Say hello to the easiest and tastiest homemade mango ice cream recipe that uses only three ingredients, no ice cream machine needed! Enjoy this light and flavorful dessert using fresh and juicy mangoes of the season, that's ready to chill in 15 minutes.
Also, learn a simple trick that prevents your ice cream from turning icy.
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One of my daughters loves fruity desserts. Thanks to her, we always have a pint of Haagen Dazs mango ice cream in the freezer throughout the summer. This season she and I decided to make it at home!
We took inspiration from our homemade chocolate ice cream and Indian Kulfi ice cream, and combined fresh mango puree with condensed milk and whipped cream. And if I can say so myself, it is the best mango ice cream we've had!
The results were smooth and creamy, with a strong mango flavor, all achieved with natural ingredients, no artificial flavorings or color needed.
Sharing this easy 15-minute recipe along with tips we learned after trying 3 batches on how to get a creamy (not icy) texture! Hope you enjoy it as much as we do.
Why You Will Love This Recipe
- Easy to make: This mango ice cream recipe goes perfectly with my mission- Low in effort, big on taste! The ice cream mix is ready to chill in about 15 minutes and tastes like a dream.
- Only 3 ingredients: All you need is fresh ripe mangoes, heavy whipping cream, and a can of sweetened condensed milk.
- Egg-free: For those who prefer eggless recipes, this is the perfect ice cream recipe to make.
- No artificial flavors: The color and taste of this ice cream are achieved with seasonal mangoes, no food coloring or flavoring is needed!
- Perfect for making ahead: The best part about homemade ice creams is that they need to be chilled for several hours, preferably overnight. Therefore, it's a perfect dessert to make a day or two ahead of your get-together.
- Creamy not Icy: Following a simple trick you can ensure that your mango ice cream turns out creamy, not icy.
Ingredients- Notes & Substitutions
It takes only 3 easily available ingredients to make a tub of this deliciousness. Let's see what we need to make fresh mango ice cream at home:
- Mango: Using ripe, non-fibrous, 'sweet' mangoes is key to the success of this recipe. After trying a few varieties, I find Ataulfo mangoes or Indian Alphonso mangoes to be the best pick. (Read below to use store-bought mango puree.)
- Pick firm mangoes with unblemished skin, that has a slight give.
- Since you can't tell how sweet mango is until you cut it, check out the taste tip below to adjust sweetness.
- Use the hearty flesh of the mango, avoid using scrapes and ends around the pit as those tend to be fibrous.
- Cream: Heavy Whipping cream gives the ice cream a creamy smooth texture and flavor. For best results chill it in the fridge before using.
- Condensed milk: We need a can of sweetened condensed milk. For best results chill it in the fridge for a few hours before using.
Taste Tip: Since mango's sweetness can vary, taste the mix after combining mango pulp with condensed milk. It should taste sweeter than you like since it will be mixed with plain whipped cream next. If it's not sweet enough, depending on the mango's sweetness, stir in 2-4 tablespoons of granulated sugar and mix for 1-2 minutes, until well combined.
Common Substitutions: Using Unsweetened Mango Pulp from the Store
Since store-bought mango pulp tends to be thinner, I recommend that you cook and reduce it to evaporate some of that moisture, otherwise, your ice cream may taste icy or crystallized.
To do that, heat a saucepan on medium heat. Add mango puree and simmer for about 10 minutes, until it reduces down to a thicker consistency. Stir regularly to prevent it from burning.
Transfer to a large mixing bowl placed over ice and cool it down. If not in a rush, cool on the counter. This step can be done a day ahead of time.
How to Make Mango Ice Cream
Peel and chop mangoes and puree in a blender to make about 2 cups of mango pulp. For easy cutting and peeling instructions, follow this guide on how to cut a mango.
Add condensed milk to the cooled mango pulp. Combine well using an electric beater, until it's creamy and smooth.
Texture tip: If your mangoes are very juicy, strain them in a sieve after chopping. This prevents the icy texture in ice cream.
In a large mixing bowl, pour heavy whipping cream and whip until it forms stiff peaks. Start monitoring it closely after it reaches a soft peak consistency to avoid over-mixing.
Add a big scoop of whipped cream to the mango mix to lighten it. Mix well until it's fully mixed and looks creamy. Now add the remaining whipped cream to the mango mix.
Using a spatula gently fold it until the mixture appears smooth and lump free. To do that, use a flat spatula, scrape the edge of half the bowl lift the batter, then gently fold it over the remaining batter.
Repeat while rotating the bowl until everything is mixed well. This may take 5-6 minutes, so be patient.
Transfer the ice cream to a freeze-safe container. Smoothen the top using an offset spatula or the back of a spoon. Cover the mix with parchment paper or plastic wrap, close the lid, and place it in the freezer for 4-6 hours.
Important step for preventing your Ice Cream from turning icy: Remove the ice cream from the freezer after about 4 hours and transfer it to a mixing bowl.
Using an electric beater on medium speed, whip the ice cream for 2-3 minutes until it looks creamy.
Transfer it back to the container and place it in the freezer for chilling for another 4-6 hours.
Serving Suggestion
Remove the container from the freezer about 5-10 minutes before serving. Scoop the ice cream into bowls or cones and enjoy this delicious mango ice cream. Top with finely chopped mango to double the flavor!
Ice Cream Scooper Suggestion: This is my favorite Ice Cream Scooper. The shape of the spoon makes it really easy to insert, lift and scoop the ice cream.
How to Store
Transfer the ice cream to any airtight, freezer-safe container to store the ice cream. I use Pyrex containers or these handy ice cream containers to prevent any frost or ice formation.
For best results, store up to a month (I doubt it'll last that long 🙂.
Recipe Tips & Notes
- Mango Pulp: If your mangoes are excessively juicy, after chopping, drain out some of that juice using a sieve. You can drink that juice or use it to make salad dressing.
- Sweetness: Since mango's sweetness varies, check the taste after combining mango pulp and condensed milk. If it doesn't taste 'overly' sweet, mix in 2-4 tablespoons of granulated sugar using an electric beater.
- Using Unsweetened Mango Puree Instead: Since store-bought mango pulp tends to be thinner, reduce it to evaporate some of that moisture. To do that, heat a saucepan on medium heat. Add mango puree and simmer for about 10 minutes, until it reduces down to half. Cool and use in the recipe.
- Chill the sweetened condensed milk, heavy cream, and the whisks: Pop the condensed milk can and heavy cream in the fridge to chill for a few hours. The colder the ingredients, the easier they will whip to the right texture. I also chill the whisks for the same reason.
- Chill overnight: For best results, I recommend chilling the ice cream overnight, or for at least 8-10 hours.
- Store properly: To prevent any frost or ice formation, store the ice cream in any airtight 'freezer-safe' container for up to 1 month.
Frequently Asked Questions
The icy texture can happen due to excess moisture in the ice cream mix. Here's how you can avoid that: Firstly, start with ripe, non-fibrous mangoes that make a super thick puree; secondly, strain the chopped mangoes if they are too juicy; and lastly, if your mango pulp is runny, reduce it down by simmering it. Cool then use in the recipe.
In this recipe, mango ice cream is made of fresh mangoes, sweetened condensed milk, and heavy whipping cream.
Based on this recipe and a serving size of 8, each serving of mango ice cream has 396 calories.
Follow this recipe to make homemade mango ice cream without an ice cream maker. The heavy whipping cream helps in achieving the same creamy taste and texture of churned ice cream.
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Equipment
Ingredients
- 2-3 medium ripe mangoes, peeled, chopped and pureed or 2 cups mango pulp- see notes
- 14 oz sweetened condensed milk, chilled 1 (14oz) can
- 2 cups heavy whipping cream, chilled
Instructions
- Peel and chop mangoes and puree in a blender to make about 2 cups of mango pulp. If using unsweetened mango pulp, refer to notes and reduce it before using.
- Add condensed milk to the cooled mango pulp. Combine well using an electric beater, until it's creamy and smooth.
- In a large mixing bowl, pour heavy whipping cream and whip until it forms stiff peaks. Start monitoring it closely after it reaches a soft peak consistency to avoid over mixing.
- Add a big scoop of the whipped cream into the mango mix to lighten it. Mix well until it's fully mixed and looks creamy. Now add the remaining whipped cream in the mango mix.
- Using a spatula gently fold it until the mixture appears smooth and lump free. To do that, use a flat spatula, scrape the edge of half the bowl lifting the batter, then gently fold it over the remaining batter. Repeat while rotating the bowl until everything is mixed well. This may take 5-6 minutes, so be patient.
- Transfer the ice cream to a freeze safe container. Smoothen the top using an offset spatula or the back of a spoon. Cover the mix with parchment paper or cling wrap, then close the lid. Place it in the freezer for chilling. Chill for 8-10 hours in the freezer.
- Remove the ice cream from the freezer after about 4 hours. Leave it in the same bowl or transfer to a mixing bowl. Using an electric beater on medium speed, whip the ice cream for 2-3 minutes, until it looks creamy and lighter in color. Put it back in the freezer for chilling for another 4-6 hours.
- Remove the container from the freezer about 5-10 minutes before serving. Scoop the ice cream into bowls or cones and enjoy this delicious mango ice cream. Optionally, top with chopped mango for double the flavor!
Notes
- Mango Pulp: If your mangoes are excessively juicy, after chopping, drain out some of that juice using a sieve. You can drink that juice or use it to make salad dressing.
- Sweetness: Since mango's sweetness varies, check the taste after combining mango pulp and condensed milk. If it doesn't taste 'overly' sweet, mix in 2-4 tablespoons of granulated sugar using an electric beater.
- Using Unsweetened Mango Puree Instead: Since store-bought mango pulp tends to be thinner, reduce it to evaporate some of that moisture. To do that, heat a sauce pan on medium heat. Add mango puree and simmer for about 10 minutes, until it reduces down to half. Cool and use in recipe.
- Chill the sweetened condensed milk, heavy cream and the whisks: Pop the condensed milk can and heavy cream in the fridge to chill for a few hours. The colder the ingredients, the easier they will whip to the right texture. I also chill the whisks for the same reason.
- Chill overnight: For best results, I recommend chilling the ice cream overnight, or at least 8-10 hours.
- Store properly: To prevent any frost or ice formation, store the ice cream in any air tight 'freezer-safe' container for up to 1 month.
Luis says
I made this recipe but it turned out icy. My freezer was having issues as well and i used deep alphonso mango pulp instead of mangoes or puree but I'm not sure if it was the freezer or the pulp or both. What do you suggest? Flavor was amazing though.
Aneesha says
Hi Luis, I'm glad you enjoyed the flavors. Did you follow the extra steps to prevent icy texture? Also, did you cook down the mango pulp before using, as suggested in the recipe?
so sweet says
Great taste.
Aneesha says
Thank you, glad you enjoyed it!
Nirvana says
Can you just do the first freeze it in the bowl you mixed it in and then transfer it to the pan for the second freeze?
Aneesha says
Hi Nirvana, absolutely! Enjoy!