Mango ice cream is super easy to make with only three ingredients and no churn or ice maker needed! Rich, silky, and with intense mango flavor, it's the perfect year-round treat!
I've been posting a lot of no-churn ice creams on my other blog, Onion Rings and Things, so I thought I'd bring a bit of the fun here on Kawaling Pinoy.
You guys, I hate making tall statements, but I have to say, this no-churn mango ice cream is hands down the richest, silkiest, and most intense mango flavor ice cream you'll ever taste! In my opinion, it beats any of the commercial brands you can buy out there.
Unlike store-bought that are loaded with a long list of chemicals and additives, this homemade version has only four ingredients. You can actually smell the sweet fragrance of fresh mangos every time you take a spoonful!
Insanely delicious and ridiculously easy to make, this mango ice cream will very well be your next favorite summer addiction. It takes but five minutes of prep time, and no churning or ice cream maker is needed. Really, the only difficult part of making your own ice cream at home is waiting for the delicious concoction to freeze!
Ingredient notes
- Use Manila mangoes which are indisputably the best mango in the world! They're sweet, aromatic, and less fibrous. If you can't find them in the U.S., the closest cultivar is the Ataulfo mangoes.
- The food color is more aesthetic than flavor, but although optional, a few drops really make the ice cream more appetizing.
- Use heavy cream with at least 30% milk fat content for sturdy foam and better peaks.
Helpful tips
- Chill the ingredients until very cold to ensure the mixture whips up to a good volume. Chill the condensed milk in the fridge along with the heavy cream. I also like to place the beaters and the mixing bowl in the freezer for about 30 minutes before use.
- When you transfer the mixture to a freezer-safe container, lightly press plastic film on the surface of the mixture to prevent crystallization.
How to serve and store
- For best results, serve this homemade mango ice cream frozen. Enjoy in a cup or on a cone for a refreshing tropical year-round treat.
- Do not leave the ice cream outside the freezer longer than needed, as refreezing partially melted ice cream can cause crystallization. Store the ice cream at the very back of the freezer where it's coldest and the temperature most stable.
- Cover tightly to prevent it from crystallizing and absorbing other odors in the freezer.
More mango recipes
Ingredients
- 2 large mangoes (or enough to make 1 cup mango pulp)
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream
- 2 drops yellow food coloring, optional
Instructions
- Slice mangoes and scoop flesh, discarding pit and skin.ย In a blender or food processor, process mango to an applesauce-like consistency.
- In a large bowl, combine mango pulp, condensed milk, and heavy cream.
- Using an electric mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.ย
- While beating, squeeze a few drops of food coloring until the desired color is achieved.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
Notes
- Chill the ingredients until very cold to ensure the mixture whips up to a good volume. Chill the condensed milk in the fridge along with the heavy cream. I also like to place the beaters and the mixing bowl in the freezer for about 30 minutes before use.
- Use Manila mangoes which are indisputably the best mango in the world! They're sweet, aromatic, and less fibrous. If you can't find them in the U.S., the closest cultivar is the Ataulfo mangoes.
- The food color is more aesthetic than flavor, but although optional, a few drops really make the ice cream more appetizing.
- When you transfer the mixture to a freezer-safe container, lightly press plastic film on the surface of the mixture to prevent crystallization.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Lulu says
What brand of heavy cream you using, is Nestle cream a heavy cream? Thank you and more blessing to you
Lalaine Manalo says
Nestle's cream is all-purpose cream. It should work in this recipe ๐
Yesenia pinto says
I made your recipe and I LOVE it ,every time I go in the kitchen is grab a spoon full ,it's amazing.
Lalaine says
Isn't it delicious? I can't get enough its fresh mango flavor and I am glad you enjoyed it just as much. ๐
Heather says
After nearly 30 minutes, this cuddled and I dumped it. It never reached stuff peaks.
Lalaine says
Hello Heather
I am sorry to hear the recipe didn't work well for you. Were all the ingredients very cold?
Jenny says
Totally agree, useless recipe. Waste of time and money.
Very very angry.
Lalaine says
Hello Jenny,
I am sorry you're disappointed with the recipe. I know how frustrating it is to waste time and money like you said. I am not sure, though, why the ice cream didn't turn out well for you. As you can see from the cooking video, the recipe does work and yield delicious results. I've tested this recipe and I've made it for my family many times. Were your ingredients very cold? Were the measurements followed?
Joy says
Itโs a fool prof recipe, not fussy, not too difficult to follow. I also added a couple of vanilla essence to add another layer of flavour to it, I used double cream as I live in uk and nestle cream is quite expensive to buy and not readily available. I have a food processor and used my whisk attachment and it was a doddle to make, it took me less than 20 mins to make plus the freezing time. Fingers crossed and Iโll let you know what my food critics says. Thanks for sharing this easy recipe xx
Lalaine Manalo says
Thank you, Joy, for sharing your experience in making the recipe. Let me know how it turns out. I hope you like it ๐
Shannon says
At the end of the recipe it says "Refrigerate for at least 6 hours or over night. serve frozen" should I actually put it in the fridge or the freezer?
Lalaine says
Thanks, Shannon. I corrected the recipe, it's supposed to be the freezer, not refrigerator ๐
Anna says
I've been beating on low for 15mins... No stiff peaks yet and my cream came straight from the fridge. Should I turn up the speed?
Lalaine says
If the heavy cream is cold, it should form stiff peaks eventually. It will just take a little longer because of the added puree mangos.
Mic says
Hello and thank you for taking your tome to share this recipe. Iโm currently attempting your recipe, if itโs taking long to peak, can I place the mixture in the fridge for a short time then carry on mixing? Might that speed up the stiffness?
Thank you
joanne says
Followed your recipe to a T and after 15 minutes of beating on low, it's still runny ๐
Lalaine says
It will take a bit of time to whip up because of the puree mangoes. But as long as the heavy cream is very cold, the mixture should form peaks soon.
Joy says
Delicious! This is my best batch thus far! I did use the ice cream machine after beating the mixture maybe 3-4 minutes. I also did the plastic wrap method and no ice crystals. I'm so proud of myself and can't wait to try other flavors. Food coloring was not needed. Thank you for the recipe!
Erika says
Thank you for this recipe! Can I still use an ice cream maker for this? If yes, do I need to change any of the steps, ingredients or procedure? Thank you for your help and time'
Lalaine says
Hi Erika
I don't use an ice cream maker for this so I wouldn't be able to tell you accurately what to change as I have no basis. You don't really need to use one, though, it will just be another thing to wash ๐ The ice cream comes out smooth even without the churning, just make sure you press down the plastic film on the surface of the mixture to prevent ice crystals. Enjoy!
Kirin says
Such a delicious dessert for hot summer! loved it!, and yes I added some chocolate chips and caramel chunks in it and surprisingly it went sooper yummy ๐
and as i am a big fan of mango I was looking for mango mousse recipe and found this on and suggest you to do try this yummy recipe as well
https://www.madeeasy.com.pk/mango-mousse/
Joan says
Hi Ms. Lalaine
May i know what brand of heavy cream do you use? and where can i buy it po kaya?
Joanne says
is it okay to use alaska crema all-purpose cream?
Lalaine Manalo says
Yes, you can ๐
Amanda | Glitter & Spice says
OMG YUM I need to try this STAT. Looks outstanding!
XO Amanda | http://www.glitterandspice.com
Christie says
HOMEMADE MANGO ICE CREAM?! have I died and gone to heaven?
110% saving this recipe for breakfast, lunch and dinner. Man oh man!
Christie's Take on Life. xx
Mai says
Hi Ms. Lalaine, can I use All-Purpose-Cream as a substitute for heavy cream? Thanks! ๐
Lalaine says
Hi Mai
I've never used all purpose cream for no-churn ice cream so I can't really say from my experience if it will whip up to a good volume. This link though states it will http://www.answers.com/Q/Can_you_use_an_all_purpose_cream_as_an_alternative_for_heavy_cream
Gurk @ The Women Talk says
I am such a mango fan, and this ice cream just made me drool. I want this right now!
Lalaine says
I hope you give it try. It's really a delightful treat for summer, the flavor and scent of fresh mangos can't be beat ๐
Ann Margolis says
This is a winner! How about the ULTIMATE UBE ice cream. Just thinking about that makes me drool. LOL
Something I can't find in my regular supermarket and Magnolia is so expensive. Thanks again for another wonderful recipe.
Lalaine says
Working on it ๐