This simple way to make homemade mango ice cream calls for just 3 ingredients plus any mix-ins you desire. Ready to eat in just a few hours with 10 minutes of active time.
Creamy mango ice cream is an absolute treat. During prime mango season during a hot summer day, it’s a delightful way to use fresh, ripe mangos.
Don’t have an ice cream machine? No worries! All you need are a hand mixer, a few bowls, and three simple ingredients to whip up a batch of this delicious dessert.
Like Kesar Pista Ice Cream (Saffron Pistachio), Chikoo Ice Cream, and Gulab Jamun Ice Cream, mango is a very popular ice cream flavor in Indian cuisine.
Fresh mangoes can also make Mango Burfi, Mango Juice, Mango Lassi, Mango Milk, or Mango Aam Ras (Pulp).
Why you will love this recipe
Simple ingredients | Wholesome ingredients with delicious mango flavor
Quick to prepare |Requires 10 minutes of active time
Vegetarian and gluten-free
This homemade mango ice cream recipe just requires a few simple ingredients
- Heavy whipping cream
- Mango pulp
- Sweetened condensed milk
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Heavy whipping cream Make sure this is kept cold in the back of the fridge until ready to use. Some brands reference it as heavy cream which is the same thing!
Mango pulp: You can use either fresh mangoes or ready-made canned pulp found easily in Indian grocery stores or online.
–Fresh mangoes: Make sure you choose one of the sweeter varieties. If using fresh don’t use ones that are very fibrous.
In the US, we have a few varieties primarily from Mexico. but our absolute favorite has become Champagne or Ataulfo. Kesar mango is another popular variety. Kent mangoes are sometimes good too.
–Canned mango pulp: This provides the best, consistent flavor. It is also a good option when mangoes are not in season. These are very easy to find at your local Indian grocery store. Deep brand has an Alphonso mango pulp that is delicious. 24 Mantra sells an organic kesar mango variety that I also enjoy.
–Frozen mangoes: I would not use the frozen mangoes found in US grocery stores, they tend not to have great flavor. It’s a personal choice though. If you do use frozen, let them defrost first.
Sweetened condensed milk: This thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping.
If using fresh mangoes, then first peel and cut mango flesh off the seed. Blend into a mango puree.
The Short: This is easily prepared!
Make homemade ice cream by beating the cream until it reaches stiff peaks. After that, gently fold in the sweetened condensed milk and vanilla extract into the whipped cream.
1.Whisk mango pulp and condensed milk in a bowl. Set aside
2.Whip cold heavy cream in a bowl with a wire whisk attachment until stiff peaks form. On medium-high speed, it should take about 4-5 minutes.
3.Gently add mango pulp and condensed milk mixture to the whipped cream and combine. I added it in about 3 parts. Don’t mix too roughly as that takes the air out of the whipped cream.
4.Pour the mango mixture into a freezer-safe container. Freeze for a minimum of 6 hours. 8 hours or overnight is ideal as freezer temperature may vary.
Makes 1 and 1/3 quart or about 10-11 scoops. Use a 1-quart container to freeze the mixture.
Don’t over-mix the ice cream mixture for a creamy texture
You whip the heavy cream to give a lift to the ice cream mixture. So, try to gently fold in the condensed milk and other ingredients. Mixing lightly with a spoon.
Over-mixing can lead to a less light-whipped taste and more ice crystals forming.
After preparing the ice cream base, you’ll require appropriate airtight containers for freezing it.
-Time: If you are short on time ice cream freezes better and quicker in a metal container as compared to a glass one.
-Best option: If you plan on making ice cream frequently, it might be worth investing in an insulated ice cream tub or container. If you don’t have one, a loaf pan (bread loaf tin) and some plastic wrap can work too! This ice cream will keep well in the freezer for months. Make sure the airtight container is well insulated.
-Party ready: Alternatively, you could opt for paper containers with lids for individual servings that can be easily carried along.
Before serving, let the ice cream sit at room temperature for a couple of minutes and then moisten an ice cream scoop.
Mango Ice Cream Flavor Combinations
–Saffron: Bloomed saffron strands add a delicious light floral flavor.
– Cardamom: Inspired by Mango Lassi, you can add a teaspoon and a half of cardamom.
–Chili powder: If you love a sweet and spicy combination, add a teaspoon of red chili powder.
–Dry ginger powder: I grew up having aam ras with dried ginger powder. It gives a delicious complementary flavor.
–Pistachio: Toasted pistachios are a nice addition to the texture.
–White chocolate: Any chocolate can be used. I love white chocolate chips with mango flavor.
–Toasted coconut: Like in my Coconut Jalebi Cupcakes, coconut, and saffron is a match made in heaven!
–Fresh mango puree: You can drizzle in some puree for streaks of fresh flavor in the ice cream base.
Fresh fruits: Top with fresh fruits. While you can add mango chunks or strawberries to the mixture, it may become a little icy after it is frozen.
Have you tried this no-churn mango ice cream? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!
3 Ingredient Mango Ice Cream 10 Minute Active Time!
- 1 Mixing bowl
- 1 wire whisk or KitchenAid or electric hand mixer
- 1 insulated freezer container
- 2 cups mango pulp 500g
- 1 cup condensed milk 8oz
- 1½ cups heavy whipping cream
- Whisk mango pulp and condensed milk in a bowl. Set aside
- Whip cold heavy cream in a bowl with a wire whisk attachment until stiff peaks form. On medium-high speed it should take about 4-5 minutes.
- Gently add mango pulp and condensed milk mixture to the whipped cream and combine. I added it in about 3 parts. Don't mix too roughly as that takes the air out of the whipped cream.
- Pour into freezer safe container. Freeze for a minimum of 4- 6 hours. 8 hours or overnight is ideal as freezer temperature may vary. Leave out a few minutes to soften before scooping out.