Easy Homemade Mango Ice Cream Recipe – No Ice Cream Maker Needed

Easy Homemade Mango Ice Cream Recipe – No Ice Cream Maker Needed

Indulge in the vibrant flavor of freshly ripened mangoes with this foolproof mango ice cream recipe. Made without an ice cream machine, it captures the true essence of summer in every scoop. Silky, rich, and delightfully fruity, this homemade treat is ready in just a few simple steps and highlights the natural sweetness of mango. Perfect for family gatherings, backyard barbecues, or a refreshing finish to any meal.

Why You’ll Love This Mango Ice Cream

Pure fruit flavor: Intense mango taste with no artificial additives.
Super creamy texture: Condensed milk and whipped cream create an ultra‑smooth finish.
No special equipment: All you need is a blender, a whisk, and freezer‑safe containers.
Customizable: Add mix‑ins like chocolate chips, nuts, or swirl in passionfruit coulis.

Ingredients (Makes 6–8 Servings)

2 large ripe mangoes (about 2 cups mango purée)
1 can (395 g) sweetened condensed milk
2 cups (480 ml) heavy whipping cream, chilled
½ tsp pure vanilla extract (optional, for depth of flavor)
Pinch of salt (enhances sweetness)
Optional add‑ins: chocolate chips, shredded coconut, chopped pistachios, or lime zest

Pro tip: Use mango varieties known for their bright color and bold flavor, such as Alphonso, Ataulfo, or Honey Gold, for the best results.

how to make mango ice cream

1.Prepare the Mango Purée

Peel and dice the mango flesh.

Place the mango chunks in a blender or food processor.

Purée until completely smooth, then measure out 2 cups (about 500 ml).

Optional: To intensify flavor and remove excess water, simmer the purée over low heat for 8–10 minutes until it reduces by half. Cool completely.

2.Whip the Cream

In a large bowl, pour in the chilled heavy cream.

Using an electric mixer or hand whisk, beat on medium‑high speed until stiff peaks form. The cream should hold its shape when the whisk is lifted.

3.Combine Condensed Milk and Mango

In a separate bowl, stir together the cooled mango purée, sweetened condensed milk, vanilla extract, and a pinch of salt until smooth.

4.Fold and Layer

Gently fold one‑third of the whipped cream into the mango‑condensed milk mixture to lighten it.

Carefully fold in the remaining whipped cream until no streaks remain, preserving as much airiness as possible.

5.Freeze

Transfer the mixture into a freezer‑safe container. Level the surface with a spatula.

Press a piece of parchment paper directly onto the surface to prevent ice crystals.
Cover and freeze for at least 12 hours, or until firm. For a firmer texture, freeze up to 24 hours.

6.Serve

Remove from the freezer 5–10 minutes before scooping to soften slightly.

Scoop into bowls or cones and garnish with fresh mango slices, a sprinkle of toasted coconut, or a drizzle of lime juice.

Mango Ice Cream Recipe

Expert Tips for Perfect Mango Ice Cream

Ripeness matters: Choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem.
Prevent icicles: Reducing the purée removes surplus water, yielding a creamier scoop.
Avoid over‑mixing: Fold with a light hand to retain air in the cream; this gives a scoopable texture.
Flavor boosters: Stir in a teaspoon of lime zest or a splash of rum for an adult twist.

Recipe Variations

Vegan Mango Ice Cream: Use full‑fat coconut cream in place of dairy cream and coconut condensed milk instead of regular condensed milk.
Mango‑Coconut Swirl: Reserve ½ cup of coconut cream; layer between mango ice cream for a tropical ribbon.
Mango‑Berry Blend: Fold in ½ cup of chopped strawberries or raspberries for a dual‑fruit sensation.
Spiced Mango Ice Cream: Add ¼ tsp ground cardamom or a pinch of chili powder to the mango purée for a subtle kick.

Nutritional Snapshot (per serving, serves 8)

Calories: ~300 kcal
Fat: 18 g
Carbohydrates: 32 g (mostly natural sugars)
Protein: 4 g

Nutrition values will vary based on mango variety and any optional mix‑ins

Easy Homemade Mango Ice Cream Recipe

Questions & Answers

Q1: Can I use frozen mango instead of fresh?
A: Yes. Thaw and drain any excess liquid before blending to prevent a watery texture.

Q2: How long will homemade mango ice cream stay fresh?
A: Stored in an airtight container, it maintains best quality for up to 2 weeks in the freezer.

Q3: What is the secret to a scoop‑able texture?
A: The combination of whipped cream (which adds air) and sweetened condensed milk (which lowers ice crystal formation) delivers that perfect scoopability.

Q4: Can I make this recipe sugar‑free?
A: Substitute condensed milk with a sugar‑free condensed milk alternative and taste the mango purée for additional sweetness before mixing.

Q5: How can I prevent freezer burn?
A: Press parchment paper onto the ice cream surface and seal the container tightly. Store away from the freezer door to minimize temperature fluctuations.

Enjoy the lush, tropical goodness of this mango ice cream any time you crave a refreshing treat. Its simplicity and authenticity make it a standout addition to your repertoire of homemade frozen desserts.