With just four ingredients and about 10 minutes of prep, this recipe for no-churn mango ice cream is a true winner. Sweetened condensed milk and heavy whipping cream combine with fresh mango to create a creamy, soft ice cream that’ll win over even the pickiest of ice cream connoisseurs. Serve it on its own, with fresh berries on top, or scoop it to serve alongside a warm piece of homemade pie. Once you’ve mastered how to make mango ice cream, this no-churn treat will be a regular in your dessert rotation.
Ingredients for Mango Ice Cream
- Mango: Chopped, peeled, fresh and juicy—this is the star of the recipe. You can use frozen, chopped mango in a pinch, but fresh mango will bring serious flavor.
- Sweetened, condensed milk:Â This is partly where the ice cream gets its thick, creamy texture. You can also use whole milk here, if you’d prefer.
- Heavy whipping cream:Â You’ll be folding the mango, condensed milk and vanilla into whipped cream, which creates a truly decadent, thick ice cream.
- Vanilla extract:Â For added flavor, consider making homemade vanilla extract. The extra effort pays off in a richer flavor profile that’s delightful in everything from baked goods to this mango ice cream.
Directions
Step 1: Start the puree
In a blender, puree the peeled, chopped mango, condensed milk and vanilla until smooth.
Step 2: Whip the cream
In a large bowl, beat the heavy whipping cream until stiff peaks form, two to three minutes.
Step 3: Combine the puree and whipped cream
Working in batches, gently fold the mango mixture into the whipped cream until combined.
Step 4: Freeze the ice cream
Transfer the ice cream to two 8×4-inch loaf pans. Freeze until the ice cream is firm, two to four hours.
Mango Ice Cream Variations
- Leave it chunky: Puree almost all the mango, leaving some out to the side. Chop this reserve a bit more, then mix it into the mango puree. This will leave a few delicious, real-fruit mango chunks throughout your ice cream.
- Add some protein:Â Add your favorite no-flavor protein powder to the blender for an ice cream that packs a protein punch.
- Bring on the lemon:Â Swap out the vanilla extract for lemon juice for a lighter, brighter flavor profile.
How to Store Mango Ice Cream
You can transfer leftover ice cream to an airtight, freezer-safe container for storage that’ll keep the ice cream safe from freezer burn. Another option that children especially love is to pour the ice cream into popsicle molds to make an ice cream mango fruit pop that’s perfect for a hot afternoon pick-me-up.
Mango Ice Cream Tips
Can I make mango ice cream recipes vegan?
Yes, this is an easy ice cream recipe to make into a vegan one. To do so, simply swap out the condensed or whole milk and heavy whipping cream for canned coconut milk. Store the cans in the fridge prior to making this recipe, which will separate the coconut milk from the coconut cream. Then spoon the cream off to create the whipping cream folds, and use the milk portion in place of the condensed milk. Note: This will create a coconut-mango ice cream, but it will still be delicious.
How do I keep ice cream soft?
If you want a creamier, softer homemade ice cream, add a little sugar. Sugar lowers the freezing point of water, ensuring a softer ice cream. Additionally, the high fat content in a full-fat milk, condensed milk or coconut milk will help to keep the ice cream creamy as well. Sprinkle in up to a tablespoon of sugar, honey or maple syrup.
What’s the trick to cutting a mango?
If you’re not familiar with mangos, cutting up a mango might seem daunting. It’s quite simple, really, especially with a juicy, ripe fruit. First, peel the skin from the mango. Then remove the cheeks from the mango by placing it upright on a cutting board and cutting along the sides of the pit to remove the cheeks. You’ll then place the mango on its side, and cut each side about 1/4 inch from the center, or just past the seed. At this point, you’ll chop the mango slices and proceed with the recipe.
