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!!
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….
This looks awesome! I’ve been finding mangoes super cheap at the market, but they usually have only a day or two left in them before they’re almost too ripe to eat. Those would probably work well here, I’m guessing? Can’t wait to try this!
Over ripe mangoes are PERFECT for this recipe!!
Excuse me while I run to the store to buy some mangoes for this recipe!…….
P.S. You look like you’re having an AWESOME time on your ski trip! So happy for you, sweet Nagi! <3
SO. MUCH. FUN!!!
Well Nagi , you have done it again ! I follow you regularly and have never failed in your recipes especially Charlie sauce . I’ll,be doing this this ice cream today , what do you think of mandarin oranges instead of mango? Cross fingers ….thanks for ALL your advice .
Hi Cyril! I really hope I could you in time – I don’t think mandarins will work! I’m sorry to say that there is too much liquid 🙂 I have notes in the recipe about using other fruits. N xx
I love no-churn ice cream! I love mangoes and my husband, well, not so much. I think if I hid them in some ice cream he’d be cool with them, though! I’ll have to try it out soon. Of course, it’s winter here (sort of, anyway…75 degrees F today!
75F is WINTER for you????
Haha! Definitely not normal winter…it doesn’t get terribly cold here but this winter has been crazy warm.
Hi, Nagi, I love mango! I would love to have a pint of this ice cream right now:). I hope you are having a fabulous time in Japan and enjoying the snow. Big hugs!
The SNOW IS SO GOOOOOOODDDD!!!!
Hello Nagi!
So I just tried this recipe and had a taste before putting it in the fridge! I’m not sure I can taste the mango! I can taste condense milk! Can you tell me where I went wrong? I reduced it as said in your recipe (just under a cup) …will it flavour up in the freezer?
Hi Candice! I certainly hope you can taste the mango once it freezes, I will be very upset if you can’t! I must admit I can’t recall whether it’s stronger after freezing. It does require ripe mangoes which will have a more intense mango flavour. I’m keeping my fingers crossed! N xx
So I couldn’t wait to eat my ice cream! It didn’t turn out and tasted a lot like condense milk but I would have to put that down to the one of the mangoes not being ripe enough! I will try again though! Ps. It’s still good though! Lol
Hi Nagi, I love all your recipes that I receive via email, thank you.
I have been making this ice-cream with condensed milk and cream for a few years. For an adults I normally add a shot of espresso coffee and everyone loves it, I’ve had to give many people the recipe.
I’m excited about your mango version and will try it very soon.
I do have an ice-cream machine but this recipes is so good that I prefer to use it
Glad you have a lovely trip.
Hi Chris, thanks so much for your message! It’s nice to hear from someone who has been using this method of making ice cream and enjoys it too 🙂 I must confess I haven’t tried a coffee version yet! I must give it a go!
I can’t wait to give this a try. I’ve been looking for a good ice cream recipe and I think I have found it with this one.
I hope you do Maggie! I LOVE this, I’ve been making it all summer!
Hi there. I have been making a similar recipe for the last couple of years now but with Nutella. I will have to try it with mangos as my wife and daughter loves mango. Thanks for the great ideas as always.
Oooh! So the same condensed milk and cream base with Nutella folded through? ?
This looks amazing and soooo easy !
Since mangoes are not in season right now in Toronto can I just use mango pulp from a can and reduce that ? Also what kind of heave cream do you use ? Anytime a recipe calls for heavy cream whenever I go to the grocery store I can never find it ! I find whipping cream , table cream , half and half but never heavy cream !
Hi Taz! Thanks for the question, I didn’t realise that! It’s whipping cream 🙂 We call that heavy cream here in Australia, as opposed to pouring cream which is not whippable! I’ve added that to the ingredients. I haven’t tried this with pulp but it should definitely work! Might even work better if the flavour might be more intense 🙂 PS Hang on….it’s WINTER where you are?? Ice cream….????
Hi Nagi, I’m in Toronto too and I’m not waiting till the snow stops to try this out. Thanks for the recipe!
BA HA HA! You crack me up Cathy!!! N xx PS You sound like me, I was making SOUP in stinking hot summer weather!
Yay!! Thank you so much Nagi. I LOVE mangos ❤️
You’re most welcome!! I do hope you try it! N xx
Wow Were, wow, what aBIG POST, BIG NWES, SNOW SKI, ICE CREAM, DOZER, HEAT VAWE FOR US. THANK YOU SO MUCH FOR RECEIPT, WILL TRY ASAP. HAVE WONDERFUL TIME AND ENJOY YOUR MUMS COMPANY. OH AND SMILES FROM EAR TO EAR. MY FAMILY IN GERMANY HAVE NO SNOW, ENDLESS RAIN, BLACK ICE BUT TEMP WELL BELOW ZERO.
Hi Vera! Thanks so much for your enthusiastic message!!! Yes the snow is WONDERFUL and it’s great to know Dozer is having a wonderful time too! 🙂 Have a great weekend! N xx
When I was a kid (a looong time ago), my sweet mom made us a still-frozen peach ice cream with condensed milk. I can’t help but wonder if this be how she made it. Have you used this method with other fruit? I’m still going to try the mangos though. Our local (NW Florida) produce market has TONS of mangoes right now!
HI Jan! I would love to know how she made this with peach! I haven’t got my head around using other fruits for this because I made this recipe especially for mangoes. Mangoes have a much more intense flavour than peach and almost all other fruits. I’m keen to try other fruit versions so I will share if I figure out a good peach version!
Glad you having fun and getting plenty of the white stuff.
The mangoes that we have now are picked green; good for Thai salad with prawns.
I can get mango purée but sweetned ?. I wonder if your recipe would work with whipping cream and evaporated milk. What do you think?
Hi CK! Unfortunately not – the sugar in the condensed milk is key for avoiding icicles and the creaminess. I’ve tried evaporated milk versions in the past with no success. And you picked it right – I would be concerned about using sweetened mango puree making it too sweet BUT having said that, the mangoes we have here in Australia really are super sweet and I reduce it too! So maybe it will be fine! 1 cup of sweetened mango puree 🙂 I’d love to know if you try it!
I’m wondering if you couldn’t use a different fruit like strawberries? Just follow the recipe and substitute the fruit.
Hi Nancy! I added notes in the recipe for this question, it’s a good one. I don’t recommend it because all fruits will affect it differently. I made this especially for mangoes and it took a few goes to figure out the right ratios, cooking it down etc so it didn’t affect the creaminess of the ice cream. Strawberries have a far less intense flavour than mangoes so a direct substitution would not work. When I am back in Sydney I will work on other fruit flavours because I was keen to figure out a strawberry version myself! I’m thinking of a combination of strawberry and jam 🙂
Sounds yummy! Can’t wait for the strawberry version. They are much more available here.
And, as luck would have it, it’s mango season in the stores! I am SO going to try this out. I have yet to make an ice cream without icy splinters in it, so this could end up being my go-to. I also would like to add a thank you for giving us a recipe that doesn’t require an ice cream maker. Such are few and far between.
Oooh! I hope you enjoy this Shalryn! 🙂
Okay, so I couldn’t decide between Haas and Atulfo, so I went half of each. It wasn’t intense enough for me, so I doubled the amount of mango, added 3 tbsp of fresh lemon juice, 1/2 teaspoon of salt, and a teaspoon of modified corn starch in a slurry to stabilize the extra mango, AND IT WAS AWESOME!!! I also purĂ©ed some frozen raspberries and put a thick stripe through my second batch when it was half-frozen, and it turned out even more awesome! My guests wiped me out of both batches in ONE evening. And omigawd, the ideas this has started! Strawberry, blackberry, banana, rhubarb, kiwi … sooo many ideas! Thankyouthankyouthankyou for this recipe!
Woo hoo! I’m so glad you enjoyed it Shalryn!! I haven’t tried a Haas or Atulfo before, I tried researching but couldn’t find much information about them so I don’t know how intense the flavour is. I’m glad you were able to adjust the mangoey-ness to your taste. So I’m,pressed with the adjustments you made!!! I haven’t heard about the cornstarch stabilisation – is that to keep the ice cream creamy after doubling the mango puree? And WOW to the raspberries! That sounds stellar – and so pretty!
Sorry, it’s an Alice, not a Haas. We call it a Haas because it tastes best when it’s Haas-green like the avocado and (okay, this will sound odd) we know and intensely dislike a certain Aiice, so we refuse to use her name. Yes. sometimes, both people in this household can be incredibly petty.
Anyway, in answer to your question: the modified cornstarch is to keep the extra mango from making ice splinters. That way the ice cream stayed nice and creamy. I also tried cup-sized side batches of ice cream using regular cornstarch and flour; the regular cornstarch disintegrated and made the ice cream grainy, while the flour turned the ice cream sort of crumbly/powdery at low temps. Modified cornstarch is definitely the winner. I used one called Clear-Jel.
That is so interesting, I am going to look into it! Thanks so much for the tip Shalryn! N x
Nagi, any preferences on the container for the ice cream?
Also if this is used to make vanilla, how much vanilla would you add?
Hi Rebecca, what a great question, thanks! I recommend glass because I know it’s non reactive etc. I’ve seen other recipes recommending metal and I don’t understand why, that would not be my preference. I don’t like storing food in metal pans. I also updated the recipe notes for vanilla ice cream – I use 2 tsp of pure vanilla. It’s SO GOOD! (I also added the chocolate ice cream version too!)
Hi Nagi!
I look forward to trying this once I get some ripe mangoes! Do you know how long this would keep in the freezer? Would the consistency change too much after a few days?
Thank you!
Hi Stephanie! I’ve had one in the freezer for over a month and it’s still great! Just the same, just requires about 5 min or so to soften before scooping. Oh – and having a proper airtight container is important too, if you plan to keep it for a while. N x
Wooooaaaaa!!! Noooo! I just died. I didn’t even read the whole thing, just looked at the pictures. Over and over again. My flatmate went to Australia this morning. For three weeks. Lucky b***. Told her to bring me back a mango :))) Oh my god. This looks SO good. . . . . . . . . .Still not over it yet. I guess it never will be so good with imported fruit but still. Have cravings – will try.
OMG you crack me UP!!!!! Seriously tell her to check out your quarantine rules and see if she can bring back a mango for you!!
Yes. Mad as a brush. I did it. And because it’s -2 deg now, I thought a nice warm chocolate brownie would go marvelously with it. So made that one as well. Now, excuse me, I have to recover from this sugar coma. Oh and yes, the ice cream is really creamy and mango-y and deliciously sweet. I wonder who is going to police me to eat it in moderation. Damn.
BA HA HA! You are TOO FUNNY! Seriously though, I was making piping hot chowders in the middle of stinking hot summer days, so you’ve got competition in the madness department. ? I’m so super happy to hear you enjoyed this, thank you x 1 million for taking the time to share your feedback!!! Always extra meaningful for recipes I worked hard to create! N xx
Update: Went to a shop on the way from work and bought two ripe mangos. May I remind you that there is currently 2¤C and no snow here in Ireland. So noone is skiing hard to be hot. Oh and the fact that I don’t make ice cream even in the hight of summer here (which is about 22¤)! What did you do to meee??? Mango ice cream, you are going to happen tomorrow.
OMG you make me LAUGH!!! You’re making ICE CREAM in that weather??? You’re MAD! MAD!!!!!! ?
Is this the greatest recipe??? Hubby thought he’d prevent me from making ice cream by NOT purchasing an ice cream maker. Heh, heh, heh! No-churn ice cream!! Love it. I haven’t tried the mango yet but it looks wonderful. We usually add a little bit of alcohol — it helps the ice cream from freezer like a block of ice. You could do an amaretto with the mango or any other flavor you like. Your mum looks like she’s having a great time and so does Dozer!! Looking forward to your next installment.
Oooooh YES!!!!! What a fantastic idea Marisa, you have such great taste!!