Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Mango Ice Cream Recipe

★★★★★

4.6 from 65 reviews
  • Author: Ethan
  • Total Time: 6 hours 30 minutes (including freezing time)
  • Yield: Approximately 6 servings 1x
  • Diet: Vegetarian

Description

This Homemade Mango Ice Cream recipe is a creamy, tropical treat made from fresh ripe mangoes, sweetened condensed milk, and thickened cream. With a smooth texture and rich mango flavor intensified by simmering the puree, this no-churn ice cream is easy to prepare and perfect for cooling down on a warm day or impressing guests with a homemade dessert.

Ingredients

Scale

Mango Puree

  • 2 large ripe and juicy mangoes (to make 2 cups mango puree, about 2 1/4 cups diced mango)

Ice Cream Base

  • 1 can (395 g / 14 oz) sweetened condensed milk
  • 2 cups thickened cream / heavy cream / whipping cream, cold
  • 1/8 tsp yellow liquid food colouring (optional)

Instructions

  1. Prepare the Mango Puree: Dice the flesh of the mangoes. Using a blender, food processor, or stick blender, puree the mango flesh until smooth. Measure out 2 cups of this mango puree.
  2. Reduce the Puree: Pour the mango puree into a non-stick skillet and cook over medium-low heat, stirring constantly for 8 to 10 minutes until the puree reduces by half. You’ll know it’s ready when dragging a wooden spoon leaves a path for a second. The reduced mango puree should be at least 1 cup, or even less.
  3. Cool the Puree: Remove the skillet from heat and allow the mango puree to cool completely to room temperature.
  4. Combine Mango and Condensed Milk: In a mixing bowl, whisk together the cooled mango puree and sweetened condensed milk until fully combined. Add the yellow liquid food coloring if using and mix well.
  5. Whip the Cream: Using a handheld mixer or stand mixer, beat the cold heavy cream until stiff peaks form, indicating it is well whipped.
  6. Lighten the Mango Mixture: Add a scoop of the whipped cream into the mango-condensed milk mixture and gently fold to lighten it. It’s okay if there are some lumps.
  7. Fold in the Remaining Cream: Pour the lightened mango mixture into the rest of the whipped cream. Carefully fold together until the mixture is lump-free but do not overmix as you would with cake batter.
  8. Transfer to Container: Pour the finished ice cream base into a glass or non-reactive container. Smooth the surface.
  9. Seal and Freeze: Place a piece of parchment or baking paper directly on the surface of the ice cream, then cover with a lid or cling wrap. Freeze until firm and set, typically 4 to 6 hours or overnight.

Notes

  • Use ripe and juicy mangoes to get the best flavor and natural sweetness.
  • Reducing the mango puree intensifies the mango flavor and improves texture.
  • Cold heavy cream whips better and results in a lighter ice cream.
  • Folding gently preserves the air whipped into the cream, keeping the ice cream light and creamy.
  • Food coloring is optional and only for enhancing the mango color.
  • This recipe requires no ice cream machine and is simple to make at home.
  • Use a non-reactive container such as glass to avoid any metallic taste.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Keywords: mango ice cream, homemade ice cream, no churn ice cream, tropical dessert, mango dessert, easy ice cream recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://theethankitchen.com/homemade-mango-ice-cream-recipe/