Sometimes a smell can transport you, right? I was cleaning out the pantry last week, a totally boring and thankless job, when I came across a can of mango pulp I’d bought ages ago. The second I saw the label, I wasn’t in my chaotic kitchen anymore. I was a kid on a family vacation, sitting on a hot curb with sweet, sticky mango juice dripping down my arms. It was such a vivid, happy memory. I suddenly had to have that flavor right then. The kids were confused why I dropped everything to start making ice cream on a random afternoon, but I told them it was a “flavor memory.” We made it together, and it was a fun, messy, and delicious way to share a little piece of my childhood with them.
The Easiest Homemade Mango Ice Cream You’ll Ever Make
Okay, so you asked for this recipe after seeing my Instagram story, and I’m so excited to share it! This isn’t one of those fancy, complicated recipes. This is my “save the day,” “it’s too hot to function,” “my kids need a win” recipe. It’s born from four years of blogging, two kids with strong opinions, and a desperate need for simple, delicious food that feels like a hug.
I first tried making mango ice cream a few years ago after a trip to the local market left me with more mangoes than we could possibly eat. The first recipe I found was a disaster. It involved making a custard base, tempering eggs… I mean, who has time for that on a regular Tuesday? I ended up with sweet, scrambled mango eggs. Not my finest moment.
So, I threw the rules out the window. I remembered a simple no-churn technique I used for a vanilla bean ice cream and figured, why not try it with mango? It took a few tries to get the ratios right, but the result is this ridiculously creamy, gloriously simple recipe that has become a staple in our house.
Here’s the full, unedited truth about how we make it work for our real, slightly chaotic life.
Let’s Talk Ingredients (and What to Do When You Don’t Have Them)
The magic of this recipe is its simplicity. You only need a few things, but the quality makes a difference.
- Mangoes: The star of the show! You’ll want about 2 cups of fresh mango puree. I find that the super-sweet, fragrant honey mangoes (the small yellow ones) give the best flavor. If fresh mangoes aren’t in season, don’t sweat it. I have absolutely used canned mango pulp, and it works great. My go-to is the Swad Kesar Mango Pulp—it has an intense flavor that really shines through. Frozen mango chunks work too; just thaw them completely before blending.
- Heavy Whipping Cream: You need 2 cups of the cold, full-fat stuff. Don’t try to get away with half-and-half; you need that high-fat content to get the creamy texture. I usually just grab the store brand, but make sure it’s cold. Like, straight from the back of the fridge cold.
- Sweetened Condensed Milk: One 14-ounce can is all you need. This is what sweetens the ice cream and keeps it soft and scoopable without an ice cream maker. I’m a die-hard Eagle Brand fan for this one. I’ve tried others, and they’re just not as rich.
- A Splash of Vanilla and a Pinch of Salt: These are my secret weapons. They don’t make it taste like vanilla or salty; they just make the mango flavor pop.
The Little Tricks That Make a Big Difference
I’ve made this more times than I can count, and I’ve learned a few things the hard way.
- The Chill Factor is Real: I once tried to whip cream that was merely “cool” instead of “ice-cold.” Big mistake. It just wouldn’t form stiff peaks. Now, I stick the metal bowl and the beaters from my hand mixer in the freezer for about 15 minutes before I start. It makes a HUGE difference.
- Don’t Overmix! When you fold the mango puree into the whipped cream, be gentle. You want to see streaks of mango and cream. If you mix it until it’s a uniform orange color, you’ll knock all the air out of the cream, and the ice cream will be dense and icy. We’re going for light and airy!
- Taste as You Go: Mango sweetness can vary a lot. After you’ve folded in the puree, give it a little taste. If your mangoes were a bit tart, you might want to add another tablespoon or two of the condensed milk.
How My Crew Likes It
This ice cream is a certified hit in my house. My 12-year-old is a purist—he just wants a big scoop, exactly as is. My 8-year-old, on the other hand, thinks everything is better with toppings. We’re talking rainbow sprinkles, a drizzle of white chocolate, and sometimes even a few chunks of fresh mango on top. My husband? He loves it with a tiny sprinkle of flaky sea salt, which sounds weird but is actually amazing. It just balances the sweetness perfectly.
So, there you have it. Our go-to, no-fuss, always-a-hit homemade mango ice cream. It’s not perfect, but it’s ours, and it has saved many a crazy day. I hope you and your family love it as much as we do!
Homemade Mango Ice Cream Recipe
Course: DessertCuisine: InternationlDifficulty: Easy10
servings15
minutes350
kcal6
minutesFreeze time: 6 hours (or overnight)
A ridiculously creamy and simple no-churn mango ice cream that’s perfect for hot summer days. Made with just a few ingredients, this recipe is a family favorite and a guaranteed way to save a chaotic day! It’s sweet, tropical, and requires no special equipment.
Ingredients
2 cups fresh mango puree (from about 3-4 ripe honey mangoes) OR 1 (30 oz) can of high-quality mango pulp (like Swad Kesar brand)
2 cups cold heavy whipping cream
1 (14 oz) can sweetened condensed milk (Eagle Brand recommended for richness)
1 tsp vanilla extract
A pinch of salt
Directions
- Prep the Mango: If using fresh mangoes, peel and chop them. Blend in a food processor or blender until completely smooth. If using canned pulp, you can skip this step.
- Whip the Cream: Place a large metal bowl and your mixer’s beaters in the freezer for 15 minutes. Once chilled, pour the cold heavy cream into the bowl and whip on high speed until stiff peaks form (about 3-4 minutes). The cream should hold its shape when you lift the beaters.
- Mix the Base: In a separate medium bowl, stir together the mango puree, sweetened condensed milk, vanilla extract, and salt until they are just combined.
- Fold Gently: Pour about one-third of the whipped cream into the mango mixture and fold it in with a spatula to lighten the base. Add the remaining whipped cream and continue to fold gently until you see streaks of orange and white. Do not overmix, as this will deflate the cream and make the ice cream dense.
- Freeze: Pour the mixture into a 9×5 inch loaf pan or another freezer-safe container. Smooth the top. To prevent ice crystals, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream.
Be Patient: Freeze for at least 6 hours, or preferably overnight, until firm.
Serve: Let the ice cream sit on the counter for 5-10 minutes to soften slightly before scooping.
Tips & Tricks from My Kitchen
The Chill Factor is Key: Using a chilled bowl and beaters is my non-negotiable trick. It helps the cream whip up faster and creates a much lighter, fluffier texture.
Use Ripe Mangoes: The better the mango, the better the ice cream. Sweet, fragrant honey mangoes (the small yellow ones) are my absolute favorite for the most intense flavor.
Taste Before You Freeze: Mango sweetness varies! Give the mixture a small taste before you pour it into the pan. If your mangoes were a bit tart, you can fold in another tablespoon of condensed milk.
Family Modifications: My kids love this with rainbow sprinkles or chunks of fresh mango on top. My husband loves a tiny sprinkle of flaky sea salt to balance the sweetness.
Notes
- The Chill Factor is Key: Using a chilled bowl and beaters is my non-negotiable trick. It helps the cream whip up faster and creates a much lighter, fluffier texture.
Use Ripe Mangoes: The better the mango, the better the ice cream. Sweet, fragrant honey mangoes (the small yellow ones) are my absolute favorite for the most intense flavor.
Taste Before You Freeze: Mango sweetness varies! Give the mixture a small taste before you pour it into the pan. If your mangoes were a bit tart, you can fold in another tablespoon of condensed milk.
