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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Mango Ice Cream

    Published: Jul 1, 2021 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    You only need 4 ingredients to whip up a batch of this no-churn Mango Ice Cream. Taste the real mango flavor in this delicious, creamy homemade ice cream recipe!

    scoops of homemade mango ice cream
    Jump to:
    • How to Make Mango Ice Cream 
    • Tips & Tricks for Mango Ice Cream
    • Variations to Mango Ice Cream
    • Mango Ice Cream FAQs
    • Recipe
    • Comments

    This mango dessert is the perfect way to cool down on a hot summer day. And this ice cream doesn't require an ice cream maker!

    There are tons of flavors of no-churn ice cream—from blue razz to white chocolate to peanut butter—but it's no fun eating ice cream by itself. I love eating a scoop of ice cream with a slice of summery cake! This Mango Ice Cream tastes great with both this Summer Peach Poke Cake and this tropical Pineapple Coconut Cake.

    This Mango Ice Cream recipe is...

    • Made with fresh mangoes 
    • Gluten-free
    • Vegetarian 
    • Made with simple ingredients 

    And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!

    How to Make Mango Ice Cream 

    how to make homemade mango ice cream collage
    1. In a food processor, process your mangoes until the mangoes are nice and smooth. 
    2. Pour mango purée and sugar into a saucepan, and simmer for 10 minutes or until the mango mixture becomes thick like a jam.
    3. Allow the mixture to cool a bit. 
    4. In a stand mixer or with a hand mixer, whip the heavy cream to form stiff peaks. 
    5. Add the condensed milk to the mango purée mixture and mix until combined. Fold in the whipped cream, and then pour mixture into a freezer container. 
    6. Freeze until ice cream is fully frozen. 
    7. Top the ice cream with extra mango puree or diced mangos. 

    Full directions on how to make Mango Ice Cream are in the printable recipe card below. 

    Tips & Tricks for Mango Ice Cream

    loaf pan full of homemade mango ice cream

    Simmer Mango Mixture 

    Make sure to use a low heat setting on your stove when simmering the mango mixture. Otherwise, you will find that your mango mixture may burn.

    The mango mixture is full of sugary ingredients that will burn easily if overheated. Stirring often will also help to prevent burning.

    Blender or Food Processor 

    You can use either a blender or food processor to purée your mangoes. Either method works, but I find that a food processor is best for getting that creamy consistency you want. 

    If you don't have a high powered blender, add a splash of water to help your blender handle the thick mango slices. 

    Allow Ice Cream to Thaw 

    No-churn ice cream freezes very hard, to your ice cream may take around 10 minutes or so to thaw. 

    Letting your ice cream sit out on the counter for a few minutes will help it thaw and become scoopable.

    Variations to Mango Ice Cream

    bowl of homemade mango ice cream covered in puree and surrounded by mangoes on table

    Leave out the Sugar 

    If you don't want the excess sugar in your ice cream, then leave it out. The sweetened condensed milk adds a lot of sweetness, so the sugar is optional. Feel free to leave out the granulated sugar for a lower-sugar ice cream. 

    Swirl in Mango Purée

    When you pour your ice cream into your freezer container, you should have a bit of mango purée left over.

    You can pour the extra purée over the ice cream mixture in the container and then swirl it in before freezing. Or you can save the extra purée to top the ice cream when serving. 

    Mango Ice Cream FAQs

    scoops of homemade mango ice cream side view

    How long can you store no-churn ice cream?

    This homemade ice cream can store for up to three months in the freezer. Place plastic wrap on top of the ice cream to help prevent ice crystals from forming. Preventing ice crystals will help your ice cream last longer. 

    Can I use frozen mangos in this recipe?

    You are more than welcome to use fresh or frozen mangoes for this recipe. The main thing is making sure that your mangoes are completely puréed before you cook them. Making sure your mangoes are fully puréed will make your ice cream very creamy. 

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Recipe

    Mango Ice Cream

    You only need 4 ingredients to whip up a batch of this no-churn Mango Ice Cream. Taste the real mango flavor in this delicious, creamy homemade ice cream recipe!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Chilling Time:: 4 hours hours
    Total Time: 4 hours hours 30 minutes minutes
    Course: Dessert
    Cuisine: American
    Keyword: Delicious Everyday, homemade mango ice cream, how to make mango ice cream, mango ice cream
    Servings: 12 (½ cup each serving)
    Calories: 275kcal
    Author: Oh My Veggies

    Ingredients

    • 2 cups cubed mango about 2–3 mangoes
    • ¼ cup sugar optional
    • 2 cups heavy cream
    • 1 can sweetened condensed milk
    US Customary - Metric

    Instructions

    • Using a food processor, purée mangoes until smooth.
    • Mix mango purée and sugar in a small saucepan.
    • Allow to simmer, srirring frequently, for about 10 minutes or until consistency becomes thick like jam.
    • While the mango purée is thickening, whip cream until stiff peaks form (about 4–5 minutes on high speed).
    • Allow the thickened mango purée to cool slightly.
    • Whisk ¾ cup of the purée with sweetened condensed milk until thoroughly combined.
    • Add whipped cream to the mango mixture.
    • Fold in whipped cream gently until the mixture reaches uniform consistency.
    • Transfer mixture into a freezer-safe container and cover. Allow ice cream to freeze for at least 4 hours before serving.
    • Serve ice cream with extra mango purée and chopped mango if desired.

    Notes

    • The mango purée should be simmering on a pretty low heat to avoid burning.
    • The total yield of thickened mango purée should be just over 1 cup, so there will be plenty leftover for topping the ice cream.
    • Allow the container to sit at room temperature for about 10 minutes before trying to scoop so ice cream can soften slightly.
    • You could also swirl the extra puree and/or mango chunks into the ice cream just before freezing, but I much preferred having the purée as sauce and not frozen.
    • You could also use a small blender instead of a food processor to purée the mangoes, but you might have to add water to get it smooth. If this is the case, you will need to simmer your purée for a little longer to evaporate the extra water.
    • The sugar in this recipe is optional. The sweetened condensed milk is quite sweet, and, along with the natural sugars in the mango, the ice cream is already quite sweet without the added sugar.

    Nutrition

    Calories: 275kcalCarbohydrates: 27gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 66mgSodium: 57mgPotassium: 198mgFiber: 1gSugar: 26gVitamin A: 969IUVitamin C: 11mgCalcium: 123mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « The Best Vegan Crepes
    Vegan Couscous Salad With Chickpeas »

    Delicious Everyday, Dessert Recipes, Gluten Free Vegetarian Recipes, Vegetarian Recipes condensed milk, DE, heavy cream, mangos

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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