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….
Dan says
I was tipped off that passion fruit puree works incredibly well too. Can’t wait to make some of my own! Thanks for the recipe and effort you put into refining this great idea!
Nagi says
You’re so welcome Dan!
Kim Petersen says
Hi Nagi
I made the ice cream and it’s delicious, but it doesn’t have that big mango flavour. Can I melt it and add more pulp then refreeze?
Thanks,
Kim – Cape Town
Nagi says
Hi Kim! I know what you mean – the mango flavour definitely depends on how intense the mango flavour of the fruit is. I’ve maxed out the mango in this – any more and it starts getting icy, sorry to say. 🙂 Not sure about mango varieties in SA – do you know of particular types that are very mangoey? Or try using ones that are a bit too ripe!
Matt says
I love this simple recipe and have made it a few times. To boost the mango flavour I save some of the mango puree to create a ripple effect in the combined mixture before freezing. It also adds a interesting colour streak to the ice cream.
Nagi says
That’s terrific to hear Matt!! So pleased you enjoyed this – N x
Karr bocaj says
I made this a earlier this year and guess what dessert is making it to the Christmas dinner😊
Nagi says
Ooooh! Love the thought of this being on your Christmas table! ❤️ N xx
Jo Hill says
I Hav enjoyed making this with a little special girl, can’t wait t try it
Nagi says
Hope she LOVES IT!!
Jo Hill says
Jus made it it’s in the fridge now n I can’t wait 😊👍🏾
Gina says
This looks delicious! Can you use canned mango pulp? If so, how much? Also, how much would you cut down the condensed milk if using canned mango pulp?
Nagi says
FREEZER????!!!
Rosalie says
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.
Nagi says
I’m so pleased to hear you enjoyed this Rosalie! I haven’t heard of Bowen mangoes, I must check them out! N x ❤️
Theresa says
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 🙂
Nagi says
Hi Theresa, unfortunately I haven’t tried that yet so I couldn’t say. sorry!
Rekha Aggarwal says
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.
Nagi says
I hope you all love it Rekha!!
Crisostomo L Buenavista says
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.
Nagi says
That’s great to hear Crisostomo, thanks for sharing your feedback! N x ❤️
Lana says
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!
Nagi says
I plan on going nowhere!!! 😂
Ellen says
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.
Nagi says
Gosh I must keep an eye out! N xx
Aamir Sami says
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.
Nagi says
That’s so fantastic Aamir! Thanks for letting me know! N x
Gifty says
what can I substitute the cream
Nagi says
Sorry Gifty, I do not know of a suitable substitute for cream. 🙂
Samuel says
What kind of cream are you talking about in the recipe
Nagi says
Hi Samuel – whipping cream 🙂
swapna says
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. 🙂
Nagi says
So fantastic to hear that Swapna, thanks for letting me know! N xx
Grace says
sounds great! would it work if made as ice pops?
Nagi says
THAT’S GENIUS!!
Nanda Risky says
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!
Nagi says
High praise!! ❤️ So pleased you enjoyed this Nanda, thanks for letting me know! N xx
Robin says
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.
Nagi says
OOOH! I love that – a cookie monster version? Fantastic!!!
Kiran paryani says
Here is a video for EGGLESS EASY HOMEMADE MANGO ICECREAM RECIPE – https://www.youtube.com/watch?v=xu6ktewR5HA
nanz says
Can u use ice cream maker on this one
Nagi says
Hi Nanz – you don’t need one for this! And I’ve never tried 🙂
charmagne says
Hello wat brand and name for the cream.tnx
Nagi says
Hello! I use Devondale which is an Australian brand. 🙂
Choo Ken says
What can I substitute condense milk
Maya says
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 ?
Nagi says
Hi Maya, I’m afraid I don’t recommend that 🙂
Nagi says
No sub, sorry! It’s KEY!