This mango ice cream recipe makes a bright, creamy ice cream with only four main ingredients and no machine. You blend ripe mangoes into a smooth purée, fold it into whipped cream and condensed milk, and let the freezer do the rest.
The flavor depends almost entirely on the fruit, so sweet, fragrant mangoes such as Alphonso, Kesar or Ataulfo give the best result. After the recipe, you will also find fixes for icy, pale or stringy mango ice cream.
Mango Ice Cream Recipe at a Glance
- Prep time: 20 minutes
- Freezing time: 6 hours
- Makes: about 1.2 liters (5 cups)
- Machine: not needed
Ingredients
- 2–3 large ripe mangoes (about 500 g / 2 cups purée)
- 1 tablespoon lime juice
- 400 g (1 can) sweetened condensed milk
- 500 ml (2 cups) cold heavy cream
- Pinch of salt
- Optional: ¼ teaspoon ground cardamom
How to Make This Mango Ice Cream Recipe
- Make the purée. First, peel the mangoes, cut the flesh from the stone, and blend it with the lime juice until completely smooth.
- Strain. Next, push the purée through a sieve if your mangoes are fibrous.
- Mix the base. Then stir the condensed milk, salt and cardamom into the purée.
- Whip the cream. After that, whip the cold cream to soft peaks.
- Fold. Fold one-third of the cream into the mango mixture, and then gently fold in the rest until smooth.
- Freeze. Finally, pour it into a container, cover the surface with plastic wrap, and freeze for at least 6 hours.
Mango Ice Cream Recipe: Common Problems and How to Fix Them
Why is my mango ice cream icy?
Cause: Most of the time, this is because the mango purée is watery, or the cream was under-whipped.
Fix: Simmer watery purée for 5 minutes to thicken it, and cool it before mixing. Also, whip the cream until it holds soft peaks, since the air keeps the texture light.
Why is the color pale?
Cause: The mangoes were not fully ripe, or there was too much cream.
Fix: Choose deep orange, fragrant mangoes. Alternatively, use canned Alphonso or Kesar pulp, because it has a strong color all year.
Why does it have strings?
Cause: Some mango varieties are naturally fibrous.
Fix: Always strain the purée through a fine sieve before mixing.
Why is it too sweet?
Cause: Condensed milk is very sweet, and ripe mangoes add more sugar.
Fix: Add more lime juice and the pinch of salt. In addition, you can replace a quarter of the condensed milk with plain yogurt.
Tips for Success With This Mango Ice Cream Recipe
- Taste the mango first; if it is sour, add 1–2 tablespoons of sugar.
- Chill the bowl and whisk before whipping, so the cream whips faster.
- Serve with fresh mango cubes, for example, or with crushed pistachios.
Mango Ice Cream Recipe Variations
- Mango kulfi: skip the whipped cream, use evaporated milk instead, and freeze in small molds.
- Mango and coconut: replace half the cream with chilled coconut cream.
- Other fruit flavors: try our banana ice cream recipe or strawberry ice cream.
Storage Tips
Store mango ice cream in an airtight container for up to 2 weeks. Before serving, let it soften for 5–10 minutes.
Then and Now
Mangoes have grown in South Asia for thousands of years, and India is still the largest producer in the world. Frozen mango desserts such as kulfi have been made there for centuries, while creamy no-churn mango ice cream is a modern favorite across the Middle East. You can read more about mangoes on Wikipedia.
Mango Ice Cream Recipe FAQ
Can I use frozen mango?
Yes. Thaw it first, then blend it and drain any extra water.
Can I use canned mango pulp?
Yes. In fact, Alphonso or Kesar pulp gives an excellent flavor; however, reduce the condensed milk a little, since the pulp is sweetened.
Can I churn this in a machine?
Yes. Simply mix the purée, condensed milk and liquid cream without whipping, then churn.
Love baking? If you enjoyed this mango ice cream recipe, our digital cookbook has 31 more recipes like this one, ready to print or read on your phone.
