why make this recipe
No-Churn Mango Ice Cream is a delightful treat that doesn’t require an ice cream maker. It’s creamy, fruity, and bursting with the sweet flavor of ripe mangoes. This recipe is perfect for warm days or whenever you crave a refreshing dessert. Plus, it’s simple to make with just a few ingredients!
how to make Juicy No-Churn Mango Ice Cream
Ingredients:
- 2 cups ripe mango purée (fresh or thawed frozen, reduced and cooled)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream (cold)
- 1 tsp pure vanilla extract (optional)
- 1 pinch salt (enhances mango flavor)
Directions:
- Blend the mango flesh until smooth.
- Simmer the purée over medium heat for 5–7 minutes to reduce and intensify the flavor. Allow it to cool completely.
- In a chilled mixing bowl, whip the heavy cream to soft peaks using a hand mixer.
- In a separate bowl, combine the cooled mango purée, sweetened condensed milk, vanilla, and salt.
- Gently fold in the whipped cream until fully combined.
- Transfer the mixture to a loaf pan or freezer-safe container. Smooth the top and cover with foil or a lid.
- Freeze for at least 6 hours (overnight preferred). Let it sit at room temperature for 5–10 minutes before serving.
how to serve Juicy No-Churn Mango Ice Cream
To serve your Juicy No-Churn Mango Ice Cream, scoop it into bowls or cones. You can add some fresh mango chunks on top for extra flavor and garnish. A sprinkle of mint leaves can also make it look beautiful and fresh!
how to store Juicy No-Churn Mango Ice Cream
Store your No-Churn Mango Ice Cream in an airtight container in the freezer. It will stay fresh for up to 2 weeks. To maintain its creamy texture, make sure it is well covered.
tips to make Juicy No-Churn Mango Ice Cream
- Use ripe mangoes for the best flavor. The riper the mango, the sweeter your ice cream will be.
- Chill your mixing bowl and beaters before whipping the cream. This helps it whip up better.
- If you want a lighter texture, you can fold in some whipped egg whites instead of using all whipped cream.
variation
For a tropical twist, you can mix in shredded coconut or diced pineapples. This will give your ice cream an extra fruity flavor and texture!
FAQs
Can I use frozen mangoes?
Yes, you can use frozen mangoes! Just make sure to thaw and drain them before blending.
Is it possible to make this dairy-free?
Absolutely! You can use coconut cream instead of heavy cream and a dairy-free condensed milk.
How long will this ice cream last in the freezer?
Homemade No-Churn Mango Ice Cream can last up to 2 weeks in the freezer if stored properly.
Juicy No-Churn Mango Ice Cream
This creamy, fruity No-Churn Mango Ice Cream is bursting with ripe mango flavor and is super easy to make without an ice cream maker.
Main Ingredients
- 2 cups ripe mango purée (fresh or thawed frozen, reduced and cooled)
- 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream (cold)
- 1 tsp pure vanilla extract (optional) (Optional for added flavor)
- 1 pinch salt (Enhances mango flavor)
Preparation
- Blend the mango flesh until smooth.
- Simmer the purée over medium heat for 5–7 minutes to reduce and intensify the flavor. Allow it to cool completely.
- In a chilled mixing bowl, whip the heavy cream to soft peaks using a hand mixer.
- In a separate bowl, combine the cooled mango purée, sweetened condensed milk, vanilla, and salt.
- Gently fold in the whipped cream until fully combined.
- Transfer the mixture to a loaf pan or freezer-safe container. Smooth the top and cover with foil or a lid.
- Freeze for at least 6 hours (overnight preferred). Let it sit at room temperature for 5–10 minutes before serving.
Store your No-Churn Mango Ice Cream in an airtight container in the freezer for up to 2 weeks. For best results, ensure it is well covered.