Easy Creamy Homemade Mango Ice Cream
This post may contain affiliate links.Homemade Mango Ice Cream is the perfect summertime treat! With just six easy ingredients and no ice cream maker needed, you’ll be scooping up creamy fresh mango ice cream in no time.
Mango season is here, and my kitchen is brimming with sweet, juicy mangoes! There’s nothing quite like the cooling power of cold mango on a hot day—it’s an instant escape from the heat. I love making all sorts of fruity desserts, and mango is always the star of the show. Its natural sweetness means I hardly need to add extra sugar, making it a delicious and easy dessert to make.
From mango sago dessert to mango pudding and no-bake mango cheesecake, mango never lets me down. But nothing beats the creamy texture of homemade mango ice cream. Alongside my family’s other favorites—strawberry ice cream and durian ice cream—this mango treat is a sure winner in our home!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Mangoes – Choose ripe and firm fresh mangoes. Frozen mangoes can also be used if you have no fresh mangoes.
Greek Yoghurt – Greek yoghurt will add creaminess to the ice cream. Substitute with plain yoghurt with less creamy texture.
Heavy Cream – This is one important ingredient you must have to make homemade ice cream without ice cream machine.
Sweetened Condensed Milk – You can make your own condensed milk. This helps add milky flavor to the ice cream.
Lemon Juice – Lemon juice will add freshness and tangy feeling in the mango ice cream. Just add a little.
How to Make Homemade Mango Ice Cream
STEP 1. In a bowl, mix heavy cream and Greek yoghurt with high speed until it becomes thick and you can see that it leaves trail (Images 1, 2, 3). Pour in mango puree (Image 4).
STEP 2. Add the condensed milk and lemon juice (Image 5). Mix everything until well combined (Image 6). Pour into a container or loaf pan, cover with cling wrap, and freeze overnight (Images 7, 8). The next day, scoop and serve with mango bites or fresh strawberries. Enjoy!
Pro Tips
- Go for Alphonso mangoes if you can find them! They’re low in fiber and have a naturally rich, sweet flavor that makes your ice cream delicious.
- Substitute the heavy cream with coconut milk. Just pop a can of coconut milk in the fridge overnight to make it extra creamy.
- If your mangoes have fibrous strings, strain the puree before mixing it in. You will have a smooth mango ice cream.
How to Serve
When it’s time to serve this homemade mango ice cream, scoop it into bowls or cones and watch everyone’s eyes light up with joy! For a refreshing tropical look, top it with fresh mango cubes or a sprinkle of toasted coconut flakes.
You can also pair it with other desserts you love, like my Ube Mochi Pancake for a sweet and chewy contrast or my Burnt Basque Cheesecake for a perfect pairing. Or, why not serve it alongside a mini New York cheesecake? Trust me, this mango ice cream is the perfect companion for any dessert party—sweet, bright, and sure to impress!
FAQs about Homemade Mango Ice Cream
Alphonso mango is the best option because it has less fibre than other mangoes. If you can’t find it, you can always use other mangoes and strain the mixture before freezing.
You can substitute all the dairy products with coconut milk. Chill the coconut milk overnight to make it thicker during the mixing process.
It’s simple! Just whip heavy cream and Greek yogurt until thick, fold in mango puree, condensed milk, and lemon juice, then freeze overnight. No churning needed—very easy!
Sure! Just make sure to thaw the frozen mangoes before pureeing so you get a smooth and creamy texture.
Storage
Store your homemade mango ice cream in an airtight container in the freezer to keep it fresh and creamy. It’ll stay delicious for up to one month—though it’s so good, it might not last that long!
More Dessert Recipes
Creamy Mango Ice Cream
Ingredients
- 500 gr mango puree
- 60 gr honey
- 120 gr greek yoghurt
- 1-3 tsp lime juice
- 250 gr whipping cream
- 50 gr condensed milk
Instructions
- Puree mangoes, set aside.
- In a bowl, mix heavy cream and Greek yoghurt and honey with high speed until it becomes thick and you can see that it leaves trail.
- Pour in mango puree and honey.
- Put in lemon juice. Pour in condensed milk.
- Mix everything well.
- Pour in an airtight container or a loaf pan.
Cover with a cling wrap. Freeze at least one night. - The next day, serve with mango bites or fresh strawberry. Enjoy!
Video
Notes
- Best mangoes for ice
cream: Alphonso mangoes are the best to make ice cream because it has less
fibre, its sweetness and rich flavor are also the best. - Coconut cream can be
used to substitute heavey cream if you are allergic to dairy product. Keep a
can of coconut cream in the fridge overnight. - If your mangoes have
fibrous string, strain the mango puree before mixing it in the heavy cream. - If you want to make
mango sorbet, skip the condensed milk, heavy cream, and Greek yoghurt.
This homemade mango ice cream recipe is a must try! It is less sweet and so easy to make!