Description

This Homemade Mango Ice Cream recipe delivers a rich, creamy, and naturally fruity dessert using ripe mangoes and simple ingredients. By reducing the mango puree on the stovetop, the flavor intensifies, resulting in a luscious ice cream that’s perfect for summer treats or any mango lover’s craving. The method avoids eggs and complex custards, making it a straightforward, no-churn delight that can be prepared easily at home.

Ingredients

Scale

Fruits

2 large mangoes, ripe and juicy (to make 2 cups mango puree)

Dairy & Others

395 g / 14 oz sweetened condensed milk (1 can)
2 cups thickened cream / heavy cream / whipping cream, cold
1/8 tsp yellow liquid food colouring (optional)

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Instructions

Prepare the mango puree: Dice the flesh of the mangoes and blend them using a blender, food processor, or stick blender until smooth. Measure out 2 cups of mango puree, which corresponds to about 2 1/4 cups of diced mango.
Reduce the mango puree: Transfer the mango puree to a non-stick skillet over medium-low heat. Cook while stirring constantly for 8 to 10 minutes until the puree reduces by half. You can test this by dragging a wooden spoon across the skillet surface—if the path remains for a second, the reduction is sufficient. Alternatively, measure to ensure the puree is reduced to at least 1 cup.
Cool the puree: Remove the skillet from heat and allow the reduced mango puree to cool completely.
Mix the ice cream base: In a bowl, combine the cooled mango puree with the sweetened condensed milk and optional yellow food coloring, stirring until smooth.
Whip the cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Combine the mixture: Gently fold the whipped cream into the mango and condensed milk mixture until fully incorporated, being careful not to deflate the cream.
Freeze the ice cream: Pour the mixture into an airtight container and freeze for at least 4 to 6 hours or until firm.
Serve: Scoop and serve chilled for a refreshing homemade mango ice cream experience.

Notes

Using ripe, juicy mangoes is essential for the best flavor and sweetness.
Reducing the mango puree intensifies its flavor and ensures the ice cream isn’t watery.
Optional yellow food coloring enhances the color, but natural mango color is typically sufficient.
Do not overmix when folding whipped cream to maintain a light texture.
If desired, add small mango chunks for texture before freezing.