If you love mangoes, you’re going to fall in love with this ice cream. It’s naturally sweet, ultra-creamy, and only takes minutes to prepare. This recipe requires no special equipment and uses wholesome ingredients you likely already have. It’s perfect for hot days, entertaining guests, or simply enjoying a scoop of tropical sunshine anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe mangoes (Ataulfo, Carabao, or Alphonso varieties are ideal)
Sweetened condensed milk
Heavy cream (or whipping cream)
Directions
Prepare the mangoes: Peel and cut the mangoes into chunks. Puree in a blender or food processor until completely smooth. You should end up with about 1 to 1½ cups of mango puree.
Whip the cream: In a large mixing bowl, beat the heavy cream until stiff peaks form. Use a hand mixer or stand mixer for best results.
Combine ingredients: Gently fold in the sweetened condensed milk and mango puree into the whipped cream. Mix until fully combined and smooth, being careful not to deflate the whipped cream too much.
Freeze: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or a lid. Freeze for at least 6 hours, or overnight, until firm.
Serve: Scoop and enjoy as is, or top with fresh mango, sticky rice, or coconut flakes for an extra Asian twist.
Servings and timing
This recipe serves 6–8 people. Preparation time: 15 minutes Freezing time: 6 hours or overnight Total time: about 6 hours and 15 minutes
Variations
Coconut Mango Ice Cream: Replace half of the heavy cream with coconut cream for a more tropical flavor.
Mango Chili Twist: Add a pinch of chili powder or Tajín for a spicy-sweet contrast.
Vegan Version: Use full-fat coconut milk in place of cream and sweetened condensed coconut milk.
Mango Sticky Rice Sundae: Serve scoops over sweet sticky rice with coconut milk drizzle.
Swirled Mango: Reserve some mango puree and swirl it through the mixture before freezing for a marbled look.
Storage/Reheating
Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping for best texture. Do not refreeze melted ice cream, as it can become icy.
FAQs
What mangoes are best for this recipe?
Asian varieties like Ataulfo, Carabao, or Alphonso are ideal for their sweetness and low fiber. Use the ripest mangoes for best flavor.
Can I use frozen mango?
Yes, just thaw the mango completely before pureeing. It may have a slightly different texture but still tastes great.
Do I need an ice cream maker?
No. This is a no-churn recipe, meaning no special equipment is required—just a mixer and a freezer.
Can I reduce the sugar?
The sweetened condensed milk acts as both sweetener and texture enhancer. For less sweetness, you can slightly reduce the amount, but the texture may be affected.
Is this ice cream egg-free?
Yes, it contains no eggs, making it perfect for those avoiding egg-based desserts.
Why is my ice cream icy?
Make sure to whip the cream to stiff peaks and avoid overmixing when folding in the mango and condensed milk. This keeps it light and creamy.
How do I make it extra smooth?
Strain the mango puree through a fine sieve before mixing to remove any fibrous bits.
Can I make this dairy-free?
Yes, use sweetened condensed coconut milk and coconut cream for a fully dairy-free version.
How long does it last in the freezer?
It stays fresh and creamy for up to 2 weeks if stored in an airtight container.
What toppings go well with mango ice cream?
Toasted coconut, sticky rice, crushed graham crackers, or a drizzle of coconut milk all pair beautifully with this tropical treat.
Conclusion
This Asian Mango Ice Cream is the ultimate 3-ingredient dessert that delivers big flavor with minimal effort. Creamy, fruity, and perfectly sweet, it’s a tropical escape in every bite. Whether you’re a mango lover or just looking for an easy homemade ice cream, this recipe is sure to become a favorite in your freezer.
This Asian Mango Ice Cream is a creamy, tropical no-churn dessert made with just three ingredients: ripe mangoes, sweetened condensed milk, and heavy cream. It’s bursting with real mango flavor and is incredibly easy to prepare—no ice cream maker required.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:6 hours 15 minutes
Yield:6–8 servings
Category:Dessert
Method:No-Churn, Freezing
Cuisine:Asian
Diet:Vegetarian
Ingredients
2 ripe mangoes (Ataulfo, Carabao, or Alphonso preferred)
1 can (14 oz) sweetened condensed milk
2 cups heavy cream (or whipping cream)
Instructions
Peel and cut the mangoes into chunks. Blend until completely smooth to make 1 to 1½ cups of mango puree.
In a large bowl, whip the heavy cream using a hand or stand mixer until stiff peaks form.
Gently fold in the sweetened condensed milk and mango puree. Mix until fully combined and smooth without deflating the cream.
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or a lid.
Freeze for at least 6 hours or overnight until firm.
Let sit at room temperature for 5–10 minutes before scooping. Serve plain or with toppings like fresh mango, coconut flakes, or sticky rice.
Notes
Use the ripest mangoes for the best flavor and sweetness.For extra smooth texture, strain mango puree through a fine sieve.Do not overmix when folding in to keep the ice cream light and airy.Add a pinch of chili powder or Tajín for a spicy-sweet twist.Store in an airtight container for up to 2 weeks in the freezer.
