My mango ice cream is s creamy, refreshing, and bursting with the natural sweetness and aroma of ripe mangoes. It’s so easy to make with three ingredients, and the results are always delightful!
A Scoop of Sunshine
My children absolutely love ice cream, especially on those sweltering summer days when nothing else seems to cool them down quite as well.
But as much as they love it, I’ve always been cautious about letting them indulge in store-bought ice creams.
I prefer knowing exactly what goes into their food, and with many store-bought options, you can’t always trust the ingredient list.
That’s what motivates me to make as much as I can from scratch, whether it’s something like my Luncheon Meat (Spam) Recipe, 3-Ingredient Blueberry Jam, or even Foolproof Homemade Ladyfingers.
Over the years, I’ve tried my hand at creating simple, satisfying ice cream recipes that anyone can replicate at home.
Some of my favorites so far include Corn Ice Cream, Strawberry Ice Cream (No-Churn), and 3-ingredient Oreo Ice Cream.
But if I had to pick a fruit that truly shines in ice cream form, it would be mango. Mangoes are one of my all-time favorite fruits—so fragrant, naturally sweet, and full of sunshine.
That’s why I couldn’t resist creating this creamy, dreamy Mango Ice Cream recipe that has quickly become a family favorite!
Tips for a Smooth, No-Ice-Crystal Texture
Homemade ice cream can sometimes end up with icy crystals, especially when working with fruits that have a high water content like mangoes. To ensure that your mango ice cream is silky smooth and free from ice crystals, follow these tips:
- Evaporate the water from the mangoes. Cooking the mango puree on low heat allows the excess water to evaporate, leaving you with a more concentrated flavor and a creamy texture. This step is key to avoiding ice crystals and achieving that velvety consistency we all love in ice cream.
- Pick ripe and fragrant mangoes. Mature, juicy mangoes are packed with natural sweetness and tropical aroma. They’re perfect for blending into a rich mango puree, and their flavor really shines through in the ice cream.
While I blend most of the mangoes into a puree, I like to save some chunks to fold into the mixture. These little bursts of mango give the ice cream a delightful texture.
If you prefer completely smooth ice cream, you can blend everything instead—totally up to you!
One of my favorite ways to enjoy this mango ice cream is by scooping it into my Homemade Waffle Cones for an extra-special treat.
Once you’ve tried this recipe, you may never want to buy ice cream again. With just three main ingredients, you can create a homemade version that’s rich, creamy, and packed with mango flavor—every bit as luxurious as Haagen-Dazs!
Why You‘ll Love This Recipe
- Rich and Creamy: Whipped cream and condensed milk make it irresistibly smooth.
- Pure Mango Flavor: Fresh mango puree and chunks bring out the fruit’s natural sweetness.
- Simple Process: No ice cream maker required—just whip, mix, and freeze.
- Customizable Sweetness: Adjust the condensed milk to suit your taste.
Ingredients
- 450g mango pulp
- 250ml cream (animal-based heavy cream is recommended)
- 20g condensed milk (adjust to taste)
Instructions
Prepare the Mango:
Wash the mangoes and slice them into two halves along the pit. Score the flesh into a grid pattern and flip the skin inside out. Scoop out the mango chunks and cut them into small pieces. Blend some of the mango chunks into a smooth puree and set the remaining chunks aside for later.
Reduce the Mango Puree:
Pour the mango puree into a small saucepan. Heat it over low heat, stirring constantly to prevent burning. Continue stirring until the puree thickens and reduces by about one-third, which takes approximately 5-10 minutes. Transfer it to a bowl and let it cool to room temperature.
Whip the Cream and Condensed Milk:
Combine 250ml cream and 20g condensed milk in a mixing bowl. Using a hand or stand mixer, start on low speed to fluff the cream, then increase to medium speed. Whip until soft peaks form and the cream holds its shape.
Combine Ingredients:
Once the mango puree has cooled, gently fold the cooled mango puree into the whipped cream. Add the reserved mango chunks and mix until evenly combined.
Freeze the Ice Cream:
Transfer the mixture to a container. Smooth the surface with a spatula, cover it with a lid or plastic wrap, and freeze for at least 4 hours, or until the ice cream is fully set.
Serving Tips:
If the ice cream is too hard after freezing, let it sit at room temperature for about 10 minutes to soften slightly before serving.
Frequently Asked Questions
Can I use frozen mango instead of fresh?
Yes, you can! Thaw the frozen mango before blending it into a puree.
What if I don‘t have condensed milk?
You can skip it or replace it with sugar to adjust the sweetness.
How long does the ice cream last?
For the best taste and texture, enjoy it within 3-5 days.
3-Ingredient Mango Ice Cream
Ingredients
- 450 g mango pulp
- 250 ml cream animal-based heavy cream is recommended
- 20 g condensed milk adjust to taste
Instructions
Prepare the Mango:
- Wash the mangoes and slice them into two halves along the pit. Score the flesh into a grid pattern and flip the skin inside out. Scoop out the mango chunks and cut them into small pieces. Blend some of the mango chunks into a smooth puree and set the remaining chunks aside for later.
Reduce the Mango Puree:
- Pour the mango puree into a small saucepan. Heat it over low heat, stirring constantly to prevent burning. Continue stirring until the puree thickens and reduces by about one-third, which takes approximately 5-10 minutes. Transfer it to a bowl and let it cool to room temperature.
Whip the Cream and Condensed Milk:
- Combine 250ml cream and 20g condensed milk in a mixing bowl. Using a hand or stand mixer, start on low speed to fluff the cream, then increase to medium speed. Whip until soft peaks form and the cream holds its shape.
Combine Ingredients:
- Once the mango puree has cooled, gently fold the cooled mango puree into the whipped cream. Add the reserved mango chunks and mix until evenly combined.
Freeze the Ice Cream:
- Transfer the mixture to a container. Smooth the surface with a spatula, cover it with a lid or plastic wrap, and freeze for at least 4 hours, or until the ice cream is fully set.
Serving Tips:
- If the ice cream is too hard after freezing, let it sit at room temperature for about 10 minutes to soften slightly before serving.