• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Sweet

Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)

By:Nagi
Published:10 Feb '17Updated:19 Jan '23
374 Comments
Recipe v Video v Dozer v

Made without an ice cream maker, all you need are mangoes, condensed milk and cream to make this homemade Mango Ice Cream recipe that is creamy and scoopable, just like the ice cream you buy in tubs at the shops. Except this is ice cream money can’t buy. Because shop bought will never be able to capture the flavour of real mango like when you make it from scratch at home!

Two ice cream cones with mango ice cream held in a hand.

Homemade Mango Ice Cream

You won’t believe it until you try it. This really is a creamy ice cream made without an ice cream machine.

Regular readers know one of my big gripes is pretty photos of food for so so recipes. And my other gripe is watching cooking shows where the host is serenely scooping a perfect ball of ice cream and popping it in a cone when in actual fact, it’s a frozen solid mass, and if you leave it out to soften, it just turns into a puddle of liquid. I’ve been caught out so many times!

Such is the case with any recipe made with just milk, cream or yoghurt + sugar/honey. If you take it out of the freezer after 5 hours 17 minutes and 43 seconds, there is the chance that it will have frozen to that perfect stage where it is firm enough yet still scoopable. If you miss that window of opportunity by a mere second (or heaven forbid, you don’t eat it all in one sitting), it will be a frozen solid block of ice. Leave it out to soften, and, just like ice, it goes from frozen to melted.

So this homemade Mango Ice Cream recipe is dedicated to all of you who, like me, have been disappointed by efforts to make a homemade ice cream in the past. That is, without an ice cream maker! ?

Homemade mango ice cream being scooped out of a tub with an ice cream scooper.

A traditional ice cream starts with a sweetened mixture of cream and eggs which is then poured into an ice cream machine which churns as the ice cream gradually freezes. The churning serves two purposes: it aerates the mixture to make it light and fluffy and it stops icicles from forming so the ice cream is creamy rather than icy.

And all of this is replaced with two simple ingredients: condensed milk and cream. The whipped cream aerates the mixture and the condensed milk is the ingredient that keeps the mixture creamy, like ice cream. I must profess I don’t know the science behind why this works, I just know it does!

Whip the cream, fold through the condensed milk, add a touch of vanilla, freeze it and voila! 12 hours later, you will have an ice cream that looks like it’s store bought. Go wild with the add ins! Chocolate chips, coffee, spices, rum and raisin!

For this version, I added MANGOES!

Preparation steps for homemade Mango Ice Cream.

FOR THE FOOD NERDS ?

The recipe base of condensed milk and whipped cream lends itself to flavour variations that can be stirred through (like choc chips) or infused into the cream (like spices). However, if you start adding liquid content into the mixture – like fruit purees – the addition of water based ingredients affects the creaminess of the ice cream.

Originally, I just plonked pureed mangoes into the mixture. It didn’t make the whole ice cream icy, it was still scoopable and creamy, but when I ate it, there was definitely teeny tiny bits of fine icy bits in the ice cream.

So to solve that problem, I reduced the mango puree by simmering it on the stove. The added bonus of this was that I could use more mango puree and thus get a more intense mango flavour in the puree, while avoiding those teeny tiny icicles in the ice cream.

Finally. After quite a number of batches, I was finally happy with my homemade Mango Ice Cream. Not that I was short of taste testers, even for the initial experimental versions!

Homemade mango ice-cream in ice cream cones and in cups, with cheeks of cut mango on the side.

And how does it compare to store bought tubs of ice cream?

Well, here’s the clincher: this mango ice cream is something you simply can’t buy at the shops. This has the real flavour of mango, not a single bit of artificial flavouring in sight. It’s really incredible. For mango lovers everything, this is your mango dream come true!

In terms of texture, this ice cream is creamier than ice cream made in an ice cream churner / store bought. You can see this in the photo above – you see how thick the drips are? If this was traditional ice cream, the drips would be thinner.

The ice cream really is scoopable, like real ice cream. Between about 12 – 18 hours of freezing, it only needs a couple of minutes out of the freezer to be easily scoopable, like what you see in the video. After about 24 hours, it freezes firmer but the key thing is that after 5 minutes or so on the counter, it softens to become scoopable without melting into liquid which is the problem with no churn ice cream recipes made without condensed milk.

I’d love to know what you think if you try it! – Nagi x

A glass with scoops of homemade Mango Ice Cream garnished with fresh raspberries.

Ice cream cone with mango ice cream held in a hand.

More Mango recipes

We can never have enough during mango season!!

  • No Bake Mango Cheesecake

  • Mango Daiquiri

  • Prawn Mango Avocado Summer Salad

  • Thai Prawn, Mango and Avocado Noodle Salad


WATCH HOW TO MAKE IT

Homemade Mango Ice Cream recipe video! Two areas to note: The stiffness of the cream (it’s not softly whipped, it’s stiff peaks) and how thick the mango puree is when cooked down (see how when I drag the wooden spoon across the skillet, it leaves a clear path through the mango puree). Oh! And of course, notice how the ice cream is truly scoopable like real store bought tubs of ice cream!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Homemade Mango Ice Cream recipe - Made without an ice cream maker, all you need is mangoes, condensed milk and cream to make this Mango Ice Cream recipe that is truly creamy and scooopable. The real mango flavour is incredible! www.recipetineats.com

Homemade Mango Ice Cream Recipe

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Dessert
4.89 from 80 votes
Servings6
Tap or hover to scale
Print
  • 3035
{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It's truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn't exist! Note: I wasn't able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. 🙂

Ingredients

  • 2 large mangoes , ripe and juicy - to make 2 cups puree (Note 1)
  • 395 g / 14 oz sweetened condensed milk (1 can)
  • 2 cups thickened cream / heavy cream / whipping cream , cold
  • 1/8 tsp yellow liquid food colouring (optional) (Note 5)

Instructions

  • Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
  • Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
  • Cool puree.

Ice Cream

  • Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
  • Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
  • Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
  • Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
  • Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
  • Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
  • Freeze for 12+ hours.
  • Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
  • If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.

Recipe Notes:

1. I found that there is only so much mango that can be added into the mixture and maintaining the creaminess of the ice cream. So the mango flavour is not as super intense as I hoped to achieve.
So the key to this recipe to get a good mango flavour in the ice cream is using ripe juicy mangoes with a strong mango flavour. I have expert advice from Aussie Mangoes that the mangoes with the most intense mango flavour and vibrant colour are Kensington Prides, Honey Golds and Pearls. I made mine with Honey Golds which are my favourite. However, this can be made with any type of mango - as long as they are ripe and juicy! <-- KEY POINT!
Calypso mangoes are the most common ones sold in Australia supermarkets but I personally don't recommend them for this recipe - the mango flavour isn't as strong as other varieties.
2. Reducing the mango puree by half is key to a) intenser mango flavour in the ice cream 2) avoiding tiny fine bits of icicles (really tiny, barely there) in the ice cream. This is because using plain pureed mango that hasn't been reduced has a much higher water content and the water is what causes the icicles.
You can actually skip the step of reducing the mango puree. Just be aware that you will notice some fine bits of iciness in the ice cream. Doesn't bother me at all, it is still SUPER creamy!!
3. Between 12 to about 18 hours of freezing, the ice cream only needs a couple of minutes to soften before being easy to scoop and serve. After that, the ice cream becomes harder and will need around 5 minutes. The unique thing about this recipe is that the ice cream doesn't go from rock hard to melted liquid, it will soften so it's scoopable like traditional ice cream you buy in tubs from the shops!
4. OTHER FLAVOURS: You can skip the mango and just fold condensed milk into the whipped cream and add 2 tsp pure vanilla - this will make a creamy vanilla ice cream. Go wild with add ins like choc chips, nuts etc! To make a chocolate version, I use 1/2 cup unsweetened cocoa powder (or 1/3 cup Dutch processed cocoa powder), whisked into the condensed milk, the folded with the cream.
I have not tried other pureed fruits yet and I think it will require some experimenting to make it work. Mangoes works great because a) it is one of the most intense flavoured fruits (did you know that? 🙂 ) b) it purees smoothly and can be reduced without losing flavour. Whereas, for example, strawberries don't actually have a very intense flavour. Watermelon has an incredibly high water content and I don't think reducing would work well. Etc etc. So I can't provide a guide for how to make this recipe with other fruits.
5. This is optional, if you want a nice mango yellow colour. I didn't use it in the photos because the Honey Golds I used were such an intense colour but I did use it in the video.
6. Nutrition per serving assuming 6 servings.
Mango Ice Cream nutrition

Nutrition Information:

Serving: 139gCalories: 417cal (21%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

Me – currently skiing in Japan. Him – seems to be doing just fine without me….

Dozer in the water at Bayview

Homemade Mango Ice Cream recipe - Made without an ice cream maker, all you need is mangoes, condensed milk and cream to make this Mango Ice Cream recipe that is truly creamy and scooopable. The real mango flavour is incredible! www.recipetineats.com

SaveSave

Previous Post
Asian Salmon Salad
Next Post
Chinese Satay Chicken Stir Fry

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Stack of Raspberry jam oat bars

Raspberry Jam Oat Bars

Slice of Lemon coconut almond cake

Easy lemon coconut almond cake

Hand holding Muesli bars (granola bars)

Muesli bars (granola bars)

More Sweet

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




374 Comments

  1. Wendy says

    March 8, 2023 at 5:41 pm

    The rum and raisin I madeb3 weeks ago was amazing! I made this today – a hot day – my cream whipped really quickly – very stiff – and I tried to fold it together to get it as smooth as yours and it curdled ! I hope the taste is still great 😊

    Reply
  2. Negar says

    February 24, 2023 at 2:18 pm

    I made this and it was super easy and soooo good!

    Reply
  3. Robyn Wyllie says

    December 23, 2022 at 2:11 pm

    5 stars
    I made this ice cream yesterday for Christmas Day. I had two beautiful ripe mangoes but unfortunately the puree was about 100gms or so short of the two cups. The flavour is very mild and disappointing. I’m on my way to the shops to buy some frozen mango to make a mango couli. This won’t deter me. Next time I’ll make sure I buy extra mangoes. 😁
    The ice cream is so creamy!!!
    Thanks Nagi

    Reply
  4. June_Aloha says

    July 23, 2022 at 2:36 am

    5 stars
    Wow! It won’t get hard, as you said like store-kind soft ice cream!!!! I put 1TSP of Rum into heavy cream before combining mango mix. Delicious:) Thanks for yummy recipe, always!

    Reply
  5. Mayanka Khetarpal says

    March 17, 2022 at 4:37 pm

    Hi Nagi,

    What is the weight of the mangoes since sizes keep differing.

    Thanks,
    Mayanka

    Reply
  6. Holly says

    February 20, 2022 at 10:49 am

    5 stars
    Excellent! Very creamy and lots of mango flavour.

    Thanks Nagi x

    Reply
  7. Catherine says

    February 7, 2022 at 2:34 pm

    Hi Nagi-san,
    I made this Mango Ice Cream and loved it. Thinking of making it with Vanilla but I have a question: should the amount of cream be halved in the absence of the cup of fruit purée?
    Thanks
    Cooking Kitty

    Reply
    • Nagi says

      February 7, 2022 at 3:50 pm

      Hi Catherine – the mango is what gives this ice cream some of its texture soo not sure it will work as a straight vanilla recipe. N x

      Reply
      • Rose says

        July 12, 2022 at 1:20 pm

        I am confused. You’re telling Catherine that you’re not sure this will work as a straight vanilla recipe.
        In the recipe notes however, you said to fold the condensed milk into the whipped cream, and add 2 tsps. Vanilla extract to make vanilla ice cream. Can you please clarify?
        Thank you
        BTW, I’ve made several of your recipes, and all of them are excellent!

        Reply
  8. Marianne says

    January 30, 2022 at 12:51 pm

    Can I use this recipe in an ice cream machine (compressor type)?

    Reply
  9. Jane says

    December 15, 2021 at 11:22 am

    5 stars
    I tried making this mango ice-cream and honestly, its AMAZINGGGGG but its still got the icy taste- exactly like an ice block……. But I did exactly what you recommended, boiling the mango yet it still didn’t work. Any tips???

    Reply
  10. Kym says

    December 11, 2021 at 11:33 am

    5 stars
    First time making icecream of any description. We had a v large mango that was too ripe to eat and rapidly approaching compost quality. I thought I’d give this a burl. Made it as directed apparat from throwing in 1/2 chopped macadamias right at the end, because mango and macadamias. It is now in the freezer but the mix was BLOODY DELICIOUS, a sentiment shared by the OH who snagged a beater, and the dog, who cleaned up the bowl at the end of proceedings.
    The mango wasn’t one of the suggested varieties but the colour and flavour is fine!

    Reply
  11. Pam B says

    December 6, 2021 at 10:58 am

    My family loves this recipe! I would love to make a peppermint ice cream for the holidays. Do you have any idea on how to make it?

    Reply
  12. Joslynn says

    December 2, 2021 at 6:07 pm

    5 stars
    Hi, I tried the recipe and it turn out too sweet until it was only condensed milk taste. Is there a different if the condensed I used and the one that you used? And I realized that your condensed milk is Sweetened & Condensed from Nestle but I used the one from F&N.

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top