Mango Ice Cream

This post may contain affiliate links. Please read my disclosure policy.

Fresh Mango Ice Cream No-Churn Recipe

Sweet, fresh mangoes shine in this easy to make no-churn ice cream.

Homemade Mango Ice Cream is a cool and creamy summer treat with a great big mango flavor. I don’t think you can get this kind of flavor from store-bought ice cream, even though Häagen Daz comes pretty close.

For the BEST flavor, use sweet, ripe mangoes and great quality cream. It’s hard to beat this luscious frozen dessert with the tropical vibe and velvety smooth consistency.

Without a doubt, homemade ice cream enthusiasts will love this incredibly simple recipe. This Mango Ice Cream recipe is a must try frozen dessert the whole family will love.

Ingredients for Mango Ice Cream:

• Ripe mangos – This recipe calls for two mangoes but you can bump that up to three if desired. Three mangoes will slightly change the consistency to a more sherbet-like scoop.
• Sweetened Condensed Milk for added sweetness and a creamy base.
• Vanilla extract or coconut extract, if desired.
• Light corn syrup for sweetness and a velvety consistency. Adjust the amount to your personal preference or the sweetness of your fruit.
• A few ripe strawberries (optional) for a natural color enhancement and added flavor.
• Well-chilled heavy whipping cream for richness.

How to make Mango Ice Cream:

For this recipe you’ll need a blender or food processor, an electric mixer and two mixing bowls.

Before you start making the mango mixture place an ice cream storage container or large loaf pan in the freezer to chill.

We also recommend freezing a medium mixing bowl and beaters before whipping the cream. This simple trick helps create big pillowy soft peaks.

For the ice cream base:

In the carafe of a blender or bowl of a food processor add peeled, fresh mango pieces, sweetened condensed milk, vanilla extract, light corn syrup and a few strawberries, if using. Process until smooth and creamy.

Pour the mango pulp mixture into a large mixing bowl and set aside.

For the whipping cream:

Pour the cream into a separate chilled, medium bowl. Using an electric mixer, beat the cream on low until slightly thickened. Increase the speed to high and beat until stiff (not dry) peaks form.

Next spoon one-fourth of the whipped cream into the mango mixture. Gently fold the mixture with a rubber spatula until combined.

Finally pour all remaining mango puree into the whipped cream and fold together gently until blended. Take care not to overly deflate the whipped cream.

Dollop or pour the ice cream mixture into the chilled loaf pan and smooth the top. Freeze until firm then cover with plastic wrap to seal.

When ready to serve, remove the Mango Ice Cream from the freezer about 15 minutes before it’s needed, scoop and serve!

For fun, top a scoop with chopped macadamia nuts, toasted coconut flakes or a drizzle of chocolate fudge sauce. It’s all good!

How long will Mango Ice Cream keep in the freezer?

If using a loaf pan covered in plastic wrap, Mango Ice Cream will keep for about a week. For longer storage we recommend using a well-sealed container with a lid to prevent ice crystals a/k/a freezer burn from forming on the ice cream surface.

If using an insulated ice cream container like the one above, Mango Ice Cream will keep for up to a month.

Can you use frozen mango in this recipe?

Frozen mango works great in this recipe. Simply thaw the mango for about 30 minutes before processing. If adding a few strawberries to your ice cream mixture, feel free to use frozen berries as well.

Remember, whenever making a fruit-centric dessert like this, use ripe, juicy fruits for the best flavor.

Can you use an ice cream maker for this recipe?

Absolutely! If using an electric ice cream maker there’s no need to whip the cream first. Simply add the heavy whipping cream to the mango mixture and process according to the directions for your ice cream maker.

Ice cream that’s processed in an electric ice cream maker may be a little fluffier but the taste will be the same.

Can you use other fruits in this recipe?

The base of this recipe is a terrific jumping off point for many no-churn fruit filled ice creams. Stone fruits, berries and bananas are some of the best.

Juicy, ripe peaches are a fantastic fruit to use in this no-churn recipe. If your peaches are extra sweet you can reduce the corn syrup to 2 or 3 tablespoons.

We’re absolutely crazy about homemade ice cream and are smitten with no-churn recipes. We hope you’ll try a few more of our favorites:

• Peanut Butter Fudge Ripple No Churn Ice Cream
• No-Churn Ice Cream with Salted Caramel
• Peach Sherbet made with only two ingredients in a blender!

These simple flavor combos taste like expensive gourmet ice creams, with very little effort!

Thanks for PINNING!

Mango Ice Cream (No-Churn Recipe!)

Prep Time: 15 minutes mins

Total Time: 8 hours hrs 15 minutes mins

Yield: 10

Course: Dessert

Author: Tricia

Pin RecipePrint RecipeRate Recipe

5 from 1 vote

Creamy homemade no-churn ice cream with a big mango flavor and tropical vibe!

Equipment

• electric mixer, two mixing bowls, and a blender or food processor

Ingredients

• 2 ripe mangoes, seeded, peeled and chopped
• 14 oz can sweetened condensed milk
• 1 teaspoon vanilla extract or coconut extract
• ¼ cup light corn syrup, more or less as needed
• 6 ripe strawberries (optional) fresh or frozen
• 2 cups heavy whipping cream

Instructions

• Place a large loaf pan in the freezer while preparing the ice cream mixture.
• In a blender carafe combine the mango, sweetened condensed milk, vanilla, corn syrup and strawberries, if using. Process until smooth. Pour into a clean medium bowl.
• Pour the cream into a separate chilled medium bowl. Using an electric mixer beat the cream on low until it starts to thicken. Increase the speed to high and beat until stiff (not dry) peaks form.
• Spoon ¼ of the whipped cream into the mango mixture folding gently until combined. Pour all the mango mixture into the whipped cream and fold together with a spatula until blended. Take care not to deflate the whipped cream.
• Pour the mango ice cream mixture into the chilled loaf pan. Smooth the top and freeze. Once frozen, cover and seal the pan in plastic wrap. The ice cream should be firm within 6 to 8 hours.

Recipe Notes

• Freeze your bowl and beaters before whipping the cream for big pillowy soft whipped cream.
• Strawberries are optional for color and a slight flavor enhancement. I’ve made this no-churn ice cream many times and several without strawberries. If you have ripe, juicy berries on hand, throw them into the mixture to add a hint of color.
• Feel free to add a little yellow or orange food color to the blender if desired.
• If your mangoes are extra sweet, reduce the corn syrup to 2 or 3 tablespoons.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 344kcal | Carbohydrates: 36g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 74mg | Potassium: 264mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1255IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 1mg