This easy No Churn Mango Ice Cream has just four ingredients and comes together faster than you can ever imagine. It is extremely creamy and rich, full of mango flavor and best of all not too sweet, a great treat for hot summer days.
I typically make custard base ice cream with egg yolk like this Orange Mascarpone Ice Cream or this Honey Lavender Ice Cream. And I will never stop making them that way. But today, I want to try something quick and easy, something that requires a little less time and effort. Enter the No Churn Mango Ice Cream.
How to Make No Churn Mango Ice Cream
The special equipment you will need for this recipe is a food processor or a blender. Beside that, you only need four ingredients and just 15 minutes of prep time. Then the ice cream mix goes straight into the freezer without needing to be churned using an ice cream maker.
Puree The Mangos
You’ll need three ripe and delicious yellow mangos. I like yellow mangos because I find them to be less fibrous than the red kind. If you can only find red mangos, use two instead of three since they tend to be much bigger than the yellow ones.
Be sure to wash the fruit and remove the skin, cube the flesh to help lighten the load on your food processor or blender, and puree until completely smooth.
Add Condensed Milk
Transfer the mango puree to a large bowl and stir in condensed milk until thoroughly combined and smooth. When condensed milk is called for in a recipe, it is always sweetened condensed milk. So there is no need to add any more sweetener in this recipe.
Add Whipped Cream
Heavy cream is beaten with pure vanilla extract until stiff peak forms. This is then folded into the mango/condensed milk mixture until thoroughly combined to create our final ice cream mixture.
Here comes the most difficult step of the process, you’ll need to freeze it until at least soft serve consistency, about 5 – 6 hours, before serving. I always freeze all my ice cream overnight just so I don’t have to set a timer.
When your no churn mango ice cream is ready, the fun begins. You can garnish your ice cream with chopped fresh mango or some strawberry compote, serve it up with pies and galettes, or make ice cream sandwiches with some classic shortbread cookies. Enjoy!
More Easy Summer Recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
No Churn Mango Ice Cream
Ingredients
- 3 ripe yellow mango
- 1 can condensed milk, (14 oz, 397 g))
- 3 cup heavy cream, (720 g)
- 1 teaspoon pure vanilla extract, (5 g)
Instructions
- Peel and cube the mango, then puree in a food processor or blender until smooth.
- Transfer mango puree to a large mixing bowl and stir in condensed milk.
- In another mixing bowl, beat the heavy cream with vanilla until stiff peak.
- Add whipped cream to the mango mixture and fold until thoroughly combined and smooth.
- Transfer the mixture to a freezer proof container, cover well, and freeze until soft serve consistency or overnight.
Notes
- The recipe yields 2 - 2.5 quarts of ice cream.
- Ice cream will be frozen solid if kept in the freezer continuously, allow to thaw at room temperature for 10-15 minutes before scooping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Shop The Recipe Tools
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my blog.
Tried this recipe, the ice cream turned out yummy … I altered it a bit by adding whipping cream powder to the heavy cream & whip together to get firm peaks… also spread some mango pulp on top to form random pattern… there were water crystals out of the mango pulp, but otherwise this is a must try recipe for ice-cream lovers, specially during lockdown.
Made this easy and delicious ice cream. I increased the number of mangoes to 5, used less sweetened condensed milk, as can wasnโt 14 oz., After freezing in 9 x 13 pan overnight I transferred ice cream to a large mixing bowl and beat thoroughly with my hand held mixer. I froze it again in plastic yogurt containers for 24 hours. Think the beating makes for a creamier product. Fabulous!
Can you use frozen mangos to make this? I happen to have a bag waiting to be used.
Yes, absolutely!
Iโm making this as soon a possible. However, my mango is already cubed. How many ounces would you say I should use?
Apology for the delay, if you haven’t made it yet, I think 1 mango could be about 1 cup in volume cubed, so somewhere in the 3 cups range would be good. I’m just going from trying to visualize how big the mango is in my mind but since I didn’t weight them I don’t know the exact number. I’m going to guess 8-10 oz per mango minus the stone, so 6-8 oz each if you want to go by weight.
Perfect timing (weather heating up).
Can you use canned mango puree. if so, how much?
Hi Eshaal, I’ve never used canned mango puree but I would assume you can use it if it’s pure mango without any added ingredients, especially sugar cuz that can make it too sweet. I didn’t measure the weight of the mango when making this but I will estimate 18 oz – 24 oz.