Homemade Mango Ice Cream

Why You’ll Love This Recipe

This mango ice cream is not only rich and delicious, but it’s also incredibly easy to make — no ice cream maker required! With the natural sweetness of mangoes and a creamy base, it strikes the perfect balance between fruity and indulgent. It’s egg-free, no-churn, and customizable, making it ideal for mango lovers and home cooks of all skill levels.

Ingredients

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

• Ripe mangoes (fresh or frozen, peeled and chopped)
• Sweetened condensed milk
• Heavy whipping cream
• Lime juice (optional, for a zesty kick)
• Vanilla extract (optional)
• Sugar (if needed, depending on mango sweetness)

Directions

1. In a blender or food processor, puree the mango chunks until smooth. If desired, strain to remove any fibers for an extra-smooth texture.
2. In a large mixing bowl, whip the heavy cream with a hand mixer or stand mixer until soft peaks form.
3. Gently fold in the sweetened condensed milk, mango purée, lime juice, and vanilla extract, being careful not to deflate the whipped cream. Taste and add a bit of sugar if needed.
4. Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
5. Cover with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
6. Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.

Servings and timing

This recipe makes about 6–8 servings.
Preparation time: 15 minutes
Freezing time: 6 hours or overnight
Total time: Approximately 6 hours 15 minutes

Variations

• Dairy-free: Use full-fat coconut cream instead of heavy cream and a dairy-free condensed milk alternative.
• Spiced version: Add a pinch of cardamom or cinnamon to enhance the tropical flavor.
• Chunky style: Stir in small mango chunks before freezing for texture.
• Citrus twist: Mix in a swirl of lemon or lime curd for a tart contrast.
• Sorbet-style: Blend mango with a bit of sugar syrup and freeze without cream for a lighter version.

Storage/Reheating

Store mango ice cream in an airtight, freezer-safe container for up to 2 weeks.
To serve, let it sit at room temperature for 5–10 minutes to soften before scooping.
Do not refreeze once fully melted to preserve texture.

FAQs

Can I use canned mango pulp?

Yes, canned mango pulp (such as Alphonso mango pulp) works great and adds rich color and flavor.

Do I need an ice cream maker?

No, this is a no-churn recipe and requires only a hand mixer or stand mixer.

What type of mango is best?

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

Can I use frozen mangoes?

Yes, thaw them before blending, and drain excess water to prevent icy texture.

How long does homemade mango ice cream last?

It’s best within 1–2 weeks for peak freshness and flavor.

Can I make it sugar-free?

Yes, use unsweetened mango and a sugar-free condensed milk alternative.

Why is my ice cream icy?

Excess water from fruit or overmixing can cause iciness. Make sure to blend mangoes well and fold gently.

Can I make this recipe vegan?

Yes, substitute coconut cream for heavy cream and use vegan condensed milk.

Can I add other fruits?

Yes, mango pairs well with pineapple, passionfruit, or berries for a mixed-fruit version.

Is this ice cream soft or firm?

It’s firm like traditional ice cream but softens beautifully after a few minutes at room temperature.

Conclusion

Homemade Mango Ice Cream is the ultimate warm-weather dessert — creamy, fruity, and delightfully easy to make. With just a few simple ingredients, you can enjoy a scoop (or two) of tropical bliss whenever the craving strikes. Whether served in a cone, a bowl, or straight from the freezer, this refreshing treat is guaranteed to brighten your day.

Homemade Mango Ice Cream

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Homemade Mango Ice Cream is a creamy, tropical frozen dessert made with ripe mangoes, sweetened condensed milk, and whipped cream. This no-churn treat is bursting with fruity flavor and requires no ice cream maker.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: Serves 6 to 8
• Category: Dessert
• Method: No-Churn/Freezing
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

• 2 cups ripe mango chunks (fresh or frozen, thawed and drained)
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 tbsp lime juice (optional)
• 1 tsp vanilla extract (optional)
• 1–2 tbsp sugar (optional, depending on mango sweetness)

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Instructions

1. In a blender or food processor, puree the mango chunks until smooth. Strain for extra smoothness, if desired.
2. In a large mixing bowl, whip the heavy cream with a hand mixer until soft peaks form.
3. Gently fold in the mango purée, sweetened condensed milk, lime juice, vanilla extract, and sugar (if using) until fully combined.
4. Transfer the mixture into a loaf pan or freezer-safe container and smooth the top.
5. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
6. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften for easier scooping.

Notes

• Use sweet, ripe mangoes like Alphonso or Ataulfo for best flavor.
• For a dairy-free version, use coconut cream and dairy-free condensed milk.
• Fold in mango chunks before freezing for added texture.
• Don’t overmix the whipped cream to maintain a light texture.
• Best consumed within 1–2 weeks for optimal flavor and texture.

Nutrition

• Serving Size: 1/2 cup
• Calories: 260
• Sugar: 22g
• Sodium: 60mg
• Fat: 17g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg