Description

This creamy homemade Mango Ice Cream is a luscious blend of ripe mangoes, rich heavy cream, and sweetened condensed milk, offering a refreshing tropical treat that’s easy to make without an ice cream machine. With optional lime juice to add a subtle citrusy brightness, this no-churn dessert is perfect for warm days and can be garnished with fresh mango chunks or mint leaves for extra flair.

Ingredients

Scale

Main Ingredients

2 ripe mangoes, peeled and chopped
1 cup heavy cream
1 cup sweetened condensed milk
1 tsp vanilla extract
1 tbsp lime juice (optional, for a citrusy kick)

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Instructions

Prepare the Mango Puree: Place the chopped mangoes in a blender or food processor and blend until smooth. Set aside the mango puree for later use.
Mix the Ice Cream Base: In a large bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and lime juice if using. Whisk the ingredients thoroughly until the mixture is smooth and fully incorporated.
Combine the Mango Puree and Ice Cream Base: Gently fold the mango puree into the cream mixture, mixing carefully to ensure an even distribution without deflating the whipped cream too much.
Freeze the Mixture: Pour the combined mixture into a loaf pan or an airtight container. Use a spatula to smooth the top evenly.
Cover and Freeze: Cover the container tightly with plastic wrap or a lid and freeze the mixture for at least 4 hours, or until it is completely firm.
Serve: Once fully frozen, scoop the mango ice cream into bowls or cones. Optionally, garnish with extra mango chunks or fresh mint leaves to enhance presentation and flavor.

Notes

For best results, use ripe mangoes that are sweet and juicy.
Lime juice is optional but adds a bright citrus flavor that balances the sweetness.
This recipe requires no ice cream machine—perfect for easy home preparation.
Store leftover ice cream in an airtight container in the freezer for up to one week.
Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly.