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….
Hi Nagi! I would like to try your recipe. My husband loves mango flavored ice cream. I wonder how much of whipped cream you used?
I love mangoes! But I live out in the middle of nowhere. I don’t have access to fresh mangoes, but have a pkg. of frozen chunks. Would this work & how would I do it. Would love to try this!
I make coffee ice cream this way a lot!
Hi Bonnie! I made this with reserved frozen mangoes the other day and it worked great! The process of cooking the mango puree down eliminates excess water – especially important for frozen mango – to ensure the ice cream comes out creamy. 🙂
What kind of cream u used?
Hi Rav! A whipping cream 🙂
Oh. My. Goodness. This ice cream is PERFECT. I had tried making 3 ingredient ice cream with pureed fruit before but ended up with crunchy icy bits so had decided to give up adding fruit entirely. Also, the ice cream seemed way too sweet. This mango ice cream is perfectly sweetened and sublimely creamy. Cooking the pureed mango made a world of difference. Genius. Everyone LOVED it. I even made ice cream bars (on a stick) for the grand-kids. This recipe is now in my file of all-time favorites. A huge THANK-YOU, Nagi!
Hi Marie! I’m so happy to hear you enjoyed it, thank you for letting me know! N xx
Can we use ready made mango puree?
Pretty sure that’s fine though I haven’t tried it myself! But please still cook it down per recipe!
For me, February is the perfect date to travel in SE Asia and one reason to really go there is that most fruits are in season, especially mangoes!!!
I remembered 2 years ago I was so greedy in buying mangoes in one of the islands in the Philippines and brought some at home. The mangoes there are the sweetest I had so far. I always crave for it, so much that I requested a friend of mine (who’s a Filipino) to buy me since some of her relatives are coming over for vacation.
Now this recipe looks a good one to try. Looks delish and yum! Thanks for sharing.
Mangoes in SE Asia are so good!! I do hope you try this soon, it is truly incredible! 🙂
I tried your recipe and it was perfect! The taste , consistency, and texture was like a commercially-made ice cream!!!
Thanks for sharing !!!
Glad to hear you enjoyed it Aiphee, thanks for letting me know! N xx
hi! your mango ice cream recipe is easy to follow, can I ask what if,I’ll try to dry green mango it can be possible that I can use the same steps of what you make in your mango ice cream?
Hi Shaira! Unfortunately I don’t think green mango will work, doesn’t have the sweetness or strength of flavour 🙂
Hi Nagi
What a fabulous texture is achieved using this recipe and the mango flavour is sensational. We doubt if waffle cones have ever had a better filling.
Lyn and David
Lyn & David – You made this!!! WHOOT WHOOT! I am so thrilled to hear that you enjoyed it, thank you for taking the time to come back and let me know! N x
Hi Nagi, thank you for this recipe. Instead of mangoes, I made it with crushed Maltesers .. it was a HUGE hit, so creamy and decadent, but also very easy and quick. Will be trying other variations too… thank you for sharing the recipe.
AWESOME!!!! Maltesers and ice cream…. mmmmm….. 🙂
I have a challenge for you, Nagi. We once had the most amazing coconut ice cream at a little hole in the wall Thai restaurant we stumbled upon close to the Los Angeles airport. I have been searching and searching ever since then for a good coconut ice cream, and have always been disappointed. Can you come up with something?
Ooooh…..I like a challenge….. but I’m not sure I can do it using this no churn method because coconut has so much water in it and using just shredded would not get enough flavour in the ice cream.. Hmm. Inevitable that I’ll have a play and will publish if I succeed!
Maybe try using coconut extract ? As an add in to this recipe? And a little coconut cream ?
I’m thinking powder!
Please try as I think u know what ur talking about !!
I tried coconut cream once ( horrible )
I’m going to make ur ice cream with mangoes now !!
Thank u for posting it !
Roma
It’s only list!! 🙂
Hi Nagi
Just made your mango icecream last nite and gave it to my family who think they judges of food
THEY LOVED IT !!!
Will make again and try it for the grand kids with Malteses
Thank you so much .
Also I’m waiting in antisapation for the coconut icecream that’s our family favourite
I must add the secret of cooking the mangos is genius !!!
Cheers Roma
I’m so pleased you enjoyed it Roma, thank you for letting me know! N xx PS Coconut ice cream batch #1 was a fail, too icy!
I’m going to visit my son in Kauai next week, and think I will try this while I am there – hoping to find some really good mangoes on the island. I will report back! (by the way, he is flying me over to dog sit their new golden retriever puppy!)
NO!!!!! Seriously?? OMG you have to email me pics! 🙂 Just hit reply to any email that you get from me! N x
Hi Nagi
This is the first of your recipes I have made – yummmmmm. I was so easy to make too! Hubby wants the sticky plum chicken next.
Fantastic to hear Jo!! Thanks very much for letting me know! N x
GOOD MORNING NAGI , I LOVE THIS RECIPE ITS EASY AND BEST OF ALL IT LOOKS ELEGANT . I LOVE MANGOES !!!
I LOVE MANGOES TOO!!!! ❤️
Hi nagi , I made mango ice cream for first time . It turn out awsome . Thks so much . Texture and everything was perfect . I had used Alfanso indisn mangoes as they are in season now . God bless you
Yes! So fantastic to hear you enjoyed this Maisuri! N xx
This looks super delicious. Looking forward to more similar articles. Please keep the awesome recipes coming with mangoes.
Ooh I plan too! I am literally obsessed with mango at the moment! 🙂 N xx
Wow! How yummy is this ice cream, it did take quite a bit longer to reduce the mango as it tends to spit a lot, but the end result was worth it.
This may sound strange, but I can only eat mango as a smoothie or ice cream, I can never eat mango as is, so I’m happy that you made a creamy and delicious looking version that needs no ice cream maker. Loved the video!
No, I hear you! I have a friend who is the same!!
This is incredible!! i always want to make ice cream but have no ice cream machine~ Thanks Nagi~
Btw, I saw u used a whole can of condensed milk, will this be too sweet? and, if not using mango, which other fruits/yummy things would u prefer using? (i.e. that could also work well with ur recipe, e.g. Strawberry, Oreo)
Thanks again~
(P.S. i’ve already tried ur sausage roll~ that’s AMAZING, everyone loves it and the two trays were gone too fast…..that i only able to grabbed two…LOL!) Looking forward to trying more of ur awesome recipes!! =) =) =)
Hi Vivien! This is sweet but personally I don’t think it’s any sweeter than normal ice cream 🙂 I haven’t tried this with other fruits, I think it will require some experimenting to get the ratios right and also figuring out a way to ensure it doesn’t go icy from the water in the fruit. 🙂 I’m so glad you liked the sausage rolls! My brother is very proud of that recipe!!
Homemade ice cream is so much better than store bought– I don’t even bother with it! This is amazing. I love that it doesn’t use an ice cream freezer. I live between 2 countries, so I can’t have every appliance at both houses– just too much! So when we are in Malaysia I like to make ones that don’t require the machine.
You live such an exotic life!
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!!!