How To Make Mango Ice Cream


Today we are going to learn how to make mango ice cream! I know what you’re thinking, “Making mango ice cream sounds hard!”. Relax guys it’s not that hard… Here is a step by step recipe for you to follow.

This recipe shows you step-by-step how to make a delicious and creamy mango ice cream, that is so easy to make I bet you already have all the ingredients in your pantry.

Mango Ice Cream – 3 Ingredient!

This Mango Ice Cream will be an absolute hit this summer! All you’ll need is 3 ingredients and 10 minutes of prep time – let the freezer do the rest for you! This easy homemade ice cream is super creamy and sweet, with a delicious zing from the mango, which will leave you wanting more.

Side shot of mango ice cream scoops in a white serving bowl.

I crave nothing more than ice-cold ice cream on a hot summer day, and if I’m making it? This. Is. The. ONE!

I love how this Mango Ice Cream has the real fruit in it to boost nutrition, but it still tastes like a very decadent treat.

You don’t even need to use an ice cream maker or food processor for this gluten-free ice cream recipe! All you need is one bowl and a blender.

Ice Cream Recipes with minimal cleanup and no churning are always a win in my books. 

What ingredients are in this Mango Ice Cream?

There are 3 (yes, just THREE!) ingredients used here:

  • Mango: Of course! Just 1 cup of fresh mango will give you 67% of the recommended amount of vitamin C for the day! Not only that, but it also has a high concentration of copper (20%), folate (18%), and vitamins B6, A E B5, and K, to name a few! I have used fresh Alphonso mango pulp.
  • Heavy or whipping cream: Fat is an essential part of our diets, helping us feel full and satisfied. It’s also what makes this ice cream taste rich! I use a cream with 25% fat for making this ice cream. Mother Dairy Cream, De’lecta Cream, Amul Whipping Cream are a good choice.
  • White sugar: Not a lot though, just to suit your own taste! If your mango and cream are sweet enough, you may even find that you can skip the sugar. 
Side shot of mango ice cream scoops in a white bowl with a scooper

How To Make

Make a mango puree: dice your mango’s pulp, take care to remove the skin, and add it to the blender. Tase the pulp, add sugar accordingly, and blend until it is smooth without adding any water. You can also skip this step by using canned mango puree!

Add the cream to a mixing bowlWhip the cream using a hand mixer or a stand mixer with a whisk attachment until soft peaks form. You can also use a manual hand whisk if you don’t have the electrical appliances at home.

Add the mango puree to the whipped cream and mix for 1-2 minutes until they are well combined. Taste it and add more powdered sugar if it’s needed.

Pour the combined mango and cream mixture into a freezer-friendly container with a lid. Close the lid tightly. Freeze the ice cream for 5-6 hours, or until it is set.

Ready to eat? Take the mango ice cream out of the freezer and let it thaw for 5 minutes to soften a little. Scoop and serve!

Collage of mango ice cream making steps.

Homemade Ice Cream vs. Store Bought Tub

I hear you – convenience can be nice! However, you will be missing out on some vital things like

The flavor: Nothing beats the taste of fresh mango combined with the rich, creaminess of fresh whipped heavy cream.

The nutrition: Again, the fresh mango! Making this ice cream at home ensures the ingredients haven’t been altered. You can’t guarantee that in a store-bought ice cream tub!

The simple ingredients: This recipe calls for mango, cream, and sugar (if needed). That’s all. Period. It is staggering if you look at an ice cream tub’s list of ingredients! I can’t pronounce most of them, and it doesn’t even taste as good with all enhancers!

The satisfaction: I can’t express the joy, pleasure, and proud gleam that a tub of homemade ice cream will bring to your life. The happiness of creating something delicious from scratch is invaluable and a must-try experience.

Aerial shot of mango ice cream in a white serving bowl with a spoon.

What kind of mango should I use?

The ‘Alphonso’ mango is the best to make any dessert because of its sweetness and rich flavor. Or any other local variety of mango with a naturally sweet taste will be perfect for this ice cream.

Can I add anything fun to take it up a notch?

Yes! Crushed nuts like pistachios toasted almonds would taste great, as well as toasted coconut chips. White milk chocolate, dark chocolate chunks, or chips would also be an excellent addition to this mango ice cream. Like a kick of spice? Add a teaspoon of chili powder, cardamom, or saffron to the mixture before freezing to take the flavor up to the next level!

Can I use canned mango puree to make this ice cream?

Absolutely! Just substitute the 4 cups of pureed fresh mango for canned pureed mango. Then, taste the canned puree and adjust the amount of sugar accordingly.

How do I store this homemade ice cream?

You can freeze this ice cream for up to 3 months in an airtight container.

Side shot of mango ice cream scoops in a white serving bowl.

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.


3 Ingredient Mango Ice Cream

This easy Mango Ice Cream recipe couldn’t be easier! All you need is 3 ingredients, a bowl and a blender. It’s gluten free and perfect for summer! Learn how to make mango ice cream in a few simple steps.

5 from 18 votes

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Freezing: 5 hours

Total Time: 5 hours 20 minutes

Servings: 500 ml

Calories: 3kcal

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  • Blender

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  • ▢200 gram heavy cream or whipping cream
  • ▢4 Cup ripe mango puree
  • ▢½ Cup granulated white sugar


  • To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
  • Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
  • Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly.
  • Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set.
  • Stand for 5 minutes to soften slightly, then scoop and serve!

Recipe Notes:

  • If you are in India, best to use Mother Dairy or Amul Cream for making the ice cream. I always use Mother Dairy Cream with 25% fat.
  • Adjust the amount of sugar according to the taste of the mango pulp. 
  • If you are using canned mango puree, adjust the amount of sugar as per taste. 
  • Do not use water to blend the mango pulp. 
  • I have used 25% fat cream to make this ice cream. 
  • Sweet, ripe, and aromatic mango-like Alphonso is the best for making this ice cream. 
  • Do not mix the ice cream for too long after combining all the ingredients. Once mango puree combined with whipped cream, stop mixing. 

Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)

Made without an ice cream maker, all you need are mangoes, condensed milk and cream to make this homemade Mango Ice Cream recipe that is creamy and scoopable, just like the ice cream you buy in tubs at the shops. Except this is ice cream money can’t buy. Because shop bought will never be able to capture the flavour of real mango like when you make it from scratch at home!

Two ice cream cones with mango ice cream held in a hand.

Homemade Mango Ice Cream

You won’t believe it until you try it. This really is a creamy ice cream made without an ice cream machine.

Regular readers know one of my big gripes is pretty photos of food for so so recipes. And my other gripe is watching cooking shows where the host is serenely scooping a perfect ball of ice cream and popping it in a cone when in actual fact, it’s a frozen solid mass, and if you leave it out to soften, it just turns into a puddle of liquid. I’ve been caught out so many times!

Such is the case with any recipe made with just milk, cream or yoghurt + sugar/honey. If you take it out of the freezer after 5 hours 17 minutes and 43 seconds, there is the chance that it will have frozen to that perfect stage where it is firm enough yet still scoopable. If you miss that window of opportunity by a mere second (or heaven forbid, you don’t eat it all in one sitting), it will be a frozen solid block of ice. Leave it out to soften, and, just like ice, it goes from frozen to melted.

So this homemade Mango Ice Cream recipe is dedicated to all of you who, like me, have been disappointed by efforts to make a homemade ice cream in the past. That is, without an ice cream maker! ?

Homemade mango ice cream being scooped out of a tub with an ice cream scooper.

A traditional ice cream starts with a sweetened mixture of cream and eggs which is then poured into an ice cream machine which churns as the ice cream gradually freezes. The churning serves two purposes: it aerates the mixture to make it light and fluffy and it stops icicles from forming so the ice cream is creamy rather than icy.

And all of this is replaced with two simple ingredients: condensed milk and cream. The whipped cream aerates the mixture and the condensed milk is the ingredient that keeps the mixture creamy, like ice cream. I must profess I don’t know the science behind why this works, I just know it does!

Whip the cream, fold through the condensed milk, add a touch of vanilla, freeze it and voila! 12 hours later, you will have an ice cream that looks like it’s store bought. Go wild with the add ins! Chocolate chips, coffee, spices, rum and raisin!

For this version, I added MANGOES!

Preparation steps for homemade Mango Ice Cream.


The recipe base of condensed milk and whipped cream lends itself to flavour variations that can be stirred through (like choc chips) or infused into the cream (like spices). However, if you start adding liquid content into the mixture – like fruit purees – the addition of water based ingredients affects the creaminess of the ice cream.

Originally, I just plonked pureed mangoes into the mixture. It didn’t make the whole ice cream icy, it was still scoopable and creamy, but when I ate it, there was definitely teeny tiny bits of fine icy bits in the ice cream.

So to solve that problem, I reduced the mango puree by simmering it on the stove. The added bonus of this was that I could use more mango puree and thus get a more intense mango flavour in the puree, while avoiding those teeny tiny icicles in the ice cream.

Finally. After quite a number of batches, I was finally happy with my homemade Mango Ice Cream. Not that I was short of taste testers, even for the initial experimental versions!

Homemade mango ice-cream in ice cream cones and in cups, with cheeks of cut mango on the side.

And how does it compare to store bought tubs of ice cream?

Well, here’s the clincher: this mango ice cream is something you simply can’t buy at the shops. This has the real flavour of mango, not a single bit of artificial flavouring in sight. It’s really incredible. For mango lovers everything, this is your mango dream come true!

In terms of texture, this ice cream is creamier than ice cream made in an ice cream churner / store bought. You can see this in the photo above – you see how thick the drips are? If this was traditional ice cream, the drips would be thinner.

The ice cream really is scoopable, like real ice cream. Between about 12 – 18 hours of freezing, it only needs a couple of minutes out of the freezer to be easily scoopable, like what you see in the video. After about 24 hours, it freezes firmer but the key thing is that after 5 minutes or so on the counter, it softens to become scoopable without melting into liquid which is the problem with no churn ice cream recipes made without condensed milk.

I’d love to know what you think if you try it! – Nagi x

A glass with scoops of homemade Mango Ice Cream garnished with fresh raspberries.
Ice cream cone with mango ice cream held in a hand.


Homemade Mango Ice Cream recipe video! Two areas to note: The stiffness of the cream (it’s not softly whipped, it’s stiff peaks) and how thick the mango puree is when cooked down (see how when I drag the wooden spoon across the skillet, it leaves a clear path through the mango puree). Oh! And of course, notice how the ice cream is truly scoopable like real store bought tubs of ice cream!

Homemade Mango Ice Cream Recipe

 Author:Nagi | RecipeTin Eats

 Prep: 15 mins

 Cook: 10 mins

 Total: 25 mins


4.89 from 78 votes

Serving 6

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{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It’s truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn’t exist! Note: I wasn’t able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. 


  • ▢2 large mangoes , ripe and juicy – to make 2 cups puree (Note 1)
  • ▢395 g / 14 oz sweetened condensed milk (1 can)
  • ▢2 cups thickened cream / heavy cream / whipping cream , cold
  • ▢1/8 tsp yellow liquid food colouring (optional) (Note 5)


  • Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
  • Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it’s reduced to at least 1 cup – less is even better!
  • Cool puree.


  • Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
  • Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
  • Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined – lumps is fine (this is just to lighten it up a bit).
  • Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
  • Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
  • Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
  • Freeze for 12+ hours.
  • Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
  • If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.

Recipe Notes:

1. I found that there is only so much mango that can be added into the mixture and maintaining the creaminess of the ice cream. So the mango flavour is not as super intense as I hoped to achieve.

So the key to this recipe to get a good mango flavour in the ice cream is using ripe juicy mangoes with a strong mango flavour. I have expert advice from Aussie Mangoes that the mangoes with the most intense mango flavour and vibrant colour are Kensington Prides, Honey Golds and Pearls. I made mine with Honey Golds which are my favourite. However, this can be made with any type of mango – as long as they are ripe and juicy! <– KEY POINT!

Calypso mangoes are the most common ones sold in Australia supermarkets but I personally don’t recommend them for this recipe – the mango flavour isn’t as strong as other varieties.

2. Reducing the mango puree by half is key to a) intenser mango flavour in the ice cream 2) avoiding tiny fine bits of icicles (really tiny, barely there) in the ice cream. This is because using plain pureed mango that hasn’t been reduced has a much higher water content and the water is what causes the icicles.

You can actually skip the step of reducing the mango puree. Just be aware that you will notice some fine bits of iciness in the ice cream. Doesn’t bother me at all, it is still SUPER creamy!!

3. Between 12 to about 18 hours of freezing, the ice cream only needs a couple of minutes to soften before being easy to scoop and serve. After that, the ice cream becomes harder and will need around 5 minutes. The unique thing about this recipe is that the ice cream doesn’t go from rock hard to melted liquid, it will soften so it’s scoopable like traditional ice cream you buy in tubs from the shops!

4. OTHER FLAVOURS: You can skip the mango and just fold condensed milk into the whipped cream and add 2 tsp pure vanilla – this will make a creamy vanilla ice cream. Go wild with add ins like choc chips, nuts etc! To make a chocolate version, I use 1/2 cup unsweetened cocoa powder (or 1/3 cup Dutch processed cocoa powder), whisked into the condensed milk, the folded with the cream.

I have not tried other pureed fruits yet and I think it will require some experimenting to make it work. Mangoes works great because a) it is one of the most intense flavoured fruits (did you know that?  ) b) it purees smoothly and can be reduced without losing flavour. Whereas, for example, strawberries don’t actually have a very intense flavour. Watermelon has an incredibly high water content and I don’t think reducing would work well. Etc etc. So I can’t provide a guide for how to make this recipe with other fruits.

5. This is optional, if you want a nice mango yellow colour. I didn’t use it in the photos because the Honey Golds I used were such an intense colour but I did use it in the video.

6. Nutrition per serving assuming 6 servings.

Mango Ice Cream (2 Easy Variations)

Get two awesome mango ice cream recipes that are going to be your new favorite summer treat. Fluffy, soft, and smooth these 3 ingredient mango ice creams are ridiculously easy to make with condensed milk, whipping cream and mangoes. Bonus you do not need an ice cream maker. Learn to make these simple, straightforward recipes with my video and step-by-step photo guide.

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collage of two types of mango ice cream scooped in glass bowls

More on Mango Ice Cream

Mango ice cream is a delightful treat that you can easily whip with fresh or frozen mangoes. Come summer and we always look forward to enjoy mango ice cream made with fresh ripe mangoes.

You will find that both my mango ice cream recipes are easy. All you need is a blender to blend the mangoes and a beater or stand mixer to whip the cream. You do not need an ice cream maker at all.

  1. The first version of mango ice cream has condensed milk, cream and mangoes.
  2. The second version is made with only cream, sugar and mangoes.

For both the recipes, I recommend to use mangoes which make up for a thick pulp. Alphonso mangoes are best as they yield a thick pulp. Runny, juicy or watery pulp will form ice crystals in the ice cream. I also suggest to include whipping cream or heavy cream.

During the summers, I always end up making these mango ice cream recipes. In the Indian summer season, the markets are flooded with mangoes. I always make it a point to buy organic mangoes in the season.

We love mangoes. What about you? Every year I make many mango based desserts and drinks.

Choose to make any mango ice cream recipe depending on the ingredients you have. Both the recipes are simple and easy to make.

Step-by-Step Guide

Mango Ice Cream with Condensed Milk

This 3 ingredient mango ice cream is very easy and simple to make. All you need is a beater or a stand mixer and a blender.

mango ice cream scoops in an ice cream bowl topped with a red cherry on a wooden tray

The recipe does not have any added sugar as the sweetness from condensed milk is simply enough to sweeten the ice cream. Though if you prefer you can always add some sugar if needed.

Try to use sweet tasting mangoes as you won’t need to include any sugar in the recipe. I had used the Indian variety of alphonso mangoes that were sweet. If in case your mangoes are not sweet, then add some sugar.

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