Want to make the creamiest mango ice cream with condensed milk and whipping cream? Scroll to get my full No Churn Homemade Mango Ice Cream recipe!
This Homemade Mango Ice Cream Recipe contains affiliate links which means if you purchase something from one of my affiliate links, I may earn a small commission that goes back into maintaining this blog.
My entire family loves mango! We smile from ear to ear when it’s mango season and we buy them by the case.
While fresh mango is always tasty on its own, it also makes a great ingredient for summer desserts. The creamy texture blends well in baked and frozen recipes.
We love all kinds of mango desserts, including Mango Mousse and Mango Peach Pie, but on a hot summer day, nothing beats Homemade Mango Ice Cream!
While there are lots of mango ice cream recipes available, we like the ones that are EASY and don’t require a ton of ingredients.
This tropical ice cream is delicious paired with cake or pie, or you can eat it all by itself. It also tastes great with Homemade Pineapple Ice Cream for a tropical ice cream sundae!
What I like about this homemade ice cream recipe is that it’s no churn and can be prepped in just minutes. You can even keep it in sealed containers for a little taste of summer all year long!
Homemade Mango Ice Cream Recipe (No Churn)
Mango Ice Cream Ingredients
- 4 mangoes
- 3 cups heavy/whipping cream, cold
- 1 tbsp granulated sugar
- 1 can (approx. 14 oz.) condensed milk
Yields: 6 servings
How to Make Mango Ice Cream at Home
Peel and cube 3 of the mangoes and place in a food processor. Mix until completely pureed and set aside.
In a large bowl, use an electric mixer to beat together cold cream and granulated sugar. Beat on medium-high until stiff peaks form.
Add mango puree to the whipped cream and fold.
Carefully add condensed milk and fold some more.
Pour the ice cream mixture into a 9-inch loaf pan lined with wax paper.
Peel and cube the remaining mango and top off the ice cream.
Place in freezer overnight.
And that’s it! I told you this no churn mango ice cream recipe is super easy!
Homemade Mango Ice Cream FAQs
Yes. We find that we get a smoother texture when we use a food processor, but you can totally use a blender or hand mixer.
If you don’t like the texture of this ice cream, you can substitute honey for the sugar and it will get fluffier. And you can always add alcohol for a boozy mango ice cream that’s super soft.
To keep it fresh, store it in a freezer-tight container.
No Churn Homemade Mango Ice Cream Recipe
This no churn homemade mango ice cream recipe uses fresh mangoes, condensed milk, sugar and cream to create the ultimate summer frozen dessert!
Ingredients
- 4 mangoes
- 3 cups heavy/whipping cream, cold
- 1 tbsp granulated sugar
- 1 can (approx. 14 oz.) condensed milk
Instructions
- Peel and cube 3 of the mangoes and place in a food processor. Mix until completely pureed and set aside.
- In a large bowl, use an electric mixer to beat together cold cream and granulated sugar. Beat on medium-high until stiff peaks form.
- Add mango puree into the whipped cream and fold.
- Carefully add condensed milk and fold some more.
- Pour ice cream mixture into a 9-inch loaf pan, lined with wax paper.
- Peel and cube remaining mango and top off ice cream.
- Place in freezer overnight.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 568Total Fat: 45gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 138mgSodium: 56mgCarbohydrates: 41gFiber: 4gSugar: 36gProtein: 7g