Mango Ice Cream Recipe | Easy Creamy Homemade Mango Dessert Treat
Creamy, no-churn or churned mango ice cream with ripe mango, cream, and condensed milk for bold flavor and a silky texture. Simple steps deliver scoopable sunshine with or without an ice cream maker.
Ingredients
Ingredients
- Fresh ripe mangoes (3–4 medium, about 2 cups chopped)
- Heavy cream (2 cups)
- Sweetened condensed milk (1 can, 14 oz)
- Whole milk (1/2 cup)
- Lime juice (1–2 teaspoons)
- Pure vanilla extract (1 teaspoon)
- Fine sea salt (a pinch)
- Optional: diced mango (1/2 cup)
- Optional: toasted coconut (1/3 cup)
- Optional: chopped pistachios (1/4 cup)
Instructions
Instructions
- Peel and pit the mangoes, then chop into chunks.
- Blend the mango with lime juice and a pinch of salt until completely smooth; strain through a fine mesh sieve if desired.
- Whisk the sweetened condensed milk, vanilla, and half of the mango puree in a large bowl until combined.
- In a chilled bowl, whip the heavy cream to soft-medium peaks.
- Gently fold the whipped cream into the mango mixture in two additions.
- Fold in the remaining mango puree and the whole milk just until uniform without overmixing.
- For churn method: Chill the base for 2 hours, churn 20–25 minutes until soft-serve consistency, fold in any add-ins, transfer to a container with parchment on the surface, and freeze 4–6 hours until firm.
- For no-churn method: Pour the base into a metal loaf pan, press parchment on the surface, freeze 2 hours, stir vigorously, repeat stirring every 45–60 minutes for 2–3 more rounds, then freeze until scoopable 6–8 hours total.
- Before serving, let the ice cream rest at room temperature for 5–10 minutes for cleaner scoops.
Notes
Use very ripe, fragrant mangoes for the best sweetness and texture. Keep equipment and base cold to reduce ice crystals. Do not overwhip the cream or overmix the base. Fold in optional add-ins like diced mango, toasted coconut, or chopped pistachios after churning or during the last stir of the no-churn method. For dairy-free, substitute coconut cream and coconut condensed milk. Enjoy within 2–3 weeks for peak quality.