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No Churn Mango Ice Cream

This creamy no churn mango ice cream is made with homemade mango puree, sweetened condensed milk, and vanilla folded into fluffy whipped cream. No ice cream maker is needed!

Creamy Homemade Mango Ice Cream

You’re in for a treat with this quick and easy, no-fuss mango ice cream. Homemade mango puree made from fresh mangos, rich sweetened condensed milk, and vanilla extract are folded into a fluffy homemade whipped cream. The flavor of the resulting ice cream is light and refreshing, yet the texture is sinfully creamy. It’s the perfect dessert for summer.

You don’t need an expensive ice cream maker or lengthy churning times to make this dessert. All you need is 4 ingredients and 25 minutes plus freezing time.

Three scoops of mango ice cream in a pan with a spoon that has mango ice cream in it.

Why You’ll Love This Mango Ice Cream Recipe

You have to try this homemade mango ice cream. It’s so quick and easy and it only requires 4 simple ingredients. Not to mention it’s absolutely delicious. Here’s why I think you’ll love it.

  • No ice cream maker needed. Many ice cream recipes require you to have an ice cream maker. Not here. All you’ll need is a blender, a saucepan, and a stand mixer (or a hand mixer).
  • Quick. It only takes about 25 minutes to make the ice cream. Then just pour into a container and freeze!
  • 4 simple ingredients. You only need a few ingredients to make this mango ice cream. That’s about as simple as it gets!
  • Creamy & flavorful. This easy ice cream recipe is bursting with fresh mango flavor and is ultra creamy.
Ingredients for mango ice cream separated and labeled.

What You’ll Need

It only takes 4 ingredients to make mango ice cream at home. Here’s what you will need. Don’t forget to scroll to the recipe card below for exact measurements.

How to Make No Churn Mango Ice Cream

Here’s a simple step-by-step overview of how to make this no churn ice cream. For more detailed instructions, refer to the recipe card below.

  • Make the mango puree. Using a high-powered blender, blend the mangos until smooth. Transfer the puree to a saucepan and simmer over medium-low heat until reduced by half. Chill in the refrigerator.
  • Make the ice cream. Beat the heavy whipping cream until stiff peaks form, and whisk together the chilled mango puree, sweetened condensed milk, and vanilla. Fold the mango mixture into the whipped cream. Cover with a film of plastic wrap and freeze for 8 hours.
  • Pro Tip: For extra fluffy ice cream, beat the ice cream with a mixer until light and fluffy halfway through the chill time.
Gliding through mango ice cream in a pan with a spoon.

Tips for the Best Ice Cream

Do you strive for ice cream perfection? Me too. That’s why I put together a few tips and tricks that will help you create the best mango ice cream possible.

  • Don’t overcook the mango puree. Cook the mango puree on medium-low heat and only until it has reduced by half. Cooking at a higher temperature or for too long could burn it, giving the ice cream an unpleasant taste. Overcooking and/or burning can also negatively affect the texture of the final product.
  • Cold heavy whipping cream. The whipped cream’s volume gives this ice cream a wonderful lightness. Start off with cold heavy whipping cream to get the most volume possible.
  • Don’t over-whip. Over-whipping the whipped cream will cause it to go from light and fluffy whipped cream to butter very quickly. So keep an eye and only whip until stiff peaks form.
  • Fold gently. When folding the mango mixture into the whipped cream, do so gently so as not to knock the volume out of the whipped cream.
  • Cover the ice cream. It is important to cover the ice cream with a film of plastic wrap before chilling (and later on for optimal storage). This will prevent the ice cream from crystalizing on the top.
Scooping mango ice cream out of a glass a container with an ice cream scoop.

How to Store Homemade Ice Cream

  • Store your homemade ice cream in an airtight freezer-safe container or in a loaf pan tightly wrapped in plastic wrap for up to 2 weeks.
  • If you’d like, you can line the container with parchment paper to keep the ice cream from sticking.
  • Be sure to cover the top of the ice cream with a layer of plastic wrap or parchment paper to prevent crystals from forming.
Two scoops of mango ice cream in a bowl with a spoon.

More Frozen Desserts to Try

We are coming into summer and frozen desserts just feel right. This no churn mango ice cream is a great place to start but check out these other chilly desserts while you’re at it.

ENJOY!

Three scoops of mango ice cream in a pan with a spoon that has mango ice cream in it.

No Churn Mango Ice Cream

Katerina | Diethood
This no churn mango ice cream is made of homemade mango puree, sweetened condensed milk, and vanilla extract folded into fresh whipped cream and chilled in the freezer. It's so creamy and delicious and you don't even need an ice cream maker.
5 from 1 vote
Servings : 8 servings
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes

Ingredients
  

  • 3 cups cubed mangos
  • 2 cups cold heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • ½ teaspoon pure vanilla extract

Instructions
 

  • Make the mango puree. Blend the mangoes in a blender until smooth. Then transfer them to a saucepan and cook over medium-low heat until reduced by half, about 10 minutes, stirring occasionally. Transfer the mixture to a large bowl and place it in the refrigerator to cool.
  • Make the ice cream. Beat the heavy whipping cream on high speed until stiff peeks form. In a separate bowl, whisk together the cooled mango puree, the sweetened condensed milk, and the vanilla extract. Gently fold the mango mixture into the whipped heavy cream until combined.
  • Chill. Transfer the mixture to a freezer-safe container, smooth it out with a rubber spatula, cover it with a film of plastic wrap, and seal the container. Freeze for 8 hours.
  • Whip (optional). You can allow the ice cream to chill for 8 hours OR, for extra fluffy ice cream, transfer it to the bowl of a stand mixer after 4 hours in the freezer. Beat on medium-high speed for 1 to 2 minutes or until lightened in color and fluffy. Return the ice cream to the container, smooth it out with a rubber spatula, cover it in a film of plastic wrap, seal the container, and chill in the freezer for 4 more hours.

Notes

  • Avoid overcooking the mango puree and ensure it’s reduced by half on medium-low heat.
  • Cold heavy whipping cream should be used for lighter ice cream.
  • Don’t overwhip the cream to avoid turning it into butter.
  • Fold the mango into the cream gently to maintain volume.
  • Cover ice cream with plastic wrap before chilling to prevent crystallization.
  • Keep your homemade ice cream in a sealable container suitable for the freezer. It should stay fresh for up to 2 weeks.

Nutrition

Calories: 399 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 26 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 84 mg | Sodium: 80 mg | Potassium: 345 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 1677 IU | Vitamin C: 24 mg | Calcium: 187 mg | Iron: 0.3 mg | Net Carbs: 37 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: easy homemade ice cream, mango ice cream, mango ice cream recipe, no churn ice cream
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