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. 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.
- 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
“This 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.”
Michele says
Bought the ingredients to make the mango ice cream was wondering if you have a similar recipe for coconut ice cream?
Lalaine Manalo says
I don't have a recipe for coconut ice cream yet but it's definitely on my to-do list 🙂
V bryant says
Can’t wait to try !!! Can I try the same recipe with pineapples?
Lalaine Manalo says
I am sure it will work with all your favorite add-ins and flavors 🙂
Anne says
Can i use full cream milk to replace heavy cream .
Lalaine Manalo says
I am sorry, may I ask what is full cream milk?
Fizza says
I have an icecream maker. Can I put all your ingredients in it instead of beating?
Lalaine Manalo says
I haven't tried this recipe with an ice cream maker. Let me know how it turns out.
Noneme says
What is heavy cream or other name of heavy cf ream to be used?
Lalaine Manalo says
Heavy cream is heavy whipping cream and is usually sold in cartons in the refrigerator aisle. You can use Nestle cream in the can if you can't find heavy cream. 🙂
Tiasel Duco says
Hi! What's the best substitute for heavy cream?
Lalaine Manalo says
You can use Nestle cream. Just make sure to chill until very cold so you'll get better volume when it's whipped 🙂
Busya says
Hi, Lalaine. I tried the Mango Ice Cream today using half of the ingredients and it was smooth creamy and delicious. At first I was not sure how it will turn out since I could not find a heavy cream, instead, I used a Nestle canned cream, not the all purpose cream. Thankfully, it worked. Looking forward to try more of your recipes.
Lalaine says
Isn't it delicious? I love the taste of fresh mangoes in the ice cream. I am glad you enjoyed it 🙂
Jay says
What is the serving size?
Irene says
I'll diffinitely try this recipe..the other night i made the avocado ice cream and it turned out so yummmyyy ...hubby loved it much...tnx lalaine....and oh i made a buko version too using the same recipe...sooo goood better than store brough...really...tnx again
Lalaine says
Yes, please try it! You'll love that fresh mango flavor.
Deena says
Hi!
Reading all of the previous comments regarding the lack of stiff peaks forming...could the mango puree be added *after* the beating? I have made no churn ice cream in the past but added the condensed milk and flavor choices after beating the whipping cream. I'll try this tonight and let you know how it goes. I'm going to use my KitchenAid mixer like I usually do.
Thanks!
Salma says
I like the recipe. Can i use a blender as a substitute for a hand mixer?
Angie Lyn says
hi☺. i just want to ask if what brand of heavy cream shall i use?
Lalaine says
I don't use any particular brand, just what is cheaper or on sale 🙂
Vince Oliverio says
What is the brand of your heavy cream? can I use nestle cream?
Lalaine says
Hello Vince,
I've never personally used Nestle's Cream for this but I think it will work. Just make sure it's very cold.
shobee says
The color is just so beautiful and I bet it tastes good too. And there is not a lot of ingredients .love this.
Stacia says
yum this looks really good. I love mango! I am from Hawaii so we always had Mango in the backyard.
Ethel says
Hi! I would love to give it a go but mangoes ate not in season at the moment. Could I use frozen mango pieces?
Lalaine Manalo says
I've never tried this recipe with frozen mangoes. The extra liquid from the mangoes might affect the texture or keep the whipped cream from forming stiff peaks. I suggest defrosting and draining the mangoes well before using.