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scooping mango ice cream from a metal pan
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3.57 from 121 votes

Mango Ice Cream

No-Churn Mango Ice Cream is rich, creamy, and bursting with fresh mango flavor. This homemade tropical ice cream is easy to make with only four ingredients and no ice cream maker needed!
Prep Time15 mins
Freezing6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: Global
Servings: 8 Servings
Calories: 389kcal


  • 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


  • 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.


For optimal volume, make sure ingredients are very cold.


Calories: 389kcal | Carbohydrates: 34g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 86mg | Potassium: 297mg | Sugar: 32g | Vitamin A: 1450IU | Vitamin C: 16.5mg | Calcium: 180mg | Iron: 0.2mg