Made without an ice cream maker, all you need are mangoes, condensed milk and cream to make this homemade Mango Ice Cream recipe that is creamy and scoopable, just like the ice cream you buy in tubs at the shops. Except this is ice cream money can’t buy. Because shop bought will never be able to capture the flavour of real mango like when you make it from scratch at home!
Homemade Mango Ice Cream
You won’t believe it until you try it. This really is a creamy ice cream made without an ice cream machine.
Regular readers know one of my big gripes is pretty photos of food for so so recipes. And my other gripe is watching cooking shows where the host is serenely scooping a perfect ball of ice cream and popping it in a cone when in actual fact, it’s a frozen solid mass, and if you leave it out to soften, it just turns into a puddle of liquid. I’ve been caught out so many times!
Such is the case with any recipe made with just milk, cream or yoghurt + sugar/honey. If you take it out of the freezer after 5 hours 17 minutes and 43 seconds, there is the chance that it will have frozen to that perfect stage where it is firm enough yet still scoopable. If you miss that window of opportunity by a mere second (or heaven forbid, you don’t eat it all in one sitting), it will be a frozen solid block of ice. Leave it out to soften, and, just like ice, it goes from frozen to melted.
So this homemade Mango Ice Cream recipe is dedicated to all of you who, like me, have been disappointed by efforts to make a homemade ice cream in the past. That is, without an ice cream maker! ?
A traditional ice cream starts with a sweetened mixture of cream and eggs which is then poured into an ice cream machine which churns as the ice cream gradually freezes. The churning serves two purposes: it aerates the mixture to make it light and fluffy and it stops icicles from forming so the ice cream is creamy rather than icy.
And all of this is replaced with two simple ingredients: condensed milk and cream. The whipped cream aerates the mixture and the condensed milk is the ingredient that keeps the mixture creamy, like ice cream. I must profess I don’t know the science behind why this works, I just know it does!
Whip the cream, fold through the condensed milk, add a touch of vanilla, freeze it and voila! 12 hours later, you will have an ice cream that looks like it’s store bought. Go wild with the add ins! Chocolate chips, coffee, spices, rum and raisin!
For this version, I added MANGOES!
FOR THE FOOD NERDS ?
The recipe base of condensed milk and whipped cream lends itself to flavour variations that can be stirred through (like choc chips) or infused into the cream (like spices). However, if you start adding liquid content into the mixture – like fruit purees – the addition of water based ingredients affects the creaminess of the ice cream.
Originally, I just plonked pureed mangoes into the mixture. It didn’t make the whole ice cream icy, it was still scoopable and creamy, but when I ate it, there was definitely teeny tiny bits of fine icy bits in the ice cream.
So to solve that problem, I reduced the mango puree by simmering it on the stove. The added bonus of this was that I could use more mango puree and thus get a more intense mango flavour in the puree, while avoiding those teeny tiny icicles in the ice cream.
Finally. After quite a number of batches, I was finally happy with my homemade Mango Ice Cream. Not that I was short of taste testers, even for the initial experimental versions!
And how does it compare to store bought tubs of ice cream?
Well, here’s the clincher: this mango ice cream is something you simply can’t buy at the shops. This has the real flavour of mango, not a single bit of artificial flavouring in sight. It’s really incredible. For mango lovers everything, this is your mango dream come true!
In terms of texture, this ice cream is creamier than ice cream made in an ice cream churner / store bought. You can see this in the photo above – you see how thick the drips are? If this was traditional ice cream, the drips would be thinner.
The ice cream really is scoopable, like real ice cream. Between about 12 – 18 hours of freezing, it only needs a couple of minutes out of the freezer to be easily scoopable, like what you see in the video. After about 24 hours, it freezes firmer but the key thing is that after 5 minutes or so on the counter, it softens to become scoopable without melting into liquid which is the problem with no churn ice cream recipes made without condensed milk.
I’d love to know what you think if you try it! – Nagi x
More Mango recipes
We can never have enough during mango season!!
WATCH HOW TO MAKE IT
Homemade Mango Ice Cream recipe video! Two areas to note: The stiffness of the cream (it’s not softly whipped, it’s stiff peaks) and how thick the mango puree is when cooked down (see how when I drag the wooden spoon across the skillet, it leaves a clear path through the mango puree). Oh! And of course, notice how the ice cream is truly scoopable like real store bought tubs of ice cream!
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Homemade Mango Ice Cream Recipe
Ingredients
- 2 large mangoes , ripe and juicy – to make 2 cups puree (Note 1)
- 395 g / 14 oz sweetened condensed milk (1 can)
- 2 cups thickened cream / heavy cream / whipping cream , cold
- 1/8 tsp yellow liquid food colouring (optional) (Note 5)
Instructions
- Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it’s reduced to at least 1 cup – less is even better!
- Cool puree.
Ice Cream
- Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
- Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
- Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined – lumps is fine (this is just to lighten it up a bit).
- Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
- Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
- Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
- Freeze for 12+ hours.
- Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
- If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Me – currently skiing in Japan. Him – seems to be doing just fine without me….
Hi Nagi,
The mango no churn ice cream looks fabulous! But I have a question. Where we live in Northern Europe (Estonia) where it is difficult to find good mangos. So, would it be possible to use bananas or frozen strawberries instead of mangos?
Thanks a lot for your help!
Barbara from Estonia
Hi Barbara! I haven’t tried this with bananas, I did with strawberries but I can’t remember how much I used 🙂 Sorry! I keep meaning to retry strawberries and note how much I use! N x
I would imagine sweet figs would work with this recipe! Yum! Shall try
Ooh! I’d love to know how it goes! N x
Nagi, you are a genius! Reducing the purée to get rid of ice crystals was an inspired idea. Made this ice cream last night and just had a bowl now. It’s super creamy and delicious. Definitely my new favourite ice cream. Going to try strawberry Jam swirl one next(as I’ve read the comments and your points about strawberries being high in water and not a strong flavour), with ladyfingers , I’ll let you know how it turns out.
Thank you so much for this recipe 😃 X
I’m glad you enjoyed this Emma! Thank you for letting me know 🙂 N x
Thanks for sharing your ice-cream recipe. And your Nozawa pictures. I love skiing in Japan too! And Japanese villages, and Japanese food… I love all things Japanese! Now I love Recipetin!
You’re so welcome Kwee!! N xx
I made this,. It is so creamy, amd it tasted like from the ice cream store. The only thing I notice is when I cooked the mango puree, it turned dark. Why? Still the ice cteam tasted great, and it didn’t stay dark when I took it out from the fteezer.
Went dark?? What kind of colour? How odd!
So last week I decided to start making homemade ice cream after reading the ingredient list on the store-brought’s containers (as I commented before I like to reduce the amount of additives we eat as much as possible). My partner was quite dubious: is it worth the trouble and cost considering how little ice-cream we buy on a yearly basis, probably 2 X 2l containers.
I was looking at recipes without an ice cream maker.. don’t want to invest in another cooking gadget I might use only twice, pretty much all required churning.. meh.. the more I searched the more dubious he was.. in the end I remembered Nigella Lawson had a few ‘no churn’ ice-creams recipes but I also stumbled on yours and they use the same technique, plus all the people who commented were happy ! Awesome !
So I settled for a basic vanilla one (I just used the cream, condensed milk + 2 tsp vanilla paste). I was done in 10 mins under the watchful eyes of my still suspecting hubby…
Comes the following afternoon, he couldn’t help himself anymore and tried it . Well….
HE WAS BLOWN AWAY !!! 👊🤘😁
“We’ll never buy store brought ice-cream again.” he reckons
So once again thank you so much for sharing your awesome recipes !!!
I’m so pleased you enjoyed this Johanna! Thanks for taking the time to leave feedback! N x ❤️
Very simple but amazing recipe. I will give it a try. if you can guide me about.
Can we add powdered food color? Can I place cling film and then airtight?
Thank you in advance.
Dear Nagi,
2 cups heavy cream or 2 cups whipped cream ?
Heavy cream 🙂
Turned out excellently. Bought a large can of pureed mango, not sure what I’d do with it. I found this recipe. The flavour and texture were awesome. Though it was sweeter than i would’ve preferred, but that was the reduced puree more than the condensed milk.
I’ll be making a vanilla/dried cranberry batch next.
Hi Abe! Canned mango usually has sugar added which would explain why it was sweeter 🙂 Glad you enjoyed it still! N xx
Made this last week. Thank you for this recipie. It was great with no ice crystals. It was a little bit too sweet for my me. If I make it again I will reduce the condensed milk by 2 tablespoon. Great ice cream!,
Betty
Hi Nagi, I really enjoy the freshness of your website, especially how you write; it’s almost as if you were talking to me on a face to face basis. I love it!
I also love that little touch of bringing your life into your recipes, for example your photos of your time in Japan. Last but not least, I love your sense of humour, it is wonderful to read your personal ‘asides’ within your commentaries.
Thank you for the recipe, I’m going to try and make it over this weekend. I’m spending the 2018 Australia Day with my daughter and thought Mango Ice Cream would be a refreshing dessert after Carbonara. I guess it’s a bit random having mango ice cream after a pasta dish. Originally I was looking for a mango gelato recipe, however, once I found your website, ‘The train stopped here’.
I’ve made your Buffalo Chicken Recipe.
Anyway, thanks again for your recipe Nagi
Hi Nagi, I have super ripe mangoes ready to go.
If I follow the above can I still make in an icream maker? Thankyou Netta
Hi Netta! I haven’t tried this in an ice cream maker, sorry! I am not sure it will work, it’s especially made to be a NO CHURN one! 🙂 N x
I was tipped off that passion fruit puree works incredibly well too. Can’t wait to make some of my own! Thanks for the recipe and effort you put into refining this great idea!
You’re so welcome Dan!
Hi Nagi
I made the ice cream and it’s delicious, but it doesn’t have that big mango flavour. Can I melt it and add more pulp then refreeze?
Thanks,
Kim – Cape Town
Hi Kim! I know what you mean – the mango flavour definitely depends on how intense the mango flavour of the fruit is. I’ve maxed out the mango in this – any more and it starts getting icy, sorry to say. 🙂 Not sure about mango varieties in SA – do you know of particular types that are very mangoey? Or try using ones that are a bit too ripe!
I love this simple recipe and have made it a few times. To boost the mango flavour I save some of the mango puree to create a ripple effect in the combined mixture before freezing. It also adds a interesting colour streak to the ice cream.
That’s terrific to hear Matt!! So pleased you enjoyed this – N x
I made this a earlier this year and guess what dessert is making it to the Christmas dinner😊
Ooooh! Love the thought of this being on your Christmas table! ❤️ N xx
I Hav enjoyed making this with a little special girl, can’t wait t try it
Hope she LOVES IT!!
Jus made it it’s in the fridge now n I can’t wait 😊👍🏾
This looks delicious! Can you use canned mango pulp? If so, how much? Also, how much would you cut down the condensed milk if using canned mango pulp?
FREEZER????!!!
Hello Nagi, thanks for the recipe, it’s the easiest thing I’ve done in the kitchen for ages.. I had a tray of deliciously ripe Bowen mangoes, so thought I’d have a go at making ice cream. I used the Nutri Bullet to purée the mangoes and honestly I got the same effect with the wooden spoon scraping through it without reducing it on the stove. I can’t wait to try it out on the weekend when our family get together.
I’m so pleased to hear you enjoyed this Rosalie! I haven’t heard of Bowen mangoes, I must check them out! N x ❤️
I don’t have an ice-cream maker and would like to try making a rum and raisin ice-cream. How do I go about that? Thanks 🙂
Hi Theresa, unfortunately I haven’t tried that yet so I couldn’t say. sorry!
Hi there.Your mango icecream was googled by my younger grand son today and I wrnt to shop the cream anf condensed milk.We had the mangoes and bang I have just put it in the frrezer .Lets jope tomorrow it will please rveryone.Thanks a lot and hope to see other miracle recipes.Tc.
I hope you all love it Rekha!!