3-Ingredient Mango Ice Cream Recipe
This quick and easy mango ice cream recipe is made with only 3 ingredients. It’s eggless, made without an ice cream machine and it only needs 10 minutes of work. This is the perfect homemade ice cream for the summer.
This no-churn mango ice cream is easier to make than you might think—just like this 3-Ingredient Strawberry Ice Cream, also made without an ice cream maker. With only 3 simple ingredients, this summer you can whip up a creamy and delicious fruity mango ice cream right at home!
Why You’ll Love This Homemade Mango Ice Cream
- Video Recipe: This -3-ingredient ice cream recipe has over 190k views, and 2k likes on YouTube! Making it a loved and foolproof recipe. Check also my YouTube channel for more recipe videos.
- Only 3 ingredients – This creamy mango ice cream is made with just ripe mangoes, whipping cream, and sweetened condensed milk.
- Super easy – All you need is a bowl and electric beaters to whip up this no-fuss mango ice cream in just 10 minutes.
- No churn – The best past is that there’s no need for an ice cream machine! This no-churn mango ice cream is rich, smooth, and irresistibly good!
- Perfect for kids – This recipe for mango ice cream is a fruity favorite that kids and adults both love, making it a guaranteed hit.
How to Make Mango Ice Cream
Watch the full video recipe to learn how to make this easy Mango Ice Cream recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredient Notes
Here’s what you’ll need to make this 3 ingredient mango ice cream:
- Mango: Fresh, ripe mangos will give this ice cream all the tropical sweet flavor everyone loves.
- Whipping Cream: Whipped cream gives the ice cream a luscious, smooth, and velvety texture, and will keep it fluffy and airy.
- Sweetened Condensed Milk: Condensed milk will add a natural sweetness and will keep the ice cream texture soft and creamy.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What to Do With Leftover Mango
Mango is one of the best fruits to make desserts with, thanks to its beloved tropical sweet flavor. Here are some ideas:
Substitutions and Variations
- Frozen Mango: You can use frozen mango chunks instead of fresh mangoes. Just thaw slightly and blend until smooth.
- Tropical Mix: Add pineapple or passion fruit for a tropical fruit mix that’s extra refreshing for summer.
- Sugar-free: You can use sugar-free condensed milk, but keep in mind that the texture might turn out a little different.
- Creamy Coconut: Replace half of the whipping cream with full-fat coconut cream for a delicious coconut-mango twist.
- Add Toppings: Add chopped nuts, shredded coconut, or chocolate chips for extra crunch and flavor.
Tips and Tricks
- Whip the cream – Whipping cream to stiff peaks will give your mango ice cream a light, creamy, and dreamy texture.
- Fold in gently – Slowly mix in the condensed milk and mango puree to keep all that airy fluff intact.
- Let it sit 10 minutes – Take the ice cream out of the freezer about 10 minutes before serving so it softens up for easy scooping.
- Warm up the scoop – Dip your ice cream scoop in warm water for those perfectly smooth scoops.
- Use ripe mangoes – Choose soft, fragrant mangoes at peak ripeness for the richest flavor.
- Flavor boost – Add a swirl of mango purèe before freezing, for extra fruitiness.
- Store it correctly – Freeze your ice cream in an airtight container or cover tightly with plastic wrap to prevent freezer burn.
How to Store Ice Cream
Pour the mango ice cream mixture into a clean, freezer-safe container with a tight lid. This helps keep it creamy and prevent ice crystals and freezer burn.
Freeze for up to 2–3 months, but for the best flavor and texture, try to enjoy it within the first month.
More Ice Cream Recipes
3-Ingredient Mango Ice Cream Recipe
Equipment
Ingredients
- 1 can Sweetened condensed milk 14oz/400g
- 2 cups (480 ml) Heavy cream cold
- 2 large (285 g) Mangos or 10oz mango puree/pulp
Instructions
- Dice the flesh of the mango, place in a food processor or a blender, process until completely smooth.
- Place cold heavy cream in a large bowl, whip to stiff peaks.
- Add sweetened condensed milk, mango puree and beat on low speed until incorporated.
- Transfer into a container/dish and freeze for least 6 hours.
Video
Notes
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the whipping and texture of the ice cream to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.
- Make-Ahead & Storage Tips – Keep in an airtight container in the freezer for up to 2-3 months. Fill the container to the brim to avoid freezer burns, or cover with plastic wrap before freezing
- Whip the cream to stiff peaks – for the airiest and creamiest texture.
- Fold in slowly – Add the condensed milk and mango puree slowly to avoid flattening the bubbles.
- Warm the scooper – Wet the ice cream scooper with warm water for a perfect scoop.
- Use ripe mangos – Buy mangos at the peak of the season for the best flavor.
- Extra flavor – Add a swirl of mango purèe before freezing, for extra flavor.
- Choose the right container – Freeze the ice cream is an airtight container, or cover with plastic wrap to avoid freezer burn.
- Serving Tips – Let the ice cream ten minutes out of the freezer before serving to soften slightly for the perfect scooping texture.
Nutrition
Common Questions
Absolutely! Just make sure it’s pure mango with no added sugar or fillers for the best results, and follow the quantities recommendations in the recipe card.
You can try using coconut cream instead of whipping cream and a dairy-free condensed milk alternative, though the texture may vary a bit.
Make sure everything is well-blended and the container is airtight. If you used low-fat ingredients or didn’t whip the cream enough, it can also affect the texture.
After freezing for about 6–8 hours (or overnight), your mango ice cream should be firm enough to scoop and enjoy!
Can I use store-bought mango pulp for this mango ice cream
Yes, you can.
Why did my mixture curdled when I added puree n condense milk in the cream and was blending slowly
Yamyam 👍
How long will this last in the freezer?
Yummy yummy
I have used this recipe 4 times I’ve made strawberry 3 times and 1 time peach I am hooked on the recipe and will never buy store brought ice cream again. I am making mango next anyone who hasn’t tried the recipe take it from me you won’t regret it.
First time making ice cream at home, it’s surprisingly easy, and the best part? You don’t need an ice cream maker! Thank you for your recipe. Next time I will try your strawberry ice cream.