries. And you don’t have to stick with fruit! Add toppings like chocolate chips, sprinkles or homemade whipped cream. I also like topping this frozen dessert with sauces like strawberry sauce or blueberry sauce– both taste amazing!
How to Cut a Fresh Mango
If you do opt for fresh mango versus canned or jarred for your mango ice cream, here is how to easily cut them.
- Stand the mango on a wood cutting board stem end down and cut out 1/4 inch away from the center to avoid the seed.
- Firmly push down to separate the mango pulp from the seed.
- Using a sharp knife, cut into cubes, like an avocado, while still in the skin.
- Either scoop out cubes or flip skin “inside out” to peel out of the skin.
Homemade Mango Ice Cream
Equipment
Ingredients
- 4 ounces sweetened condensed milk*
- 2 teaspoons vanilla extract
- 1/8 teaspoon fine sea salt
- 2 cups heavy cream cold
- 2 cups mangos chopped and divided
Instructions
- In a large bowl, mix together the 4 ounces sweetened condensed milk*, v2 teaspoons vanilla extract and 1/8 teaspoon fine sea salt. Set aside.
- In a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric mixer with the whisk attachment, whip the 2 cups heavy cream cold until it is stiff, approximately 2-3 minutes.
- In batches, gently fold the whipped cream into the sweetened condensed milk mixture.
- Fold in about 90% of the chopped 2 cups mangos, reserving the rest to top.
- Pour the mixture into a 9x5x3 bread pan. Place, uncovered, in the freezer for 2 hours.
- At 2 hours, remove and press the remaining mango pieces into the top of the ice cream.
- Cover with aluminum foil and return to the freezer for 8-12 hours.
- Scoop and serve!
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Storage
Store any un-eaten ice cream in the airtight container you froze it in. Place a piece of parchment paper directly on top of the ice cream, and then wrap the container tightly with plastic wrap, and then again in foil.
All these layers will help prevent ice crystals from forming as it freezes. This creamy ice cream is edible for up to 3 months.
Your Questions, Answered
The short answer is no. It seems like a simple swap to use pre-whipped whipped cream or whipped topping for your mango ice cream, however it isn’t that simple. Whipped cream is already sweetened, so adding this along with the sweetened condensed milk will likely be too sweet.
Whipped topping is also sweetened but made with vegetable oil, which is why it is so stable and doesn’t fall. it tastes great, but this would mean you wouldn’t have a dairy-based ice cream, you’d have oil-based ice cream.
Traditional homemade ice cream requires a few more ingredients and more equipment to make. Churned ice cream often begins by making a custard with eggs and cream, heating it on the stove and then adding it to an ice cream maker where it is slowly churned while it is frozen.
No-churn ice cream recipes, like this homemade mango ice cream, on the other hand, requires no heating or special equipment to make. You simply mix the ingredients in a bowl, pour it in a container and toss it in the freezer to set.
There is a definite texture difference between the two with traditional ice cream being a bit firmer and smoother. No-churn ice cream tends to be fluffier and it will melt quite a bit quicker at room temperature than churned ice cream will.
More Frozen Desserts
We do love a good chilled dessert around here. Here are some of our favorite frozen treats.
Your homemade mango ice cream was sooo good! The creamy texture and vibrant mango flavor made it a perfect treat for the warm weather. It was surprisingly easy to make and turned out beautifully. Definitely adding this to my summer favorites!
This mango ice cream is so creamy and fresh. It’s the perfect fruity summer treat!
This is so fun and fresh! Me and my kids are going to love making this together all summer!
I love that I didn’t have to use an ice cream maker to make this homemade ice cream! And it really did turn out so well – it was super creamy, not icy or hard, and packed with mango flavor – the perfect summer treat!
wow, that was great scoop of mango ice cream.
This looks so refreshing, and it sounds so delicious. I love the bright fruitiness of the mango with the richness of the ice cream.