Creamy No-Churn Mango Ice Cream
A luscious homemade mango ice cream that brings tropical sunshine to your table — no ice cream maker needed. With just four simple ingredients, this frozen treat is effortlessly creamy and bursting with fresh fruit flavor.
🛒 Ingredients
15 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 cup heavy whipping cream (200 ml)
- 2 ripe mangoes
- Juice of 1 lime
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Peel and pit the mangoes, then blend the flesh with the lime juice into a thick, creamy purée — skip adding water to keep the flavor intense.
- 2
Pour the condensed milk and heavy cream into the blender with the mango purée.
- 3
Blend for about 2 minutes until the mixture is completely smooth and well combined.
- 4
Pour into a glass container and place in the freezer.
- 5
Every 30 minutes, stir vigorously with a fork, scraping the sides and bottom to break up forming ice crystals.
- 6
Continue for at least 2 hours, then let freeze overnight for the smoothest, creamiest result.
💡 Chef's Tip
The riper and more fragrant your mangoes, the better the ice cream. For an extra-silky texture, whip the heavy cream to soft peaks before blending. Serve slightly softened for the best scooping experience.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
