Mango Ice Cream

5 from 1 vote
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This creamy Mango Ice Cream is super silky and fruity, with amazing mango flavor, sweet but not overwhelming! It requires no ice cream machine and only a handful of ingredients. Making delicious mango ice cream has never been easier!

Scoops of mango ice cream in a bowl.

All the official taste testers of Precious Kitchen (my kids and husband) approve of this homemade Mango Ice Cream. It is to die for!

I am dreaming of this homemade ice cream as we speak! The taste is unforgettable! This is ice cream like no other. It is mango-y, so smooth and creamy. The perfect way to beat the summer heat during summer break or when you’re just craving the flavor of mango.

Mango lovers are welcome here! I’m someone who adores mango. I incorporate fresh mango chunks into breakfast recipes, thai recipes like curry, or even pureed mango smoothies. If you love mangoes too, you can check out this Mango Cream or Mango Upside Down Cake. I also have healthy recipes with mango, like my Mango Avocado Salsa or Mango Shrimp Salad.

Mango Ice Cream With No Ice Cream Machine

This easy recipe is made with simple ingredients. No egg yolks, cuisinart ice cream maker, or sauce pan involved! Yet it is such a creamy ice cream. The reason for this is because the milk mixture is comprised of heavy whipping cream and sweetened condensed milk.

Not only that, but the creamy texture is because you actually whip the fresh cream until fluffy. So, this homemade mango ice cream recipe is not quite the same as regular ice cream. You know, churned ice cream that you need a machine for!

This is the best mango ice cream recipe because it uses fresh ripe mangoes! The mango flesh provides a lovely flavor and creates luscious silky mango ice cream.

The best part? This is a 5 ingredient mango ice cream that only takes 10 minutes of prep time. So, if you need an easy ice cream recipe for a hot summer day or an upcoming party, you can prep this no churn mango ice cream recipe the day beforehand and have it ready to go.

Mango Ice Cream Ingredients

This easy homemade ice cream recipe has simple ingredients. Here are some notes about them:

1. Ripe, Fresh mangoes. Use ripe mangoes with less fiber so the mango ice cream is nice and smooth. Overripe mangoes will work, too, as they will yield an intense mango flavor. Alphonso mangoes are a good choice.

2. Heavy cream. This is the base for this easy mango ice cream. The heavy cream when beaten traps in air and yields a light ice cream mixture.

3. Sweetened condensed milk. For sweetness and creaminess. No need to add any extra sugar as sweetened condensed milk already contains sugar.

4. Salt. Salt helps to balance the flavors.

5. Turmeric. This is an optional ingredient but ground turmeric helps heighten the yellow color of this mango ice cream. You can substitute with food coloring or totally leave this out.

P.S if you use turmeric note that it doesn’t alter the taste of the ice cream except if you add too much.

Scroll down to the recipe card below to view the exact measurements of the ingredients! And as always, make sure to leave a star rating if you try this recipe out!

Also, at the top of my website, you will find categories, one of which is “SHOP.” If you click on it, you can find helpful tools for making this recipe with my affiliate links at no additional cost to you.

Recipe Variations

  • Add Milk Powder: Milk powder can provide structure to the ice cream and also prevent ice crystals from forming. You only need 2-3 tablespoons to get the job done. Add it to the cream when you whip it!
  • Add Citrus: You can include a small amount of lime juice or lemon juice if you want a citrusy undertone. Just be sure not to add too much because if there is too much water content the ice cream won’t firm up correctly.
  • Mango Coconut Cream Ice Cream: Swap half of the heavy cream with thick coconut cream and whip them together to include some coconut flavor! As long as you use thick coconut cream, it can whip up and increase in volume like heavy cream. You can also add coconut extract if you want a bolder flavor.
  • Mango Chamoy Ice Cream: Swirl some chamoy into the ice cream when transferring it to the loaf pan for a unique, tasty, and eye-catching dessert!


  • Mango: If you can’t get ahold of the fresh fruits, you can use a store-bought real mango fruit puree. For best results, check the ingredients to ensure the puree isn’t artificially flavored.
  • Salt: You can use table salt, kosher salt, or sea salt. If using kosher salt, add a pinch more since it isn’t as strong.
Hand holding cone of ice cream

How To Make Mango Ice Cream

Here is how to make really easy mango ice cream:

1. Blend mango chunks into a puree.

2. Whip cream until stiff peaks form. You can use a mixer starting on medium speed and work your way up to high speed after soft peaks form. You can use a large bowl and whisk it by hand, but it might take longer this way.

3. To the whipped cream add sweetened condensed milk, mango puree, and salt. Beat everything together to combine and form the ice cream base.

4. If desired, add turmeric to heighten the yellow color.

5. Using a rubber spatula or wooden spoon, pour mixture into a loaf pan (or other airtight container), cover it with plastic wrap, and freeze.

6. Scoop and enjoy!

homemade mango no-churn ice cream in a loaf pan

Tips for Perfect Mango Ice Cream

  • If it isn’t mango season where you live and you also can’t find mango puree at the grocery store, another option is to use canned mango pulp. However, it won’t have a smooth texture like puree. It often has some small mango chunks in it. Run it through a blender if you wish.
  • When making the fresh mango ice cream, you can also use a food processor instead of a blender to make the puree.
  • When you transfer the finished ice cream from a mixing bowl to a freezer-safe container for later use, it is crucial that you entirely cover it so ice crystals don’t form. You can even go an extra step and first press parchment paper on the exposed ice cream before wrapping it with the plastic.
  • Allow it to soften at room temperature for 5-10 minutes (or even 15) when you take it out of the freezer to serve it. This makes it easier to scoop and eat.
  • Serving Ideas: Enjoy this yummy mango ice cream with natural ingredients like fresh fruits or spruce it up with some dessert sauce or whipped cream for a topping!

Watch How To Make Easy Mango Ice Cream

Watch me making Mango Ice Cream in the video below. Also, SUBSCRIBE to my YouTube Channel so you do not miss any of my videos!

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If you love this Mango Ice Cream Recipe, you might also love the following homemade ice cream recipes:

More Ice Cream Recipes To Try

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If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

Mango Ice Cream

5 from 1 vote
This Mango Ice Cream is super creamy, fruity, with amazing mango flavor, sweet but not overwhelming! It requires no ice cream machine and only a handful of ingredients. Making ice cream has never been easier!
Prep: 10 minutes
Freezing time: 7 hours
Total: 7 hours 10 minutes
Servings: 10


  • Electric beater


  • 2 large ripe mangoes
  • 2 cups heavy whipping cream (500 ml)
  • 14 oz sweetened condensed milk (397 grams)
  • ¼ teaspoon salt
  • ½ teaspoon turmeric powder, for color (optional) sub with 1/8 teaspoon yellow food coloring


  • Cut the mangoes. Place mango on a chopping board. Cut from the top of the mango down each side of the pit. Set aside the pit.
  • Use the knife to make square patterns in the mango being careful not to cut into the skin of the mango. Use a spoon to scoop out the mango from its skin.
  • Blend the mangoes. Place the scooped out mango into a blender and blend into a smooth paste. Do not add any water before blending. 2 large mangoes should give you about 2 cups of mango puree. You need 2 cups of mango puree for this recipe.
  • Whip the cream. Place cold cream into a large bowl. Beat with an electric beater until stiff peaks form It takes about 3 minutes.
  • Make the ice cream mixture. To the whipped cream, add the sweetened condensed milk, mango puree and salt. Beat with the electric beater until just combined.
  • Freeze the ice cream. Pour the mango ice cream mixture into a loaf pan (glass, metal or aluminium would work). Cover with plastic wrap making sure the plastic wrap touches the mixture. Place in the freezer to freeze for 7 hours or overnight.
  • Scoop and serve. Let the mango ice cream rest at room temperature for 15 minutes or until soft and easily scoopable. Scoop and serve!


1. Use a specie of mango that has less fiber so the ice cream is smooth and creamy.
2. The turmeric doesn’t alter the taste of the mango ice cream.
3. Add milk powder to provide structure to the ice cream and also prevent ice crystals from forming. You only need 2-3 tablespoons to get the job done. Add it to the cream when you whip it!


Calories: 314kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 122mg | Potassium: 265mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1254IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 0.2mg

Additional Info

Course: Dessert
Cuisine: International
Calories: 314
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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  1. I made the ice cream and the mango juice for my daughter birthday party. It was awesome the kids enjoyed it. Thanks so much. 🙏🙏