No-Churn Mango Ice Cream


This easy to make mango ice cream is so creamy and it’s made without an ice cream machine. All you need is mangoes, condensed milk, heavy cream and a little bit of food dye to make this homemade ice cream.

Mango ice cream is one of my all time favorites. A few years ago, at a tiny little ice cream shop in San Jose, California I discovered Mango Ice Cream. I instantly fell in love with the flavor and the texture. It was such a creamy! Fast forward to a few years later I went back to the ice cream shop, and it was no longer there. It made me sad. At the time my mom had gotten me an ice cream bowl attachment for my stand mixer. So I was immediately on a mission to make my very own mango ice cream at home.


No-Churn Mango Ice Cream

Difficulty: Easy Prep Time 15 min Cook Time 10 min Total Time 25 mins Servings: 6



Mango Puree

  1. Dice the flesh of the mango. Puree using a blender or food processor.

  2. Pour puree into a non-stick skillet over medium low heat. Cook, stirring constantly, for 5 - 8 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second. Then cool puree.

Ice Cream

  1. Combine cooled mango and condensed milk in a bowl. Add food coloring if using. Whisk until combined.

  2. Beat cream with a hand held beater or stand mixer until stiff peaks form. Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined (lumps are fine and totally normal). Then pour the mango mixture into the cream. Fold for a few minutes.

  3. Pour into a freezer safe container (preferably with a lid). Place a piece of baking / parchment paper on the surface. Then place the lid on or using cling wrap. Freeze for 6+ hours.

  4. Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!

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