Name: Mango Ice Cream
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Tropical
Ingredients: 2 cups ripe mangoes, peeled and chopped (fresh or frozen and thawed); 1 can (14 oz) sweetened condensed milk; 2 cups heavy whipping cream; 1 tablespoon lemon juice (optional)

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Homemade mango ice cream is a tropical treat I can't get enough of. It's creamy, fruity, and the perfect balance of sweet and refreshing. Made with real mangoes and just a few simple ingredients, it’s an easy dessert that tastes like sunshine in every bite.

Why You’ll Love This Recipe

I love how simple and delicious this recipe is. I don’t need an ice cream maker, and it comes together with just a few ingredients I likely already have. The natural sweetness and flavor of ripe mangoes shine through, making it a fruity delight I can whip up in no time. Whether I'm hosting guests or craving something cool and sweet, this mango ice cream never disappoints.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe mangoes (fresh or frozen and thawed)
Sweetened condensed milk
Heavy whipping cream
Lemon juice (optional, to balance the sweetness)

Directions

I start by peeling and chopping the mangoes, then blending them into a smooth puree. If I’m using frozen mango, I make sure it’s fully thawed before blending.
In a large bowl, I whip the heavy cream until stiff peaks form.
In a separate bowl, I mix the mango puree with the sweetened condensed milk and a splash of lemon juice.
I gently fold the mango mixture into the whipped cream, being careful not to deflate the cream.
I transfer the mixture into a container, smooth the top, and cover it.
I freeze it for at least 6 hours, or overnight, until it’s firm and scoopable.

Servings and timing

This recipe makes about 6 servings. It takes around 20 minutes to prepare, and I let it freeze for at least 6 hours before serving.

Variations

When I want a twist, I sometimes add chopped mango chunks or swirl in some mango pulp for extra texture. Coconut milk can replace part of the cream for a tropical coconut-mango combo. I’ve also added cardamom for a subtle spice or folded in crushed pistachios for crunch.

Storage/reheating

I store the mango ice cream in an airtight container in the freezer. It keeps well for up to 2 weeks. If it's too firm to scoop, I let it sit at room temperature for 5-10 minutes before serving. No reheating needed, just enjoy straight from the freezer.

FAQs

How do I make mango ice cream without condensed milk?

I can replace sweetened condensed milk with a mix of whole milk and sugar, or use coconut milk and maple syrup for a dairy-free version. The texture might change slightly but it’ll still be delicious.

Can I use canned mango pulp?

Yes, I’ve used canned mango pulp when fresh mangoes aren’t in season. I just make sure it’s unsweetened or adjust the condensed milk to avoid it being too sweet.

What type of mango is best for this ice cream?

I prefer using Alphonso or Ataulfo mangoes for their intense sweetness and rich flavor. Any ripe, juicy mango will work though.

Is it necessary to use an ice cream maker?

Not at all. This recipe is no-churn, which means I don’t need any special equipment—just a blender and a hand mixer or whisk.

Can I make it vegan?

Yes, I use coconut cream and sweetened condensed coconut milk for a dairy-free version. It turns out rich and creamy with a lovely coconut undertone.

Conclusion

Mango ice cream is one of my favorite homemade treats. It’s creamy, fruity, and so easy to make without an ice cream maker. Whether I’m looking for a quick dessert or a summer indulgence, this recipe delivers a burst of tropical flavor in every spoonful.

Mango Ice Cream

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Author: Sue
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 6 servings
Category: Dessert
Method: No-Churn
Cuisine: Tropical
Diet: Vegetarian

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Description

This homemade mango ice cream is a creamy, fruity, and refreshing tropical dessert made with ripe mangoes, sweetened condensed milk, and heavy cream. It's a no-churn recipe that's simple to prepare and full of natural mango flavor.

Ingredients

2 cups ripe mangoes, peeled and chopped (fresh or frozen and thawed)
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream
1 tablespoon lemon juice (optional)

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Instructions

Peel and chop the mangoes, then blend them into a smooth puree. If using frozen mango, thaw completely before blending.
In a large bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, mix the mango puree with the sweetened condensed milk and lemon juice.
Gently fold the mango mixture into the whipped cream, being careful not to deflate the cream.
Transfer the mixture into a container, smooth the top, and cover it.
Freeze for at least 6 hours or overnight until firm and scoopable.