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….
Hello Nagi, thanks for the recipe, it’s the easiest thing I’ve done in the kitchen for ages.. I had a tray of deliciously ripe Bowen mangoes, so thought I’d have a go at making ice cream. I used the Nutri Bullet to purée the mangoes and honestly I got the same effect with the wooden spoon scraping through it without reducing it on the stove. I can’t wait to try it out on the weekend when our family get together.
I’m so pleased to hear you enjoyed this Rosalie! I haven’t heard of Bowen mangoes, I must check them out! N x ❤️
I don’t have an ice-cream maker and would like to try making a rum and raisin ice-cream. How do I go about that? Thanks 🙂
Hi Theresa, unfortunately I haven’t tried that yet so I couldn’t say. sorry!
Hi there.Your mango icecream was googled by my younger grand son today and I wrnt to shop the cream anf condensed milk.We had the mangoes and bang I have just put it in the frrezer .Lets jope tomorrow it will please rveryone.Thanks a lot and hope to see other miracle recipes.Tc.
I hope you all love it Rekha!!
Your mango ice cream recipe is a keeper. I have thus concluded after searching and trying about 11 different recipes all claiming to be mango ice cream permutations. Thank you for your notes and suggestions.
That’s great to hear Crisostomo, thanks for sharing your feedback! N x ❤️
I stumbled upon this recipe by vigorous googling and I’m out the door to buy what I need to try it. I clicked on a few of your other links & such and find you adorable! You are my newest addition to favs, I am pinning you and crossing my fingers you keep up the great work! Cheers to you from the other side of the world!
I plan on going nowhere!!! 😂
This recipe sounds great! I can’t wait to try it. Mangos are on sale here right now. By the way, if you do want a store bought mango icecream (but why, if you can make this?) Magnolia Icecream, sold in Philippino stores, makes a good one.
Gosh I must keep an eye out! N xx
Fantastic recipe. i used to simply make a mango shake and freeze it for my 7 year old daughter. Tried your recipe and the results were mouth watering. Thanks a million.
I tried different fruits like bananas, chikoo (very strong flavour and smell) and peaches. The best was mango and chikoo. I also put in small chumks of the fruits and they added to the flavor.
That’s so fantastic Aamir! Thanks for letting me know! N x
what can I substitute the cream
Sorry Gifty, I do not know of a suitable substitute for cream. 🙂
What kind of cream are you talking about in the recipe
Hi Samuel – whipping cream 🙂
Hey,
Thank you for the recipe!
I made it few days ago and it was perfect. Folks couldn’t believe it was made without an icecream maker. Already made it again. 🙂
So fantastic to hear that Swapna, thanks for letting me know! N xx
sounds great! would it work if made as ice pops?
THAT’S GENIUS!!
This recipe is amazing! My family (mainly me and my brother) are obsessed with this. It was amazingly delicious. Thanky you so much for creating this recipe!
High praise!! ❤️ So pleased you enjoyed this Nanda, thanks for letting me know! N xx
I just made this a few hours ago and just waiting for it to freeze. I didn’t cook down the mangoes just really pureed it a lot in the blender. I actually tasted it and it’s delicious already!
FYI I have made a “cookie monster” version of this using the same base recipe but you add in vanilla extract and blue food coloring. Then mix in chocolate chip cookie dough and chopped up oreo cookies before pouring into the container and freezing. It’s really good and looks really pretty.
OOOH! I love that – a cookie monster version? Fantastic!!!
Here is a video for EGGLESS EASY HOMEMADE MANGO ICECREAM RECIPE – https://www.youtube.com/watch?v=xu6ktewR5HA
Can u use ice cream maker on this one
Hi Nanz – you don’t need one for this! And I’ve never tried 🙂
Hello wat brand and name for the cream.tnx
Hello! I use Devondale which is an Australian brand. 🙂
What can I substitute condense milk
Hi i tried ur recipe (i made vanilla ice cream) , it was super creamy ice cream but i found it too sweet for me. Can i reduce the sweet condensed milk ? Will it affect the creaminess / texture of the ice cream ?
Hi Maya, I’m afraid I don’t recommend that 🙂
No sub, sorry! It’s KEY!
I once had homemade honey ice cream…
Would you pwrhaps know how I would use this recipe to make a honey flavoured ice cream?
How much honey etc?
Thanks in advance!
Can’t wait to try!!!
Oooh! Honey Flavoured Ice Cream would be amazing, I will add that to my list!
Hi! I made the mango ice cream last night and it was delicious! I’m here in Brooklyn, New York and used Haitian mangoes and as I said it turned out delicious. I live in an area with a lot of people from the West Indies and Haitian mangoes are in abundance. Thanks for the recipe and can’t wait to try it with other mix ins.
WHOOT! That’s so great to hear Simone! 🙌🏻
Can you use any other fruits, like peaches?
Hi Amber, I haven’t tried (yet)! But in theory it will work great as long as the fruit flavour is intense enough 🙂 But definitely still cook down like I do the mango, to eliminate excess water which makes the ice cream icey 🙂 N xx
Love it
Thanks! N xx
Hello, I tried the mango ice-cream. It was great. Only change I made was I added 2Hapus mangoes for natural colour & flavour. It gave superb colour & perfect flavour. Thank you so much for your recipe. My family loved it.
Only thing is it couldn’t be scooped. So I made pieces of it.
Hi Shimoli, so pleased to hear you enjoyed it! If you leave it out for 5 minutes or so, then it becomes scoopable. Just like real ice cream!