This mango ice cream recipe is made with just 5 ingredients, has an amazing tropical flavor, and is super creamy. It's simply one of the best summer desserts ever-- just like our coconut ice cream! Find out how to make it 2 ways: With and without an ice cream machine!
Table of Contents
Ingredients and substitutions
For 12 servings you will need:
- 3 fresh mangoes – Make sure to both peel and cut them into chunks. Choose ripe yet firm fresh mangoes. You may use frozen mango chunks if you prefer to make this homemade ice cream! You can use any leftovers to make mango lassi, mango salsa, or other mango recipes!
- ½ cup sugar – Use granulated sugar!
- 1 ½ cups heavy whipping cream –It will make our mango ice cream creamy and is needed since we don't use egg yolks and milk to make a custard base for our ice cream. Replace it with dairy-free whipping cream if needed!
- 2 tablespoons fresh lime juice – Replace it with fresh lemon juice. It will balance the sweetness of the fruit and sugar.
- 7 oz sweetened condensed milk -- This will make the ice cream creamier and sweeter! Swap with sweetened condensed coconut milk for a dairy-free version.
- A pinch of salt – It will bring out the sweetness of the ice cream! If you want to, add ⅛ teaspoon of vanilla extract for extra flavor!
- NOTE: If you want an ice cream with a brighter color, add 1 to 2 drops of yellow food coloring to the recipe
How To Make Mango Ice Cream
- WITHOUT THE ICE CREAM MAKER (NO CHURN): Peel and cut the mangoes into chunks. Then, puree with the sugar and the lemon juice in a food processor or blender until creamy and smooth. TIP: Only strain the mixture if using a variety of fibrous mangoes. Then, discard the fibers. Rinse your blender or food processor and add the strained mango pulp back.
- Combine condensed milk, salt, and heavy cream. Blend well just until creamy but not stiff (about 30-45 seconds)
- Transfer to a freezer-proof or airtight container, cover with plastic wrap, and then either foil or a lid and freeze overnight or for 24 hours, if possible.
- WITH ICE CREAM MAKER OR MACHINE: Wrap the ice cream bowl in plastic wrap (to keep it clean) and freeze it for about 24 hours before making the ice cream.
- On the following day, peel and cut the mangoes into chunks. If your mangoes are too juicy, drain the excess (you can drink it). Then, puree the mangoes with the sugar and the lime juice in a food processor or blender. TIP: Only strain the mixture if using a variety of fibrous mangoes. Then, discard the fibers.
- In a medium bowl, combine the pureed mango with the heavy whipping cream, condensed milk, and salt, stirring well until obtaining a homogeneous mixture. Wrap it with plastic wrap and chill in the fridge for at least 2 hours.
- Pour the chilled mixture into the ice cream maker bowl and follow the manufacturer's instructions. Let it churn for about 25 minutes or until firm.
- Transfer the mango ice cream to an airtight container and store it in the freezer for at least 6 hours before serving (or even better for 24 hours). Enjoy!
Storage
Place mango ice cream in an airtight container into a loaf pan covered with plastic wrap and then a foil or a lid in the freezer for up to 1 month. This is one of those great easy freezer recipes!
Best Mangos to Make Ice Cream
Although you can use a different variety to make ice cream, here are the 2 preferred types to make our frozen dessert:
- Honey mango (Ataulfo) is one of the best varieties for making the best mango ice cream. Why? It tends to be smaller than other mango varieties but has an intense mango flavor. It's also creamy and sweet with no fibers throughout. In addition, it has a small seed inside, so there's more mango flesh to enjoy!
- Alphonso mango is another kind of mango that has a rich, creamy, tender texture and non-fibrous, juicy pulp. When it is ripe, the skin turns golden-yellow, with a tinge of red across the top of the fruit.
Reasons to Make Mango Ice Cream
- Seasonal flavor
- It's refreshing and delish!
- No need to use gelatin, cornstarch, or emulsifiers.
- Mangos cost less and taste better this time of the year (they can be harvested all year round in parts of the United States, but the hot summer months of June and July are their peak season).
- This mango dessert is an easy recipe that requires just 5 ingredients!
- It's egg-free and gluten-free, and it can be dairy-free!
- To make our mango ice cream recipe vegan, use coconut sugar instead of regular granulated sugar and dairy-free heavy whipping cream to replace heavy cream and sweetened condensed coconut milk.
Expert's Tips for Mango Ice Cream Recipe
- Preferably choose sweet fresh mangos: Frozen mangos are not as sweet and you may not get as much of that tropical mango flavor. But if you are making this mango ice cream out of season, you can use frozen mangos!
- The best mangos for ice cream: Honey mango (Ataulfo) and Adolpho mango are my favorites for homemade mango ice cream.
- Cream or condensed milk: Chill it in the fridge for at least 2 hours.
- Wrap well and freeze the bowl of your ice cream maker 24 hours before making the ice cream. This will speed up the churning process!
- Strain the mango pulp to remove any fibrous string for the best ice cream.
- Adding condensed milk will make the ice cream creamier and sweeter! It also acts as an emulsifier!
- Store the mango ice cream in a well-wrapped freezer-safe container to prevent icicles from forming.
- To make mango sorbet, skip both the condensed milk and heavy cream.
FAQs
What's the shelf life of a homemade mango ice cream?
Homemade mango ice cream has a shorter life than commercialized ice cream because it lacks preservatives. Although it's edible for up to 2 months, it stays fresh (or flavorful) for up to 1 month.
Can I add other fruits to this mango ice cream?
Absolutely! You can mix in other fruits like strawberries, peaches, or raspberries for a fun twist on the classic mango flavor.
What is the texture like without churning
The texture of no-churn mango ice cream will be smooth and creamy, though it may be slightly softer than traditional churned ice cream.
More Frozen Desserts
- Peanut butter ice cream
- Keto carrot cake ice cream
- Nutella popsicles
- Berry yogurt popsicles
- Key lime popsicles
Other Easy Mango Recipes
PIN & ENJOY!
Mango Ice Cream Recipe
This mango ice cream recipe is made with just 5 ingredients, has amazing tropical flavor, and is super creamy. It's simply one of the best summer desserts ever. Find out how to make it 2 ways: with and without an ice cream machine!
Servings 12
Calories218 kcal
Cost $ 0.75 per person
Equipment
- blender or food processor
- Ice cream machine (OPTIONAL)
- Container
Ingredients
- 3 ripe mangoes peeled and cut into chunks (about 2 cups pureed mango) -- Preferably chill the mango a day ahead. The best varieties of mango to make ice cream are Ataulfo, Alphonso, Edward, Cotton Candy, Cushman, and Choc Anon (Miracle) because they are sweet and fiberless. SEE NOTES first if using store-bought mango pulp!
- ½ cup granulated sugar
- 2 tablespoons fresh lime juice Skip it if your mangoes are tart
- 1 ½ cups heavy whipping cream chilled. For a dairy-free version, use a dairy-free heavy whipping cream.
- 7 oz sweetened condensed milk or ½ of a 14-ounce can, chilled (for a dairy-free option, use sweetened condensed coconut milk)
- A pinch of table salt NOTE: If you want an ice cream with a brighter color, add 1 to 2 drops of yellow food coloring to the recipe
Instructions
- WITHOUT THE ICE CREAM MAKER (NO CHURN): Peel and cut the mangoes into chunks. Then, puree with the sugar and the lemon juice in a food processor or blender until creamy and smooth. TIP: Only strain the mixture if using a variety of fibrous mangoes. Then, discard the fibers. Rinse your blender or food processor and add the strained mango pulp back.
- Combine condensed milk, salt, and heavy cream. Blend well just until creamy but not stiff (about 30-45 seconds)
- Transfer to a freezer-proof or airtight container, cover with plastic wrap, and then either foil or a lid and freeze overnight or for 24 hours, if possible.
- WITH ICE CREAM MAKER OR MACHINE: Wrap the ice cream bowl in plastic wrap (to keep it clean) and freeze it for about 24 hours before making the ice cream.
- On the following day, peel and cut the mangoes into chunks. If your mangoes are too juicy, drain the excess (you can drink it). Then, puree the mangoes with the sugar and the lime juice in a food processor or blender. TIP: Only strain the mixture if using a variety of fibrous mangoes. Then, discard the fibers.
- In a medium bowl, combine the pureed mango with the heavy whipping cream, condensed milk, and salt, stirring well until obtaining a homogeneous mixture. Wrap it with plastic wrap and chill in the fridge for at least 2 hours.
- Pour the chilled mixture into the ice cream maker bowl and follow the manufacturer's instructions. Let it churn for about 25 minutes or until firm.
- Transfer the mango ice cream to an airtight container and store it in the freezer for at least 6 hours before serving (or even better for 24 hours). Enjoy!
Recipe Notes
- INACTIVE TIME (freezing): 24 hours
- STORAGE: Place mango ice cream in an airtight container into a loaf pan covered with plastic wrap and then a foil or a lid in the freezer for up to 1 month.
- Using STORE-BOUGHT Unsweetened Mango Puree/Pulp Instead: It tends to be thinner, so you'll need to reduce it to evaporate some of that moisture. To do that, add the mango puree to a saucepan and simmer over medium heat, stirring constantly, for about 10-12 minutes until it reduces to half. Cool and use in the recipe.
- Chill the mango, sweetened condensed milk, and heavy cream: Place the condensed milk can and heavy cream in the fridge to chill for a few hours. The colder the ingredients, the easier they will whip to the right texture.
- Best mangos to make ice cream Although you can use a different variety to make ice cream, here are the 2 preferred ones to make our frozen dessert:
- Honey mango (Ataulfo) is one of the best varieties to make mango ice cream. Why? Because it ends up being a bit smaller than other mango varieties, but it has a stronger mango flavor. It's also creamy and sweet with no fibers throughout. In addition, it has a small seed inside, so there's more mango flesh to enjoy!
- Alphonso mango has a rich, creamy, tender texture and non-fibrous, juicy pulp. When it is ripe, its skin turns golden-yellow with a tinge of red across the top of the fruit.
Nutrition
Calories: 218kcal | Carbohydrates: 26.1g | Protein: 2.6g | Fat: 12.4g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.2g | Cholesterol: 39.2mg | Sodium: 29.7mg | Potassium: 179.6mg | Fiber: 0.8g | Sugar: 25.3g | Vitamin A: 1042.7IU | Vitamin C: 20.2mg | Calcium: 72.7mg | Iron: 0.2mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.
This recipe for mango ice cream was first published on July 31, 2012 and then on July 5, 2021.
2pots2cook says
Love mangoes and find the texture of this ice cream amazing. Thank you Denise!
Denise Browning says
My pleasure! I am hapy you enjoyed our tropical mango ice cream recipe.
Matthew says
I just put the ice cream base into the churn, which taste absolutely amazing, but it won’t freeze, it’s still liquid. My theory is that because almost 2 cups of sugar that was said in the recipe put in the ice cream, would lower the freezing point to the point that I can’t get it too freeze in my machine. This sucks, it taste amazing, just too bad I can’t make it into ice cream.
Denise Browning says
Hi Matthew! Thank you for your feedback but I have made this ice cream many times (it is my young daughter's favorite frozen treat) both using an ice cream machine and without. Neither way I experienced any problems. Mine did freeze without any issues and my machine is old. So I really don't understand how this happened in yours but it is good to know the recipe doesn't work on any machine. I will have to add this to the recipe and ask people to reduce the amount of sugar, depending on their ice cream maker. I am sorry that happened to yoU! I hope you either try using another machine or without one, or make the same recipe with a reduced amount of sugar.
Liilii says
Turned out great! I added a bit closer to ½cup of a combo of lemon and lime juice, as my mangoes were on the extra-ripe side and I wanted more tartness. Devonshire making this again
Denise Browning says
Hi Lilli! I am so glad you enjoyed our mango ice cream. It is a true family favorite and quite welcome in the summertime.
Keira Ball says
Can't wait to try it. The perfect recipe for summer days.
Denise Browning says
Enjoy and happy summer!
John / Kitchen Riffs says
Love mango! And ice cream, of course. Put them together and you have one terrific desserts. Thanks!
Denise Browning says
I agree!
Raymund says
My favourtie fruit in an ice cream form! OMG that is heaven on a scoop, I bet it would even taste fantastic by using Filipino mangoes
Denise Browning says
I love mango ice cream too! It has an amazing luscious, tropical flavor.
Anett says
Looks like a great recipe! If I replaced the fresh mangos with pulp, how much do you think I would need to use? And would the other ingredients stay the same? Living in Norway, fresh (and ripe) mangos are expensive, though it's my favourite fruit of them all!
Denise Browning says
I see, Anett! No worries because you still can make this ice cream using the mango pulp. Use about 450 ml of mango pulp. All the other ingredients stay the same. Although I used fresh mangoes for my recipe, I had to process them and strain obtaining a similar consistency of a thawed fruit pulp. Enjoy!
Christina @ The Hungry Australian says
My goodness this looks good. It's my daughters birthday party on Saturday and I was thinking of making tri-colour fruit yoghurt pots. But maybe I should just make this instead! Lovely work.
Denise Browning says
Thanks a lot, Christina!!! My husband and 4 yr-old-daughter are crazy for this ice cream so I had to make it for them. 🙂 Wishing your little one a day full of joy on her special day...
ila says
Hi Denis! I've recently started making ice-cream at home using normal food mixer, but its not as easy as with ice creme maker, but I managed to get good result. Mango ice cream looks so delicious and tempting, Thanks for sharing this recipe !
Denise Browning says
Thank you for stopping by and leave a comment, Ila! I do really appreciate. I am glad that you got good results making ice cream in the mixer although I am sure it was a piece of work. I hope you can visit my blog more times. Have a great evening! xx
whatmegansmaking says
I've made mango ice cream before and it's so good. Very creamy!
Denise Browning says
Thanks, Megan! It is very creamy indeed especially because of the condensed milk. We have already eaten it all... 🙂
Nami | Just One Cookbook says
Hi Denise! Ohhh mango ice cream! Thank you for trying this recipe and what a great idea to use condensed milk - I love that!
I tried to share your link on my facebook but your each post doesn't have a specific link - every post is https://www.frombraziltoyou.org/ so I couldn't share... I don't know how it could be possible?!
Denise Browning says
Nami:
Thanks for stopping by, for the delicious recipe, and also for trying to share on Facebook! The Link for my Mango Ice Cream is
https://www.easyanddelish.com/mango-ice-cream-with-condensed-milk-sorvete-de-manga/
In Brazil, condensed milk is present in almost every dessert. Have a great weekend! See you soon in your new post. XX
Nami | Just One Cookbook says
Thanks Denise. It could be my computer error. Today I see the link properly. 🙂
Nydia says
I desperate need an ice cream machine. I know that we can freeze and then mix and freeze again...but each time I saw an ice cream with the texture of yours, makes me wanted that machine. Mangos are deliciuos, we are in winer here so I have to wait for some months to start having mangos in our market.
Denise Browning says
An ice cream machine is really a great investment, Nydia! Although there are several good ice creams in the market, nothing is like a homemade one. This is pretty much my second time making ice cream. There are several flavors that I still want to make. One of them will hopefully be dulce de leche with chocolate swirls. Thanks for stopping by. xx