Craving a tropical treat that’s creamy, sweet, and ridiculously easy to make? This no churn mango ice cream is full of fresh mango flavor, no ice cream maker needed! My family is obsessed with mangoes, and this is one of their favorite recipes that I make! I think your family will love it too!
You know how every family has that one fruit obsession? For us, it’s mangoes. Or more specifically, my son’s love for mangoes. He would eat them morning, noon, and night if I let him. I give him one for snack every single day, I'm not kidding!
So, naturally, this creamy mango no churn ice cream became an instant family favorite. Plus, no ice cream maker needed! Just a few ingredients and you're on your way to the best homemade mango ice cream ever!
I swear this ice cream disappears faster than I can freeze it. If you’re anything like me and always looking for no churn ice cream recipes, this one’s going to be on repeat!
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How to Pick a Ripe Mango
Let's be honest, your mango ice cream is only as good as your mangoes. Look for mangoes that are slightly soft when you press them gently, like a ripe peach or avocado.
They should smell sweet at the stem end, and the skin may have a few wrinkles or darker spots (totally normal!). If it’s rock-hard or smells like nothing, it’s not ready yet. If you do grab a rock hard mango, leave it out on the counter for a few days to soften it up. Don't put it in the fridge or it won't ripen well.
If you find a batch of perfectly ripe mangoes on sale, grab extra! You can peel, cube, and freeze them to use in smoothies or recipes like this no churn mango ice cream later. I do this all the time when I’m making my favorite pineapple mango salsa or mango chia seed pudding so I can quickly make any of my favorite recipes!
Ingredients to Make Mango Ice Cream (No Churn!)
Here’s what you’ll need to make this easy homemade mango ice cream:
- 2 cups heavy whipping cream. Try to keep it in the refrigerator until you are ready to use it so it stays super cold.
- 1 (14 oz) can sweetened condensed milk. Grab two cans and use another can to make homemade peach ice cream too!
- Lime juice. This ice cream is sweet from the mangos and the sweetened condensed milk. The lime juice helps cut that sweetness a bit!
- 1 ½ cups finely chopped mangos (about 2 mangos). If you can't find ripe enough mangos, grab a frozen bag of mangos and use that!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No Churn Mango Ice Cream
Step 1
Peel and cube your ripe mangoes. You should get about 1 ½ cups of chopped mangoes. Grab a large bowl and add the sweetened condensed milk and mango to the bowl.
Step 2
Pour in the lime juice and mix well.
Step 3
In a large mixing bowl, whip the heavy cream with a hand mixer (or stand mixer) until stiff peaks form. Don’t overdo it, just until it holds its shape when you lift it out of the bowl.
Step 4
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours or overnight.
Once it’s firm, grab your scoop and dig in. You just made the creamiest mango ice cream without an ice cream maker!
Tips and Tricks
- Use super ripe mangoes for the best flavor! Ripe mangoes are key to rich, sweet, and naturally fruity flavor. They should smell fruity and give slightly when pressed. If they're underripe, your ice cream could taste bland.
- Don’t overmix the whipped cream! When folding the whipped cream into the mango mixture, be gentle. Use a spatula and fold just until the mixture is combined. Overmixing will deflate the air, which will result in a denser ice cream instead of that light, airy texture everyone loves.
- Blend the mangos! If you prefer a smoother consistency, blend the mangos in a food processor or a blender so you get a mango puree instead of chunks of mangoes.
Storage Instructions
Store your mango no churn ice cream in an airtight container in the freezer. It’s best eaten within 1–2 weeks for peak freshness, but let’s be real, it won’t last that long. Let it sit at room temp for 5–10 minutes before scooping if it’s super firm. Don't forget to top it with homemade whipped cream!
Frequently Asked Questions
Fresh berries, toasted coconut, or a drizzle of honey are amazing. Or sandwich a scoop between two soft cookies for a tropical ice cream sandwich!
You can try using full-fat coconut cream instead of heavy cream and a dairy-free condensed milk alternative. I haven’t tested this version, but it should work well! If you do try it, make sure to comment and let me know!
Yes! Just thaw them first and blend until smooth. Make sure they taste sweet and flavorful, you want ripe-tasting fruit for this.
Homemade Mango Ice Cream (No Churn!)
Equipment
- Loaf pan
- Liquid measuring cup
- Measuring Spoons
- Hand Mixer or stand mixer
Ingredients
- 2 cups Heavy whipping cream
- 1 can Sweetened Condensed Milk 14 oz
- 1 teaspoon Lime juice
- 1 ½ cups Chopped Mangoes
Instructions
- Pour the heavy cream in a large mixing bowl. Whip the cream to stiff peaks.
- In a bowl, mix condensed milk, lime, and chopped mangos.
- Fold the whipped cream into the mango mixture. Be careful not to deflate the whipped cream. Pour it into a loaf pan.
- Freeze 4–6 hours or until firm.
Notes
- Use ripe mangoes for the sweetest, most flavorful ice cream. If you can't find ripe mangoes, you can use frozen ones, just defrost them first.
- Chill your mixing bowl and beaters before whipping cream for the fluffiest texture.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest results.
- You can easily double or triple this recipe. Just make sure you have a big enough airtight container to keep the ice cream in while it freezes.
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