Homemade Mango Ice Cream

Homemade Mango Ice Cream is a creamy, fruity dessert that’s bursting with the sweet and tropical flavor of ripe mangoes. Made with just a few simple ingredients, it’s smooth, refreshing, and absolutely perfect for hot summer days—or anytime I want a taste of sunshine.

Why You’ll Love This Recipe

I love how this ice cream captures the natural sweetness and vibrant flavor of fresh mangoes. It’s rich and creamy without needing an ice cream machine, and it always impresses guests with how fresh and real it tastes. Plus, it’s super easy to make and so much better than anything store-bought.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe mangoes (fresh or frozen, peeled and chopped)

• Sweetened condensed milk

• Heavy whipping cream

• Lime juice (optional, for brightness)

• Sugar (optional, if extra sweetness is needed)

Directions

1. I start by pureeing the mango pieces in a blender until smooth. If I want a silky texture, I strain the puree to remove any fibers.

2. In a separate bowl, I whip the heavy cream until it forms stiff peaks.

3. I fold in the sweetened condensed milk and mango puree gently, mixing until fully combined.

4. If I want a bit of brightness, I stir in a splash of lime juice.

5. I transfer the mixture to a freezer-safe container, smooth the top, and cover it.

6. I freeze it for at least 6 hours, or overnight, until firm and scoopable.

Servings and timing

This recipe makes about 6 servings. Prep takes around 15 minutes, and freezing time is at least 6 hours, so I usually make it the day before I plan to serve it.

Variations

Sometimes I swirl in chopped mango pieces or a mango jam for texture. If I want a more tropical twist, I add a splash of coconut milk or top it with toasted coconut. For a dairy-free version, I use coconut cream instead of heavy cream and sweeten it with maple syrup or agave.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. When it’s too firm to scoop, I let it sit at room temperature for 5–10 minutes to soften slightly—no reheating needed, just a little patience.

FAQs

Can I use frozen mangoes?

Yes, I often use frozen mangoes. I just thaw them first and drain any excess liquid before blending.

Do I need an ice cream maker?

No, this recipe is completely no-churn. Whipping the cream gives it the same light texture without any special equipment.

How do I make it less sweet?

I use unsweetened mango puree or reduce the amount of sweetened condensed milk slightly. A squeeze of lime juice also helps cut the sweetness.

Can I add other fruits?

Definitely. I’ve mixed in pineapple, passion fruit, or berries with great results. Just adjust the puree so the texture stays creamy.

How do I prevent ice crystals?

I make sure everything is mixed well and stored in an airtight container. The sweetened condensed milk also helps keep the texture smooth.

Conclusion

Homemade Mango Ice Cream is one of my favorite warm-weather treats. It’s easy to make, naturally fruity, and incredibly creamy. I love how the mango flavor shines through in every bite, and the best part is I can whip it up with minimal effort—no fancy gadgets required. Whether I’m serving it in cones, bowls, or straight from the container, it’s always a hit.