Creamy Homemade Mango Ice Cream (No-Churn)

Nisrine Idrissii

Creamy Homemade Mango Ice Cream (No-Churn)

Easy no-churn mango ice cream made with ripe Alphonso or Kesar mangoes, condensed milk, and cream. Rich, tropical flavor with a smooth, scoopable texture. Perfect summer dessert that needs no ice cream maker.

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Prep Time 20

Cook Time 7

Total Time 6 30

Servings: 10

Calories: 229

Ingredients Equipment Method Notes

Ingredients

2 large ripe mangoes Alphonso or Kesar preferred, yielding ~2 cups puree
395 g 1 can sweetened condensed milk
480 ml 2 cups cold heavy whipping cream (35%+ fat)
1-2 tbsp fresh lemon or lime juice
1/2 tsp vanilla extract optional
Pinch of salt
Optional: diced mango chunks for texture yellow food coloring

Equipment

Blender or food processor
Non-stick saucepan or skillet
2 Large mixing bowls
Electric hand mixer or stand mixer
spatula
Loaf pan or airtight freezer container

Method

Blend mango flesh into smooth puree (about 2 cups). Reduce in a saucepan over medium-low heat for 8-10 minutes until halved. Cool completely.
Whip cold cream to soft-medium peaks.
Mix cooled mango puree with condensed milk, lemon juice, vanilla, and salt.
Gently fold mango mixture into whipped cream until combined. Add mango chunks if desired.
Pour into loaf pan, cover with plastic wrap directly on surface, and freeze 6+ hours until firm.
Soften 5-10 minutes at room temperature before scooping.

Notes

Use the ripest, most aromatic mangoes for best flavor. Reduce puree step is crucial for creaminess.
Store in freezer up to 2-3 weeks with plastic wrap pressed on surface.
Adjust sweetness based on mango variety. Great base for variations like adding cardamom or coconut.
For extra smooth texture, chill the combined mixture before freezing.