Mango ice cream made with only three ingredients and no churn or ice maker needed! Rich, silky, and with intense mango flavor, it will very well be your next sweet addiction.
I’ve been posting no-churn ice creams left and right on my other blog, Onion Rings and Things, so I thought I’ll bring a bit of the fun here at Kawaling Pinoy.
You guys, I hate making tall statements but I have to say, this no-churn mango ice cream is hands down the richest, silkiest, and with the most intense mango flavor ice cream you’ll ever taste! In my (not-so-humble) opinion, it beats any of the commercial brands you can buy out there. Unlike store bought which is loaded with a long list of chemicals and additives, this homemade version has less than four ingredients.
You can actually smell the sweet fragrance of fresh mangos every time you take a spoonful!
Insanely delicious and ridiculously easy to make, this mango ice cream will very well be your next favorite summer addiction. It takes but five minutes of prep time and no churn or ice cream maker needed. Really, the only difficult part of making your own ice cream at home is waiting for the delicious concoction to freeze!
To ensure that the mixture whips up to a good volume, make sure the ingredients are very cold. The heavy cream needs to be refrigerated anyway but make sure to chill your condensed milk in the fridge as well. I also like to place the beaters and the mixing bowl (stainless steel works best!) in the freezer for about 30 minutes before use.
The food color is more for aesthetic than flavor but although optional, a few drops really make the ice more appetizing. When you transfer the mixture to a freezer-safe container, lightly press plastic film on the surface of the mixture to prevent crystallization.
Watch the video and see how easy it is to make this mango ice cream:
Mango Ice Cream
Ingredients
- 2 large mangoes (or enough to make 1 cup mango pulp)
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- 2 drops yellow food coloring, optional
Instructions
- Slice mangoes and scoop flesh, discarding pit and skin.
- In a blender or food processor, process mango until blended to an applesauce-like consistency.
- In a large bowl, combine mango pulp, condensed milk, and heavy cream.
- Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- While beating, squeeze a few drops of food coloring until the desired color is achieved.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
Nutrition
Hi, Lalaine. I tried the Mango Ice Cream today using half of the ingredients and it was smooth creamy and delicious. At first I was not sure how it will turn out since I could not find a heavy cream, instead, I used a Nestle canned cream, not the all purpose cream. Thankfully, it worked. Looking forward to try more of your recipes.
Isn’t it delicious? I love the taste of fresh mangoes in the ice cream. I am glad you enjoyed it 🙂
I’ll diffinitely try this recipe..the other night i made the avocado ice cream and it turned out so yummmyyy …hubby loved it much…tnx lalaine….and oh i made a buko version too using the same recipe…sooo goood better than store brough…really…tnx again
Yes, please try it! You’ll love that fresh mango flavor.
hi☺. i just want to ask if what brand of heavy cream shall i use?
I don’t use any particular brand, just what is cheaper or on sale 🙂
What is the brand of your heavy cream? can I use nestle cream?
Hello Vince,
I’ve never personally used Nestle’s Cream for this but I think it will work. Just make sure it’s very cold.
I made your recipe and I LOVE it ,every time I go in the kitchen is grab a spoon full ,it’s amazing.
Isn’t it delicious? I can’t get enough its fresh mango flavor and I am glad you enjoyed it just as much. 🙂
After nearly 30 minutes, this cuddled and I dumped it. It never reached stuff peaks.
Hello Heather
I am sorry to hear the recipe didn’t work well for you. Were all the ingredients very cold?
Totally agree, useless recipe. Waste of time and money.
Very very angry.
Hello Jenny,
I am sorry you’re disappointed with the recipe. I know how frustrating it is to waste time and money like you said. I am not sure, though, why the ice cream didn’t turn out well for you. As you can see from the cooking video, the recipe does work and yield delicious results. I’ve tested this recipe and I’ve made it for my family many times. Were your ingredients very cold? Were the measurements followed?
At the end of the recipe it says “Refrigerate for at least 6 hours or over night. serve frozen” should I actually put it in the fridge or the freezer?
Thanks, Shannon. I corrected the recipe, it’s supposed to be the freezer, not refrigerator 🙂
I’ve been beating on low for 15mins… No stiff peaks yet and my cream came straight from the fridge. Should I turn up the speed?
If the heavy cream is cold, it should form stiff peaks eventually. It will just take a little longer because of the added puree mangos.
Followed your recipe to a T and after 15 minutes of beating on low, it’s still runny 🙁
It will take a bit of time to whip up because of the puree mangoes. But as long as the heavy cream is very cold, the mixture should form peaks soon.
Delicious! This is my best batch thus far! I did use the ice cream machine after beating the mixture maybe 3-4 minutes. I also did the plastic wrap method and no ice crystals. I’m so proud of myself and can’t wait to try other flavors. Food coloring was not needed. Thank you for the recipe!
Thank you for this recipe! Can I still use an ice cream maker for this? If yes, do I need to change any of the steps, ingredients or procedure? Thank you for your help and time’
Hi Erika
I don’t use an ice cream maker for this so I wouldn’t be able to tell you accurately what to change as I have no basis. You don’t really need to use one, though, it will just be another thing to wash 🙂 The ice cream comes out smooth even without the churning, just make sure you press down the plastic film on the surface of the mixture to prevent ice crystals. Enjoy!
Such a delicious dessert for hot summer! loved it!, and yes I added some chocolate chips and caramel chunks in it and surprisingly it went sooper yummy 😀
and as i am a big fan of mango I was looking for mango mousse recipe and found this on and suggest you to do try this yummy recipe as well
https://www.madeeasy.com.pk/mango-mousse/
Hi Ms. Lalaine
May i know what brand of heavy cream do you use? and where can i buy it po kaya?
OMG YUM I need to try this STAT. Looks outstanding!
XO Amanda | http://www.glitterandspice.com
HOMEMADE MANGO ICE CREAM?! have I died and gone to heaven?
110% saving this recipe for breakfast, lunch and dinner. Man oh man!
Christie’s Take on Life. xx
Hi Ms. Lalaine, can I use All-Purpose-Cream as a substitute for heavy cream? Thanks! 🙂
Hi Mai
I’ve never used all purpose cream for no-churn ice cream so I can’t really say from my experience if it will whip up to a good volume. This link though states it will http://www.answers.com/Q/Can_you_use_an_all_purpose_cream_as_an_alternative_for_heavy_cream
I am such a mango fan, and this ice cream just made me drool. I want this right now!
I hope you give it try. It’s really a delightful treat for summer, the flavor and scent of fresh mangos can’t be beat 🙂
This is a winner! How about the ULTIMATE UBE ice cream. Just thinking about that makes me drool. LOL
Something I can’t find in my regular supermarket and Magnolia is so expensive. Thanks again for another wonderful recipe.
Working on it 🙂