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
Busya says
July 7, 2018 at 3:03 amHi, 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.
Lalaine says
July 9, 2018 at 12:35 pmIsn’t it delicious? I love the taste of fresh mangoes in the ice cream. I am glad you enjoyed it 🙂
Irene says
May 12, 2018 at 7:37 pmI’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
Lalaine says
May 13, 2018 at 10:32 amYes, please try it! You’ll love that fresh mango flavor.
Angie Lyn says
November 19, 2017 at 6:01 pmhi☺. i just want to ask if what brand of heavy cream shall i use?
Lalaine says
November 19, 2017 at 9:49 pmI don’t use any particular brand, just what is cheaper or on sale 🙂
Vince Oliverio says
October 15, 2017 at 8:57 pmWhat is the brand of your heavy cream? can I use nestle cream?
Lalaine says
October 16, 2017 at 9:35 pmHello Vince,
I’ve never personally used Nestle’s Cream for this but I think it will work. Just make sure it’s very cold.
Lulu says
March 12, 2017 at 6:28 pmWhat brand of heavy cream you using, is Nestle cream a heavy cream? Thank you and more blessing to you
Lalaine Manalo says
April 22, 2019 at 7:55 amNestle’s cream is all-purpose cream. It should work in this recipe 🙂
Yesenia pinto says
December 28, 2016 at 2:36 pmI made your recipe and I LOVE it ,every time I go in the kitchen is grab a spoon full ,it’s amazing.
Lalaine says
December 30, 2016 at 2:00 amIsn’t it delicious? I can’t get enough its fresh mango flavor and I am glad you enjoyed it just as much. 🙂
Heather says
October 10, 2016 at 4:11 pmAfter nearly 30 minutes, this cuddled and I dumped it. It never reached stuff peaks.
Lalaine says
October 11, 2016 at 10:00 pmHello Heather
I am sorry to hear the recipe didn’t work well for you. Were all the ingredients very cold?
Jenny says
March 3, 2018 at 2:56 pmTotally agree, useless recipe. Waste of time and money.
Very very angry.
Lalaine says
March 4, 2018 at 5:52 amHello 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?
Shannon says
September 30, 2016 at 12:12 pmAt 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?
Lalaine says
October 2, 2016 at 4:24 pmThanks, Shannon. I corrected the recipe, it’s supposed to be the freezer, not refrigerator 🙂
Anna says
August 20, 2016 at 11:30 amI’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?
Lalaine says
August 23, 2016 at 9:34 pmIf the heavy cream is cold, it should form stiff peaks eventually. It will just take a little longer because of the added puree mangos.
joanne says
July 22, 2016 at 4:47 pmFollowed your recipe to a T and after 15 minutes of beating on low, it’s still runny 🙁
Lalaine says
July 22, 2016 at 6:25 pmIt 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.
Joy says
July 19, 2016 at 5:45 pmDelicious! 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!
Erika says
July 5, 2016 at 10:50 pmThank 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’
Lalaine says
July 6, 2016 at 12:27 amHi 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!
Kirin says
June 30, 2016 at 7:40 pmSuch 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/
Joan says
June 28, 2016 at 11:42 pmHi Ms. Lalaine
May i know what brand of heavy cream do you use? and where can i buy it po kaya?
Amanda | Glitter & Spice says
June 21, 2016 at 10:38 pmOMG YUM I need to try this STAT. Looks outstanding!
XO Amanda | http://www.glitterandspice.com
Christie says
June 21, 2016 at 6:29 pmHOMEMADE 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
Mai says
June 20, 2016 at 8:38 pmHi Ms. Lalaine, can I use All-Purpose-Cream as a substitute for heavy cream? Thanks! 🙂
Lalaine says
June 21, 2016 at 12:03 amHi 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
Gurk @ The Women Talk says
June 20, 2016 at 8:26 pmI am such a mango fan, and this ice cream just made me drool. I want this right now!
Lalaine says
June 21, 2016 at 12:04 amI hope you give it try. It’s really a delightful treat for summer, the flavor and scent of fresh mangos can’t be beat 🙂
Ann Margolis says
June 20, 2016 at 5:29 pmThis 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.
Lalaine says
June 21, 2016 at 12:00 amWorking on it 🙂