No Churn Mango Ice Cream Recipe
Prep time
Cook time
Total time
Summer is all about simplicity and nothing could be easier than this no churn mango ice cream recipe. With just four simple ingredients, you can whip up your very own batch of mango ice cream without the hassle of using an ice cream machine. I guarantee this is the perfect dessert to help cool you down on these hot summer days!
Recipe type: Dessert
  • 2 cups of mango puree (about 4 - 5 mangoes)
  • 14 oz. can of sweetened condensed milk
  • 2 cups of heavy whipping cream
  • 1 tablespoon of vanilla
  1. Begin by cutting up your mangoes. You can use frozen mangoes too but I'll warn you ahead of time that the mango flavor isn't as intense.
  2. Next, puree your mangoes. I used an emulsion blender to puree my mangoes but a regular blender will also do the trick.
  3. You want two cups of mango puree for this recipe. Once you have it, put it aside.
  4. In a standing mixer, combine your sweetened condensed milk, heavy whipping cream, and vanilla until stiff peaks are formed.
  5. Once stiff peaks are formed, gently fold the mango puree into the whipping cream mixture.
  6. You'll notice that the mixture doesn’t look very orange anymore. If you’d like, you can add a couple of drops of food coloring at this stage. I personally chose not to.
  7. Transfer the mango ice cream to a freezable container.
  8. Top the mango ice cream with parchment paper.
  9. Cover your ice cream and place in the freezer. You’ll want to freeze your ice cream for a minimum of two hours.
  10. Pull out your mango ice cream about 5 to 10 minutes before you plan on serving it for the perfect scoopable consistency.
  11. Enjoy!
Recipe by Lake Life State of Mind at