Description

This homemade Mango Ice Cream is a creamy, tropical delight that’s easy to make with just a few ingredients. Featuring ripe mango puree blended into a rich mixture of heavy cream and sweetened condensed milk, this no-churn recipe requires no ice cream maker and freezes into a smooth, luscious treat perfect for warm days or any time you crave a fruity dessert.

Ingredients

Main Ingredients

2 ripe mangoes, peeled and chopped
1 cup heavy cream
1 cup sweetened condensed milk
1 tsp vanilla extract
1 tbsp lime juice (optional, for a citrusy kick)

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Instructions

Prepare the Mango Puree: Place the peeled and chopped mangoes into a blender or food processor and blend until completely smooth. Set the mango puree aside for later use.
Mix the Ice Cream Base: In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and optional lime juice. Whisk these ingredients together until the mixture is smooth and fully incorporated, creating a creamy base.
Combine the Mango Puree and Ice Cream Base: Gently fold the mango puree into the cream mixture, ensuring an even mix while being careful not to deflate the whipped cream too much to maintain a light, airy texture.
Freeze the Mixture: Pour the combined mixture into a loaf pan or airtight container, spreading it evenly and smoothing the top with a spatula to create an even surface.
Cover and Freeze: Cover the container tightly with plastic wrap or a lid and place it in the freezer. Let it freeze for at least 4 hours, or until the ice cream is completely firm and scoopable.
Serve: Once fully frozen, scoop the mango ice cream into bowls or cones. Optionally, garnish with extra mango chunks or fresh mint leaves for an attractive presentation and added flavor.

Notes

For best results, use fully ripe mangoes to ensure maximum sweetness and flavor.
Lime juice is optional but adds a bright, citrusy contrast to the sweet mango and cream.
You can add a pinch of salt to enhance the overall flavor balance.
This recipe requires no ice cream maker—just time to freeze and patience!
Store any leftovers in a sealed container in the freezer for up to one week.