Mango ice cream made with only three ingredients and no churn or ice maker needed! Rich, silky, and with intense mango flavor, it’s the perfect year-round treat!
I’ve been posting a lot of no-churn ice creams on my other blog, Onion Rings and Things, so I thought I’ll bring a bit of the fun here on 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 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 churning 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!
Tips on How to Make Homemade Mango Ice Cream
- To ensure that the mixture whips up to a good volume, make sure the ingredients are very cold. Chill the condensed milk in the fridge along with the heavy cream. I also like to place the beaters and the mixing bowl in the freezer for about 30 minutes before use.
- Try to use Manila mangoes which are indisputably the best mango in the world! They’re sweet, aromatic, and less fibrous. If you can’t find them in the U.S., the closest cultivar is the Ataulfo mangoes.
- The food color is more for aesthetic than flavor but although optional, a few drops really make the ice cream 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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2 large mangoes (or enough to make 1 cup mango pulp)
- 1 can (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 to an applesauce-like consistency.
- In a large bowl, combine mango pulp, condensed milk, and heavy cream.
- Using an electric 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 Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Pat says
I don’t like mangos, and really not s fan of fruit flavored ice cream. A vanilla person. I used strawberries & this was absolutely delicious. My husband wants to try the mango, so he can enjoy it alone
Lalaine Manalo says
Glad you found a flavor that worked for you guys!
Betty oneal says
Can you use any fresh fruit with this recipe?
Lalaine Manalo says
Yes, you can use peaches, strawberries, or even lemon curd. Just use 1 cup of puree fruit and make sure it’s thick and not too watery.
Lord dingle says
Is it okay to put chunks on them too??
Lalaine Manalo says
Yes, you can put chunks if you want. Just gently fold in the chopped fruit into the whipped mixture, making sure not to deflate the cream.
Michele says
Bought the ingredients to make the mango ice cream was wondering if you have a similar recipe for coconut ice cream?
Lalaine Manalo says
I don’t have a recipe for coconut ice cream yet but it’s definitely on my to-do list 🙂
V bryant says
Can’t wait to try !!! Can I try the same recipe with pineapples?
Lalaine Manalo says
I am sure it will work with all your favorite add-ins and flavors 🙂
Anne says
Can i use full cream milk to replace heavy cream .
Lalaine Manalo says
I am sorry, may I ask what is full cream milk?
Noneme says
What is heavy cream or other name of heavy cf ream to be used?
Lalaine Manalo says
Heavy cream is heavy whipping cream and is usually sold in cartons in the refrigerator aisle. You can use Nestle cream in the can if you can’t find heavy cream. 🙂
Tiasel Duco says
Hi! What’s the best substitute for heavy cream?
Lalaine Manalo says
You can use Nestle cream. Just make sure to chill until very cold so you’ll get better volume when it’s whipped 🙂
Busya says
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.
Lalaine says
Isn’t it delicious? I love the taste of fresh mangoes in the ice cream. I am glad you enjoyed it 🙂
Irene says
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
Lalaine says
Yes, please try it! You’ll love that fresh mango flavor.
Angie Lyn says
hi☺. i just want to ask if what brand of heavy cream shall i use?
Lalaine says
I don’t use any particular brand, just what is cheaper or on sale 🙂
Vince Oliverio says
What is the brand of your heavy cream? can I use nestle cream?
Lalaine says
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.