Mango Ice Cream
intro
Silky, intensely fruity no-churn mango ice cream made with ripe fresh mangoes, no special equipment needed, for a bright, refreshing cold summer treat.
Ingredients
Steps
Blend mango puree
Add 400g peeled, pitted, cubed ripe mango, 1 tablespoon fresh lime juice, and 1/8 teaspoon fine sea salt to a high-speed blender. Blend on medium speed for 45 seconds until completely smooth, with no fibrous lumps remaining. Press the puree through a fine-mesh sieve into a medium bowl to remove stringy mango fibers, then set aside at room temperature.
Whip chilled cream
Pour 300ml of well-chilled heavy whipping cream into a large, pre-chilled stainless steel mixing bowl. Use an electric hand mixer on medium-high speed to whip the cream for 2 to 3 minutes, until stiff, billowy peaks form that hold their shape when the mixer is lifted. Stop immediately once peaks form to avoid overwhipping into butter, as no heat is used in this step.
Fold base together
Pour 180g of sweetened condensed milk and the strained mango puree into the bowl of whipped cream. Use a flexible silicone spatula to gently fold the ingredients in slow, sweeping, cut-and-scrape motions for about 1 minute, until the mixture is a uniform pale golden color with no white streaks. Do not stir vigorously, as this will deflate the whipped cream and create a dense, icy texture.
Prep for freezing
Scrape the fully combined ice cream base into a 9x5 inch (23x13cm) metal loaf pan, which conducts cold faster than glass for even freezing. Smooth the top of the mixture evenly with the spatula, then press a sheet of plastic wrap directly against the entire surface of the ice cream to block air exposure and prevent ice crystal formation.
Freeze until solid
Place the covered loaf pan on a level middle shelf in the coldest part of your freezer (set to -18°C / 0°F, no heat applied) for 6 hours, or until the ice cream is completely firm and scoopable. Avoid storing the pan on the freezer door, where frequent temperature fluctuations will create a grainy, icy texture.
Soften and serve
Remove the ice cream from the freezer 5 minutes before serving, and let it soften slightly at room temperature (20-22°C / 68-72°F, no direct heat) for smooth, easy scooping. Scoop into small bowls or waffle cones, and top with extra fresh mango chunks if desired.
Tips
2.Chill your mixing bowl and electric mixer beaters in the freezer for 10 minutes before whipping cream to help form stable, fluffy peaks faster, leading to a lighter, less icy final texture.
3.For a Thai-inspired serving variation, top scoops with a drizzle of salted coconut cream and a sprinkle of toasted rice powder for extra texture and nutty flavor.
OMG this no-churn mango ice cream is a total game changer for summer potlucks! I brought a batch to my neighborhood block party last weekend and every last scoop was gone in 10 minutes. So creamy, you’d never guess it doesn’t require an ice cream maker. 10/10 will be making this all July and August!
My kids went absolutely crazy for this! I’ve been trying to find easy no-fuss desserts for our weekly family movie nights and this checked every box. Only note is I used a little extra mango puree because we love that super fruity kick, turned out perfect.
Wait, hold up — no condensed milk substitute note? I’m dairy free and was so excited until I saw the regular condensed milk in the ingredient list. Has anyone tried this with coconut condensed milk?
SO good. I served this alongside churros at my taco night dinner party last Saturday and people were asking for the recipe before they even finished their first scoop. The texture is so smooth, no icy chunks at all which is always my problem with no-churn recipes.
As someone who barely knows how to boil pasta, this was so easy to make! I only had to run to the store for mangoes and heavy cream, everything else I already had in my pantry. Total win for dorm cooking, no fancy equipment needed.
Tasted great, but my first batch came out a little icier than I expected? I think I might have overblended the mango? Not sure, going to give it another try this weekend though because the flavor was unreal.
Game. Changer. I added a handful of diced fresh mango and a sprinkle of tajin on top right before serving and my friends lost their minds. Who needs store bought ice cream when you can make this for half the price?
I make a big batch of this every Sunday for the week and it holds up so great in the freezer! Perfect for quick after-dinner treats for the kids, no weird additives or preservatives like the store bought stuff. Will be a staple in our house all summer long.
This is good, but I wish the recipe noted that you need really ripe, sweet mangoes for the best flavor. I used slightly underripe ones my first go and it was a little tart, had to add a splash of simple syrup to fix it.
Has anyone tried adding other mix-ins to this? I was thinking crushed graham crackers for a mango cheesecake vibe, or maybe some coconut flakes? Would that mess up the texture?
Made this for my grandkids when they visited last weekend and they said it was better than the ice cream from the local scoop shop! I used mangoes from my own backyard tree, can’t beat that fresh flavor.
I swapped half the heavy cream for plain Greek yogurt to cut a little of the richness and it was still so creamy and delicious! Perfect post-workout sweet treat when I’m craving something cold.
Made this for my office potluck yesterday and had three people beg me for the recipe before I even left work. It’s so easy to throw together the night before, no last minute fuss which is exactly what I need for work events. 10/10.
Quick question — how long does this keep in the freezer for? I want to make it ahead for a birthday party next weekend but I don’t want it to get all icy and weird before then.
I added a splash of rum and a handful of toasted coconut to this for a tropical adult version at my luau party last weekend and it was the hit of the night. Everyone thought I bought it from a fancy dessert shop!
I’ve never been a huge mango fan but my husband begged me to make this, and wow — I’m a convert! It’s so smooth and sweet, not artificial tasting at all like some mango desserts I’ve tried. Even my picky 7 year old asked for seconds.
This recipe is so straightforward and the payoff is insane. I’ve made fancy churned ice creams that didn’t turn out half this creamy. The mango flavor is so bright, it tastes like summer in a bowl. Already have plans to make a peach version next!
This is so much cheaper than buying premium mango ice cream from the grocery store! I got a bag of frozen mango on sale for $2, already had heavy cream and condensed milk, so the whole batch cost me like $4 to make. Wild how good it is for the price.