Homemade Mango Ice Cream Recipe: Creamy, delicious, and made with just three ingredients - mangoes, cream, and condensed milk! Best of all, this recipe can be prepared without an ice cream maker, making it even more accessible. With only 10 minutes of hands-on time, you can create a delightful frozen dessert that the whole family will love!
About my easy Mango ice cream recipe
My mango ice cream recipe is one of the easiest. It is made with three easy to find ingredients. You don't need eggs or need to cook. Yes, this mango ice cream is no churn and you don't need an ice cream machine too. The recipe is so simple, you can get the kids involved in making this recipe too.
Just combine the ingredients and let the freezer do the job. How simple can it get. You can make this ice cream all year round, as it is made with Canned Mango Pulp. You can also make it fresh homemade mango pulp too!
If you're a mango enthusiast like me, you'll know I share my love for all things mango in my blog. Right from refreshing 5 Minutes Vegan Mango Sorbet pictured below, Mango Yogurt Popsicles , Eggless Mango Cake, No Bake Mango Cheesecake Jars ,Popular Restaurant style Mango Lassi to Greek yogurt Mango Shrikhand.
Ingredients & Substitutions
Mango Pulp: For convenience, I recommend using popular brands like Laila or Natco Kesar Mango Pulp, easily found in UK stores like Tesco, Sainsbury's, and ASDA. Alternatively, you can make your own mango pulp from scratch using fresh and ripe mangoes, ensuring a burst of natural mango flavour in every scoop.
Cream: Any heavy cream or whipping cream will work wonders in this recipe, providing the ice cream with a creamy and indulgent texture. Be sure to use chilled cream to achieve the best results and enhance the richness of the final product.
Condensed Milk: This sweet and thick dairy product is the secret ingredient that adds sweetness and a velvety consistency to the mango ice cream. You can use any brand of condensed milk you prefer, such as Carnation, and it can be easily found in most grocery stores. Its addition ensures a deliciously sweet and smooth ice cream that perfectly complements the mango flavour.
How to make Mango Ice cream step by step?
Combine: To make mango ice cream at home, first combine the cream and condensed milk in a bowl of stand mixer. Whip the mixture until stiff peaks form. This will give the ice cream a creamy and fluffy texture.
Fold in mango: Next, fold in the mango puree into the whipped cream and condensed milk mixture until thoroughly combined.
Freeze: Transfer the mixture to a freezer-safe container. Smooth the top with a spatula or the back of a spoon. Place it in the freezer and freezer.
Serve: For soft and scoop-able ice cream, you can take it out after 2-2.5 hours and serve it right away. If you prefer firm and perfectly rolled scoops, freeze the ice cream for 6 hours or more.
How to serve Mango ice cream?
To serve mango ice cream, scoop it into bowls or cones using an ice cream scoop. Garnish with fresh mango slices or a sprinkle of toasted coconut for added visual appeal and flavour. Enjoy the creamy and refreshing mango goodness on its own or pair it with desserts like warm waffles.
Storing Mango ice cream
To store Mango Ice Cream, transfer it to an airtight container and keep it in the freezer. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This creates a barrier and helps maintain the creaminess of the ice cream. Properly stored, it can be enjoyed for up to 2-3 months. However, for the best quality and flavour, it is recommended to consume it within the first month. Before serving, let the ice cream soften at room temperature for a few minutes for easier scooping.
Variations
While we love the simplicity of plain creamy mango ice cream, it's always fun to experiment with variations from time to time.
- Mango Nut Crunch: Fold in chopped nuts such as almonds, pistachios, or cashews into the ice cream base for an added crunch and nutty flavour.
- Spiced Mango: Sprinkle your favourite spices like cinnamon, cardamom, or ginger into the ice cream mixture to create an exotic and flavourful twist.
- Mango Mint: Add chopped mint leaves or a dash of mint essence to the ice cream mixture for a refreshing and aromatic touch.
- Mango Coconut: Introduce shredded coconut or coconut milk to infuse the ice cream with tropical flavours that complement the mango perfectly.
Tips to make easy creamy homemade mango ice cream
- Pre-freeze your mixing bowl and beaters for about 15-20 minutes before whipping the cream. This helps the cream whip up faster and achieve a smoother texture.
- Chill the cream and condensed milk before whipping to achieve a smooth and creamy texture.
- Do not over whip the cream as the ice cream mixture can fall apart.
- Use good mango pulp or make your own from fresh mangoes for a vibrant and authentic mango flavour.
- For extra creaminess, you can add a splash of vanilla extract or a pinch of salt to enhance the flavour profile.
- To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This creates a barrier and helps maintain the creaminess of the ice cream.
- Allow the ice cream to soften for a few minutes before scooping for easier serving and smoother texture.
How to make Mango Ice cream in ice cream maker?
To make Mango Ice Cream using an ice cream maker, blend ripe mangoes in a blender or food processor to create a smooth puree. In a mixing bowl, combine the mango puree with cream, condensed milk, and any additional flavourings. Transfer the mixture to the pre-chilled bowl of your ice cream maker and follow the manufacturer's instructions to churn it to a soft serve consistency. Once done, transfer the ice cream to a freezer-friendly container and freeze until firm. Allow it to sit at room temperature for a few minutes before serving for a delightful scoop of creamy and refreshing homemade Mango Ice Cream.
What type of Mango should I use?
For the best flavour,I recommend to use Kesar or Alphonso mangoes to make Mango Ice Cream. These varieties are known for their sweet and aromatic taste, which adds a delicious mango essence to the ice cream. However, if Kesar or Alphonso mangoes are not readily available, you can use any ripe and flavorful mangoes that are in season.
If you love this recipe, you will also love these easy Homemade Mango recipes below
3 Ingredient No Churn Easy Mango Ice cream recipe below
Ingredients
- 2 cup Mango Pulp
- 600 ml Whipping Cream Heavy Cream
- 397 g Condensed Milk { 1 Can }
Instructions
- Combine Condensed Milk and Whipping Cream in a bowl of a stand mixer. Whip them together until a stiff peak is achieved.600 ml Whipping Cream, 397 g Condensed Milk { 1 Can }
- Fold in the mango puree gently with silicone spatula until well combined.2 cup Mango Pulp
- Transfer the prepared Mango Ice cream to a Bread Loaf Pan or a freezer safe bowl. Smoothen the top with the back of the spoon. Place a small sheet of plastic wrap or parchment paper on the top of the ice cream, Cover with cling film and freeze.2 cup Mango Pulp, 600 ml Whipping Cream, 397 g Condensed Milk { 1 Can }
- For soft scoops, pull them out in 2-2.5 hours and serve them right away. For perfect rolled scoops, freeze them for 6 hours+.
- Serve the 3 Ingredients homemade Mango Ice cream in cones or in cups - whatever fancies you.
Notes
TIPS TO MAKE EASY CREAMY HOMEMADE MANGO ICE CREAM
- Pre-freeze your mixing bowl and beaters for about 15-20 minutes before whipping the cream. This helps the cream whip up faster and achieve a smoother texture.
- Chill the cream and condensed milk before whipping to achieve a smooth and creamy texture.
- Do not over whip the cream as the ice cream mixture can fall apart.
- Use good mango pulp or make your own from fresh mangoes for a vibrant and authentic mango flavour.
- For extra creaminess, you can add a splash of vanilla extract or a pinch of salt to enhance the flavour profile.
- To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This creates a barrier and helps maintain the creaminess of the ice cream.
- Allow the ice cream to soften for a few minutes before scooping for easier serving and smoother texture.
Olivia says
This is my favourite. Tried last summer and it came out really well. Time to do it again this summer.
Ros M says
Looks amazing!! Going to try it with your mango tart!!