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Best Mango Ice Cream (No Ice Cream Machine Needed)

If you're craving a sweet, tropical treat without the hassle of an ice cream machine, this Best Mango Ice Cream recipe is for you! It’s rich, creamy, and bursting with the natural sweetness of ripe mangoes. Whether you're cooling off on a hot day or indulging in a decadent dessert, this no-churn mango ice cream will satisfy your cravings without requiring any fancy equipment.

Equipment

  • Blender or food processor
  • Mixing bowl
  • Spatula
  • 9x5 loaf pan or any freezer-safe container

Ingredients

  • 2 ripe mangoes or about 2 ½ cups mango puree
  • 1 cup heavy cream or coconut cream for a dairy-free option
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Prepare the Mango:
  • Peel the mangoes and cut the flesh into chunks. Add the chunks to a blender or food processor and blend until smooth. If you're using pre-made mango puree, you can skip this step. Measure out about 2 ½ cups of mango puree.
  • Whip the Cream:
  • In a large mixing bowl, use an electric mixer to beat the heavy cream until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overwhip.
  • Mix the Ingredients:
  • In a separate bowl, combine the sweetened condensed milk, mango puree, vanilla extract, and a pinch of salt. Mix until everything is well combined.
  • Fold in the Whipped Cream:
  • Gently fold the whipped cream into the mango mixture using a spatula. Be careful not to deflate the whipped cream too much—you're aiming for a light and fluffy texture.
  • Freeze the Ice Cream:
  • Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula. Cover the pan with plastic wrap or foil, and freeze for at least 6 hours, or overnight for best results.
  • Serve and Enjoy:
  • Once the ice cream is fully frozen, scoop out a serving and enjoy the refreshing, creamy mango flavor!