Summer is all about simplicity and nothing could be easier than this no churn mango ice cream recipe I have for you today on the blog. 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!
The weirdest thing happened to me a couple of weeks ago. Oddly enough, that freaky situation led to this no churn mango ice cream recipe I’m about to share with you today.
So sit back and grab your popcorn while I entertain you with a little storytelling.
Recently, Patrick and I have been talking about the next project we want to do to our lake home. The last big project we did was at the end of last year. We added a larger dock in our backyard. We wanted something that was big enough to house our pontoon boat, give us some shade from the Florida sun, but still had an area to do some bass fishing.
It was a major undertaking, and an expensive one, but we got it done and couldn’t be happier.
We have this thing about wanting to pay cash for projects around the house. If we can’t pay for them in cash, we save our money until we can.
As you can imagine, the dock set us back quite a bit and we’ve been trying to replenish our savings ever since. Half a year later and we are finally at a point where we are ready to start on our next lake home project: a swimming pool!
Not only do we want a swimming pool, but we want a very large screen enclosure to go with it! The screen will enclose our master bedroom balcony, our sitting area outside of our kitchen, and of course, the swimming pool.
As we were standing outside talking about all the fun ideas we had for this next project, I told Patrick I’d really love to have some fruit trees planted on the outside of the screen by the pool. I specifically said I’d love a mango tree because mangoes are one of my absolute favorite fruits!
Plus they go great in cocktails like these mango banana white wine slushies, just saying…
We walked inside and that was the extent of the conversation for that night.
The next day, Patrick comes home from work with a shopping bag in his hand. The owner of his dealership gave it to him and Patrick was so excited for me to open it.
When I opened the bag and looked inside I was shocked to see a whole bunch of mangoes!
Apparently, this guy has a mango tree in his backyard. He had an abundance of mangoes so he decided to share them with us.
This literally happened when Patrick got to work the next morning. There was no way the owner knew we had just talked about a mango tree the night before. I wonder if he was actually picking them off the tree as I was telling Patrick how much I wanted a mango tree of my own?
I was so excited to have a bag of mangoes but sadly they weren’t ripe enough to use right away. To speed up the ripening process, I stored the mangoes in brown paper bags for a few days. Do you know that trick? You can do it with unripe bananas and avocados too!
While I waited for the mangoes to ripen, I started to think of ways to use them up. I have been on an ice cream kick lately (ice cream in a bag, ice cream cone cupcakes), so I thought I’d try my hand at making a mango ice cream.
The result was amazing! My no churn mango ice cream recipe has been curing my nightly sweet tooth these days. You MUST try it for yourself.
No Churn Mango Ice Cream Recipe
Here’s what you’ll need: 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
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.
Mangoes aren’t the easiest fruit to cut. They have a large pit in the center which makes it difficult to work with. I purchased this nifty mango slicer from Pampered Chef years ago and I find it very helpful when cutting up my mangoes.
Throw away the center pit and remove the flesh off the skin from the remaining pieces.
Puree your mangoes. I used an emulsion blender to puree my mangoes but a regular blender will also do the trick.
You want two cups of mango puree for this recipe. Once you have it, put it aside.
In a standing mixer, combine your sweetened condensed milk, heavy whipping cream, and vanilla until stiff peaks are formed. See picture below and notice how the cream stands up on its own and doesn’t deflate…
Once stiff peaks are formed, combine the mango puree with the whipping cream mixture.
Gently fold the mango puree into the whipping cream mixture.
Notice how 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. As you can see from the picture, I chose not to because I didn’t think it was too big of a deal.
Transfer the mango ice cream to a freezable container.
Top the mango ice cream with parchment paper.
Cover your ice cream and place in the freezer. You’ll want to freeze your ice cream for a minimum of two hours.
Pull out your mango ice cream about 5 to 10 minutes before you plan on serving it for the perfect scoopable consistency.
Fill a bowl, or two, and enjoy this no churn mango ice cream recipe today!
If you try this no churn mango ice cream recipe, please make sure to share your comments and pictures with me! I always love seeing my recipes come to life in your kitchen. I hope you love this mango ice cream as much as I do!
- 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
- 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.
- Next, puree your mangoes. I used an emulsion blender to puree my mangoes but a regular blender will also do the trick.
- You want two cups of mango puree for this recipe. Once you have it, put it aside.
- In a standing mixer, combine your sweetened condensed milk, heavy whipping cream, and vanilla until stiff peaks are formed.
- Once stiff peaks are formed, gently fold the mango puree into the whipping cream mixture.
- 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.
- Transfer the mango ice cream to a freezable container.
- Top the mango ice cream with parchment paper.
- Cover your ice cream and place in the freezer. You’ll want to freeze your ice cream for a minimum of two hours.
- Pull out your mango ice cream about 5 to 10 minutes before you plan on serving it for the perfect scoopable consistency.
Want to remember this? Post this No Churn Mango Ice Cream Recipe to your favorite Pinterest board!