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!
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! ?
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!
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!
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
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!
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Homemade Mango Ice Cream Recipe
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:
Nutrition Information:
LIFE OF DOZER
Me – currently skiing in Japan. Him – seems to be doing just fine without me….
It turned out better than expected Very delicious 😋
Hi Nagi,
What will be the approx weight of 2 mangoes or could I use 3 since they are medium size?
Thanks
I actually do have an ice cream machine, so was wondering what changed I’d have to make to churn it with the machine. Thanks!
Hi Caroline, no changes necessary just churn and you’ll have a great final result (although the churn is not necessary) N x
Hi, can we use coconut cream in this recipe?
Thanks
Made this last week to use up some very ripe mangoes I had lying around. Without the food colouring, mine looked almost gray, and I wasn’t sure. But upon tasting and eating it, so beautiful! Love this recipe.
Hi Mita, what type of mangoes were they? Was the flesh a little brown from being overripe as that could cause the discolouration – N x
Looking forward to trying this with my parents’ homegrown mangoes. I’m going to buy a glass container – any idea what size i should go for?
Hi Miriam – a 2 litre continue will be perfect. N x
Love your recipes but this one had an overriding taste of condensed milk but I will try the strawberry ice cream can I reduce condensed milk to half
Love the fact you can make this with no machine! Thank you!
Yes it’s so addictive and SO easy!!!
Hi Nagi! Am I able to use whipped cream from a can in place of whisking heavy cream? If so, how much should I be using? Thank you!
Hi Joan, unfortunately no it won’t work with canned cream sorry – N x
Thank you for your reply!
How long do you reckon the ice will keep in the freezer. I’m planning to make ahead 😊!
Hi Gina, If you have a great airtight container, It will keep up to two weeks (if not longer) – N x
That is great! Thanks for the tip!
It turned out superb! I didn’t puree any mango (since I had just one over ripening on my counter!). So I just folded in mango cubes. So no intense mango essence in the ice cream but mango chunks in every spoonful! And by the way, it kept really well. Tasted just as good even after 10 days!! And takes a mere 5 minutes to soften enough to scoop. Thanks Nagi! I am sooo thrilled! Making Chocolate next!! Do you think melted dark chocolate would result in any icy bits?
How long would this last for in the freezer and remain a good texture please?
Nagi, this is sooooo delicious and so easy!!! I made Vanilla – cannot wait to try other flavours, LOL not sure my hips will like it. Thank you for your wonderful recipes, having the video and notes make everything so easy. Of course love Dozer too.
You’re so welcome Dawn, I’m so glad you’re loving the recipes – N x
Hi Nagi
This recipe is awesome. Very mango-y and creamy. It was a hit in my household which is great otherwise the job is up to me to eat it all 🙂 Very minimal ice crystals for a no-churn icecream I was so impressed I tried the strawberry version which was very yummy but I got better results with less ice crystals with mango which I will be making again very soon. Plus personal taste mango is ahead of strawberry in the icecream stakes for me. I will try this method with bananas. Thanks Julie
Thanks for the great feedback Julie!
I wasn’t patient enough to let my whipping cream reach stiff peaks because it’s very hot where I am, but I was able to make it to soft peaks and let me tell you, I couldn’t stop licking the spatula, beaters, and bowl after I was done mixing everything together. I can’t wait to see how the texture and taste will be later tonight once it’s fully frozen. The sweetness and flavor is just perfect, since I reduced the fresh manila mango puree down quite a bit. So excited to have my mango-fanatic husband try this!
I hope it works out for you Samira!!! Keep me updated!
Tried it this morning and it is ON POINT. Scooped beautifully after just a few minutes at room temp. Super, super creamy, the richest I’ve had. I might try to reach stiff peaks next time to try a slightly lighter version (any other suggestions to make it any less dense?) Regardless, I’m so impressed by a no churn ice cream recipe that is rich, tastes amazing, and has the same scoopable texture as any other ice cream. Sharing the recipe with friends now!
what do you mean “reducing”?
Boiling down or discarding part of the mixture? Thanks.
Hi David, you boil it down to reduce the water content – N x
Hi Nagi, I tried this recipe yesterday and it is by far the creamiest ice cream I’ve ever had. I used 4 medium sized mangoes and reduced the puree to less than one cup. It’s the most amazing mango ice cream. I might reduce the amount of condensed milk depending on the sweetness of the fruit next time. Thank you so much for the recipe. 😊
I’m so glad you loved it Preeti!!
This recipe is REALLY great. This ice cream was creamy and smooth. Easy to scope after left on counter for 5 minutes from freezer. My husband loves it. I find it a bit too sweet and the mango flavour not strong enough. I will tinker to put less condensed milk and more mango next time.
Hi Christina, I’m so glad you love it!
Has anyone made this using the “fast freeze” method available with some freezers? This method is supposed to reduce formation of ice crystals when freezing just about anything with moisture. I would prefer not to cook the mango purée which destroys a lot of the mango’s vitamins. Also, my tree is Valencia Pride Mango and sooo sweet and delicious right now! Thanks
Oh I haven’t tried this before Cindy, keep me updated!
Hello Nagi, I did once with 1 can of store bought mango puree for 500ml each of cream and condensed milk. I didnt have any issue of melting. But i want to try again with same quantity of cream and condensed milk, but this time i want to use 2 cans of mango puree just for intense mango flavor.Would that be ok? Will it become too watery? What can i do? I need ur advice please.
Hi Geeta, I reduce the puree so there is less liquid and the flavour intensifies. If you have too much water content, the ice-cream will turn out icy and won’t have a nice mouth-feel – N x