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+ servings
5 from 1 vote
Mango Ice Cream
Prep Time
10 mins
Freezing time
7 hrs

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!

Course: Dessert
Cuisine: International
Keyword: Mango Ice Cream
Servings: 10
Calories: 251 kcal
  • 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 ⅛ teaspoon yellow food coloring
  1. 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.

  2. 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.

  3. Whip the cream. Place cold cream into a large bowl. Beat with an electric beater until stiff peaks form It takes about 3 minutes.

  4. 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.

  5. 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.

  6. Scoop and serve. Let the mango ice cream rest at room temperature for 15 minutes or until soft and easily scoopable. Scoop and serve!

Recipe Notes

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.