Mango Ice Cream
There’s a specific kind of heat that signals the peak of summer. It’s the kind that makes the pavement shimmer and has you searching for any sliver of shade.
I remember those days as a kid, when the only cure was a scoop of something ice-cold. My favorite was always mango ice cream. It felt like eating pure sunshine.
It wasn’t just a dessert; it was an event. The vibrant color, the perfume of ripe mangoes, and that first creamy, sweet bite that instantly cooled you from the inside out.
I’ve spent years chasing that perfect texture—rich and creamy, never icy. This recipe is the one. It’s a simple, no-churn version that captures that exact summer magic without needing any fancy equipment.
Let’s make a batch together. It’s easier than you think.
What You’ll Need
The beauty of this recipe is its simplicity. You only need a handful of ingredients to create something truly special.
- Ripe Mangoes: About 3 to 4 large, sweet mangoes (like Ataulfo or Honey mangoes) to yield 2 cups of puree.
- Heavy Whipping Cream: 2 cups, cold. This is the backbone of our creamy texture.
- Sweetened Condensed Milk: One 14-ounce can, also cold. This provides sweetness and a smooth, scoopable consistency.
- Vanilla Extract: 1 teaspoon, for a little warmth and depth.
- Lime Juice: 1 tablespoon, fresh if possible. It brightens the mango flavor and cuts the richness.
- Salt: A tiny pinch. It just makes everything taste better.
Tools Required
No special ice cream maker needed for this one. Here’s the basic gear you’ll want to have on hand.
- Blender or Food Processor
- Large Mixing Bowl (metal or glass is best)
- Electric Hand Mixer or Stand Mixer
- Spatula
- Loaf Pan or any freezer-safe container (around 9×5 inches)
- Parchment Paper or Plastic Wrap
How to Make No-Churn Mango Ice Cream
Follow these simple steps, and you’ll have perfect mango ice cream waiting for you in the freezer.
Step 1: Prepare the Mango Puree
Peel and chop your ripe mangoes. Place the mango chunks into a blender with the fresh lime juice. Blend until you have a completely smooth puree. Set it aside for now.
Step 2: Whip the Cream
Pour the cold heavy cream into a large, chilled mixing bowl. Using an electric mixer, whip the cream on medium-high speed until it forms stiff peaks. This means when you lift the beaters, the cream holds its shape.
Step 3: Combine the Base
Gently pour the cold sweetened condensed milk, vanilla extract, and pinch of salt into the whipped cream. Using a spatula, carefully fold the ingredients together until they are just combined. Be gentle here; you want to keep all that air you whipped into the cream.
Step 4: Fold in the Mango
Pour about two-thirds of the mango puree into the cream mixture. Fold it in gently until it’s mostly incorporated. You don’t need it to be perfectly uniform; a few streaks are fine.
Step 5: Assemble and Freeze
Pour half of the ice cream base into your loaf pan. Dollop half of the remaining mango puree over the top. Use a knife or skewer to gently swirl the puree into the base. Pour the rest of the ice cream base on top, followed by the last of the puree. Swirl again to create a beautiful marbled effect.
Step 6: The Final Freeze
Cover the pan tightly. I like to press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or until firm. Overnight is even better.
Pro Tips
I’ve made this recipe more times than I can count. Here are a few things I’ve learned that make a real difference.
- Chill Everything: I mean it. Put your mixing bowl and beaters in the freezer for 15-20 minutes before you start. Cold cream whips up faster and creates a lighter, fluffier base. Cold condensed milk incorporates more easily without deflating the cream.
- The Right Mango Matters: Use the sweetest, most fragrant mangoes you can find. Ataulfo (also called Honey or Champagne) mangoes are perfect because they are super sweet and not fibrous. If your mangoes are a bit stringy, press the puree through a fine-mesh sieve to get a silky-smooth texture.
- Don’t Overmix: When you fold the condensed milk and mango puree into the whipped cream, be gentle. The goal is to keep the mixture as light and airy as possible. Overmixing will deflate the cream, leading to a denser, icier result. Stop folding as soon as it’s combined.
- Taste and Adjust: Mango sweetness can vary a lot. Before you freeze it, give the base a little taste. If your mangoes weren’t super sweet, you can fold in another tablespoon or two of condensed milk.
Substitutions and Variations
Want to change things up? This recipe is very forgiving. Here are some ideas to get you started.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Heavy Cream | Chilled Full-Fat Coconut Cream | Makes a great dairy-free/vegan version. |
| Sweetened Condensed Milk | Sweetened Condensed Coconut Milk | Keeps it vegan and adds a coconut note. |
| Fresh Mangoes | Canned Mango Puree | A good option if fresh mangoes are not in season. |
| Add-Ins | Toasted Coconut, Cardamom, White Chocolate | Fold in 1/2 cup of add-ins before freezing. |
Nutritional Information & Pairings
Here’s a quick look at the nutritional profile and some ideas for serving.
| Nutritional Breakdown (Approx. per serving) | |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 30g |
| Fat | 17g |
| Protein | 4g |
Meal Pairing Suggestions:
This ice cream is a star on its own, but it also plays well with others. Try a scoop alongside a slice of simple pound cake or buttery shortbread cookies. For a tropical twist, serve it with grilled pineapple slices.
Cooking Time Efficiency:
The hands-on time for this recipe is only about 20 minutes. You can make the mango puree a day ahead and store it in the fridge to break up the process.
Make-Ahead & Storage Tips
This ice cream is perfect for making ahead. It needs at least 6 hours to freeze, so making it the day before you plan to serve it is ideal.
For leftovers, store the ice cream in a well-sealed, airtight container in the freezer. Always press a piece of plastic wrap or parchment paper against the surface before closing the lid. This simple trick is the best defense against icy textures.
It will keep beautifully for up to two weeks, though I doubt it will last that long!
Frequently Asked Questions
Here are answers to some common questions that might come up.
Q1. Why is my no-churn ice cream icy instead of creamy?
Ans: This usually happens for two reasons. First, the whipped cream might have been under-whipped or overmixed, causing it to lose air. You need stiff peaks! Second, ice crystals can form if the container isn’t sealed properly in the freezer. Using the plastic wrap trick really helps.
Q2. Can I use frozen mango chunks instead of fresh ones?
Ans: Yes, absolutely. Just make sure to thaw them completely before blending them into a puree. Pat them dry with a paper towel to remove any excess water, which can contribute to an icy texture.
Q3. My ice cream is too hard to scoop right out of the freezer. What can I do?
Ans: Homemade ice cream freezes harder than store-bought because it lacks commercial stabilizers. Just let the container sit on the counter for 5-10 minutes before scooping. It will soften up to the perfect consistency.
Q4. Can I reduce the amount of condensed milk to make it less sweet?
Ans: You can, but be careful. The sugar in the condensed milk is what keeps the ice cream soft and scoopable. Reducing it too much can result in a harder, icier final product. If you do reduce it, maybe start by cutting back by only a quarter of the can.
Wrapping Up
And there you have it—a scoop of pure, unadulterated summer. This mango ice cream is rich, creamy, and bursting with fresh, tropical flavor.
It’s proof that you don’t need complicated gadgets or a long list of ingredients to create something truly delicious at home.
I hope you give this recipe a try. When you do, please come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any fun variations of your own!
