Name: No-Churn Mango Ice Cream: A 3-Ingredient Summer Delight
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Ingredients: 1 cup Mango Puree; 1/2 cup Sweetened Milk (condensed); 1/2 cup Heavy Cream; 2 tbsp Milk

No-Churn Mango Ice Cream: A 3-Ingredient Summer Delight

7 hours 25 minutes

994 reads

4.67 from 6 votes

Indian

About No-Churn Mango Ice Cream: A 3-Ingredient Summer Delight

Escape the heat with a scoop of creamy, dreamy homemade mango ice cream! This incredibly easy no-churn recipe is your secret weapon for a luscious frozen treat, perfect for those scorching summer days.

With just three simple ingredients—ripe mango puree, sweetened condensed milk, and heavy cream—you can whip up a batch of this delightful dessert in no time. No ice cream maker needed!

Elevate your mango ice cream with a garnish of fresh mango slices or a sprinkle of chopped nuts for an extra touch of elegance. It's the perfect sweet ending to any meal.

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Recipe Time & More

Prep25

Cook7

Total7 25

Calories38 kcal

Serves

Served AsDinner

Ingredients

Mango Mixture

▢ 1 cup Mango Puree
▢ 1/2 cup Sweetened Milk condensed

Dairy

▢ 1/2 cup Heavy Cream
▢ 2 tbsp Milk

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Instructions

Peel and chop the mangoes into small pieces. Puree the mango pieces in a blender until smooth.
In a separate bowl, whip the heavy cream until soft peaks form. This adds air for a lighter texture.
In a large bowl, combine the mango puree and sweetened condensed milk. Gently fold in the whipped cream until just combined. Be careful not to overmix.
Add the milk and gently mix until evenly distributed. The milk helps create a smoother consistency.
Transfer the ice cream mixture to a freezer-safe container, cover tightly, and freeze for at least 6-8 hours, or until solid.
For an extra smooth texture, you can churn the partially frozen ice cream in a blender or food processor after a few hours, then return it to the freezer to finish setting. This helps break down any ice crystals.
Scoop the ice cream into bowls and serve. Garnish with fresh mango slices or chopped nuts, if desired.

Recipe Notes

Good To Know

For the creamiest texture, use Alphonso or Kesar mangoes—these varieties are naturally sweeter and less fibrous, resulting in a silkier ice cream base.
If you prefer a chunkier texture, fold in small cubes of fresh mango just before freezing to add bursts of juicy fruit in every bite.
To prevent ice crystals from forming, press a sheet of plastic wrap directly onto the surface of the mixture before covering and freezing.
For a vegan version, substitute the condensed milk with coconut condensed milk and use coconut cream in place of dairy cream for a tropical twist that pairs beautifully with mango.

Expert Tips

For a richer flavor, roast the mangoes before blending them into the ice cream base. This intensifies their sweetness and adds a subtle caramelized note.
If you don't have an ice cream maker, you can still achieve a smooth and creamy texture by churning the mixture every 2 hours during the freezing process. This helps break down ice crystals and incorporate air.
Garnish your mango ice cream with toasted coconut flakes, chopped nuts, or a drizzle of honey for an extra touch of flavor and texture.

Storage Instructions

Store leftover mango ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to soften slightly at room temperature before scooping.