Mango Ice Cream

5 from 1 vote
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This Mango Ice Cream is super creamy, and 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!

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 treat for hot days!

If you love mangoes, also check out this Mango Cream, Mango Avocado Salsa, and Mango Upside Down Cake.

Mango Ice Cream Ingredients

1. Ripe 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.

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.

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 heavy cream until stiff peaks form.

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

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

5. Pour the cream mixture into a loaf pan, cover it with plastic wrap, and freeze.

6. Scoop and enjoy!

homemade mango no-churn ice cream in a loaf pan

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

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)
  • 1/4 teaspoon salt
  • 1/2 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.


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. 🙏🙏