Cool, creamy, and bursting with tropical mango flavor, this No-Churn Homemade Mango Ice Cream is the perfect summer treat. No ice cream maker needed—just a blender, a loaf pan, and a little patience while it freezes!
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love this Recipe ⭐
✅ No ice cream maker required
✅ Only 3 ingredients
✅ Naturally sweet and fruity
✅ Perfect for summer parties, BBQs, or anytime you want a frosty dessert
🧾 Ingredients in Homemade Mango Ice Cream
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Frozen mango chunks
- Sweetened condensed milk
- Heavy whipping cream
🔪 How to Make No Churn Mango Ice Cream
Step 1: Blend the Mango
Add the frozen mango chunks to a blender or food processor and blend until completely smooth. If the mixture is too thick, add a little water to help it along. Set aside once done.
Step 2: Whip the Cream
Using a hand or stand mixer, whip the cold heavy cream in a large bowl until stiff peaks form. This should take about 3 to 4 minutes.
Step 3: Mix It All Together
Carefully fold the sweetened condensed milk into the whipped cream until well mixed. Then gently stir in the mango puree until the mixture is smooth and uniform.
Step 4: Chill and Set
Transfer the mixture to a 9×5-inch loaf pan. Spread it out evenly, cover tightly with plastic wrap or foil, and place in the freezer for at least 6 hours or until fully set.
⭐ Pro Tips for Homemade Mango Ice Cream ⭐
- For a smoother texture, make sure the mango is completely pureed.
- Want extra mango flavor? Swirl in some mango jam or preserve before freezing.
- Add mix-ins like shredded coconut or chopped nuts for texture.
📖 Variations
- Coconut Mango – Replace half the heavy cream with canned coconut cream.
- Spicy Mango – Stir in a dash of Tajín or chili-lime seasoning for a fun twist.
- Mango Swirl – Layer mango puree and vanilla base for a marbled effect.
Serving Suggestions for Homemade Mango Ice Cream
- Scoop into cones or bowls.
- Top with fresh mango cubes, toasted coconut, or a drizzle of honey.
- Make mango ice cream sandwiches using shortbread cookies!
More Delicious Recipes To Try
No-Churn Mango Ice Cream (Just 3 Ingredients!)
Ingredients
- 2 cups frozen mango chunks
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream cold
Directions
Step 1: Puree the Mango
- In a blender or food processor, blend the frozen mango chunks until smooth. If needed, add a tablespoon or two of water to help it blend. Set aside.
Step 2: Whip the Cream
- In a large mixing bowl, beat the cold heavy cream with a hand mixer (or stand mixer) until stiff peaks form. This takes about 3–4 minutes.
Step 3: Fold Together
- Gently fold the sweetened condensed milk into the whipped cream until combined. Then fold in the mango puree until fully incorporated.
Step 4: Freeze
- Pour the mixture into a 9×5-inch loaf pan. Smooth the top, cover with foil or plastic wrap, and freeze for at least 6 hours or until firm.
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