If you’re searching for the ultimate tropical treat, Mango Ice Cream is pure sunshine in a scoop! This homemade, no-churn delight captures the lush sweetness of ripe mangoes and folds it into a velvety, creamy base that’s both refreshing and decadent. Whether you’re craving something special for summer gatherings or just want to brighten up a weekday, this Mango Ice Cream will have everyone coming back for seconds—trust me, it’s impossible to resist.

Ingredients You’ll Need

Just a handful of carefully chosen ingredients are all you need to create magic. Each one brings something essential—creamy, fruity, or aromatic—making the final Mango Ice Cream so much more than the sum of its parts.

Ripe Mango Chunks (2 cups): Choose sweet, juicy mangoes for the brightest flavor and vibrant color, or use frozen chunks that have been thawed for convenience.
Heavy Cream (1 cup): This is what gives the ice cream its unbelievably smooth, rich texture—you can’t skip it!
Sweetened Condensed Milk (½ cup): Adds gorgeous sweetness and helps create that signature creamy consistency.
Lime Juice (1 tablespoon, optional): Just a hint lifts and balances the sweetness, making the mango flavor pop.
Vanilla Extract (1 teaspoon): Rounds out the tropical notes with a cozy, aromatic warmth.
Pinch of Salt: Don’t underestimate this tiny addition—it makes every other flavor shine brighter.

How to Make Mango Ice Cream

Step 1: Puree the Mango

Start by placing your mango chunks in a blender or food processor and blitzing until completely silky. The smoother your puree, the silkier your Mango Ice Cream will turn out, so take your time here—no lumps allowed!

Step 2: Mix Up the Base

Pour the mango puree into a large mixing bowl. Add in the sweetened condensed milk, lime juice (if you’re using it), vanilla extract, and a pinch of salt. Whisk everything together until the mixture is totally uniform and vibrant. This is your flavor-packed base that will carry all that tropical goodness.

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. You can use a hand mixer or stand mixer for this—just keep an eye on it, because you want it fluffy, not over-whipped and grainy. This step adds that dreamy, cloud-like lightness to your Mango Ice Cream.

Step 4: Fold Together

Gently fold the whipped cream into the mango mixture using a spatula. The key is to work slowly and delicately, so you don’t deflate all that lovely air you just whipped in. Keep folding until no streaks remain, and the color is pale orange throughout.

Step 5: Freeze

Pour your finished mixture into a loaf pan or any freezer-safe container. Smooth the top, cover it tightly, and place it in the freezer for at least 6 hours, or overnight for best results. When you’re ready to serve, let the Mango Ice Cream sit at room temperature for a few minutes to soften up before scooping.

How to Serve Mango Ice Cream

Garnishes

Bring your Mango Ice Cream to life with a flourish of toppings! Fresh mango cubes, a sprinkle of toasted coconut, or even a handful of chopped pistachios all add color and texture. For a tropical twist, try a sprig of fresh mint or a drizzle of passionfruit pulp—each bite becomes a mini vacation.

Side Dishes

If you want to turn your Mango Ice Cream into a show-stopping dessert plate, pair it with crisp coconut cookies, a slice of light pound cake, or even a warm, buttery waffle. The cool, creamy ice cream against something crunchy or warm is a match made in dessert heaven.

Creative Ways to Present

For a little fun, scoop Mango Ice Cream into hollowed-out mango shells for a stunning, edible bowl. Or, layer it in parfait glasses with whipped cream and crushed graham crackers for a tropical trifle. You can even make mini ice cream sandwiches using soft sugar cookies—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mango Ice Cream tightly covered in the freezer. Press a piece of parchment or plastic wrap directly onto the surface before sealing to prevent icy crystals from forming. It’ll stay fresh and delicious for up to two weeks—but chances are, it’ll disappear long before then!

Freezing

For the creamiest results, always freeze your Mango Ice Cream in a shallow, airtight container. This helps it freeze faster and more evenly. If you want to add extra mango chunks or swirls, do so before freezing to create delicious pockets of fruit throughout.

Reheating

While you definitely don’t want to heat your ice cream, letting it sit at room temperature for about 5 minutes before serving makes scooping easier and brings out all the natural mango aroma and flavor. No microwave needed—just a little patience!

FAQs

Can I use canned mango pulp instead of fresh or frozen mango?

Absolutely! Canned mango pulp is a convenient option and works beautifully in Mango Ice Cream. Just be sure to use pure mango pulp without added sugar or flavorings, and adjust the sweetness to taste if needed.

Is this recipe suitable for people with lactose intolerance?

As written, Mango Ice Cream contains dairy from both heavy cream and sweetened condensed milk. However, you can experiment with lactose-free or plant-based alternatives to make it more friendly for those with dairy sensitivities.

Can I churn this ice cream in an ice cream maker?

Yes! While this recipe is designed as a no-churn dessert, you can absolutely pour the prepared mixture into an ice cream maker if you have one. Churning will make it extra light and fluffy, but it’s just as delicious straight from the freezer.

How do I prevent ice crystals from forming?

To keep your Mango Ice Cream super smooth, always use an airtight container and press plastic wrap or parchment directly on the surface. Also, try not to let it soften and refreeze multiple times, as this can lead to iciness.

Can I double the recipe for a crowd?

Definitely! This recipe scales up beautifully. Just use a larger mixing bowl and container, and be sure to give it plenty of freezer time to set. Your guests will thank you for the extra scoops!

Final Thoughts

There’s something truly magical about homemade Mango Ice Cream—it’s bright, creamy, and bursting with tropical flavor in every bite. I hope you’ll give this recipe a try and share the sunshine with your friends and family. Get ready for rave reviews and a freezer that’s never empty for long!

Mango Ice Cream Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This homemade mango ice cream recipe is a creamy, no-churn dessert bursting with fresh tropical flavor. Made with ripe mangoes, sweetened condensed milk, and whipped cream, it’s easy to prepare and perfect for cooling down on a warm day. The optional lime juice adds a subtle tang that enhances the sweetness, creating a refreshing treat that’s sure to satisfy any mango lover.

Ingredients

Scale

Main Ingredients

2 cups ripe mango chunks (fresh or frozen and thawed)
1 cup heavy cream
½ cup sweetened condensed milk
1 tablespoon lime juice (optional)
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the mango puree: Place the mango chunks in a blender or food processor and blend until completely smooth, ensuring a creamy base for your ice cream.
Combine ingredients: In a large mixing bowl, whisk together the mango puree, sweetened condensed milk, lime juice (if using), vanilla extract, and a pinch of salt until the mixture is well combined and smooth.
Whip the cream: In a separate bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form, which will give the ice cream its light and airy texture.
Fold the cream into the mango mixture: Gently fold the whipped cream into the mango mixture, taking care not to deflate the air in the cream, ensuring a fluffy and creamy consistency.
Freeze the mixture: Pour the combined mixture into a loaf pan or freezer-safe container, smooth the top, and cover it tightly. Freeze for at least 6 hours or preferably overnight until fully firm.
Serve: When ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping. Scoop into bowls or cones and enjoy your homemade mango ice cream.

Notes

For best texture, let the ice cream sit at room temperature for 5 minutes before scooping.
You can add mango chunks or swirl in extra mango puree before freezing for added texture and bursts of flavor.
This recipe requires no ice cream maker, making it perfect for an easy homemade dessert.
Adjust the sweetness by varying the amount of sweetened condensed milk to suit your taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Freezing
Cuisine: Indian, Tropical