It’s always time for ice cream right? And this delicious mango ice cream is super easy to make and can be done with or without an ice cream machine.

mango ice cream with condensed milk

It’s always time for ice cream right? And this delicious mango ice cream is super easy to make and can be done with or without an ice cream maker. The perfect easy recipe for mango lovers.

Mango ice cream with condensed milk

For making this mango ice cream you really only need 4 ingredients

  • double cream or heavy cream
  • condensed milk
  • fresh mangoes
  • lemon

You can churn mango ice cream in an ice cream machine or you can place it in the freezer and stir it through every 30 minutes or so. The last process is arguably a bit more work but it will still work really well.

How to make the mango ice cream

For making this homemade mango ice cream recipe you start by removing the mango from it’s skin. Remove the pit and blend it into a fresh mango puree.  Obviously you will need sweet mangoes for making this ice cream. You want the mango flavour to shine through, so make sure they are ripe. If they are too ripe you might want to add a bit of lemon juice to freshen the taste. If it is not mango season and you still want to make this you can use mango chunks from the freezer. That usually works brilliant as well. Let it defrost and then proceed with the rest of the recipe as described. If you can find canned mango pulp that is also a good option.

Adding the cream

For this recipe I used 250 ml (about 1 cup) of sweetened condensed milk. I find that one of the most special ingredients. I hate condensed milk on it’s own. It’s just not a taste I enjoy. But once you make it into ice cream, fudge or dulce de leche it is magic. For that reason alone I always have a can of condensed milk in my cupboard. Ready to go!

Now you first whisk the double cream into whipped cream which is the ice cream base. Use heavy whipping cream with a high fat content of at least 35%. You can whip it to stiff peaks with either an electric mixer or use a food processor or stand mixer. Now using a spatula fold the cream through the mango mixture and the condensed milk. Making sure to try and preserve as much air into the mix as possible.

You can now add it to your ice cream maker and turn it into a delicious ice cream. If you do not have an ice cream maker, add it to a container that fits into the freezer. Place it in and stir it through once every 30 minutes to prevent ice crystals forming. It will not be the same smooth result as with the machine but it will still be a delicious and perfect mango ice cream for a hot summer day.

mango ice cream with condensed milk

​No additional sugar

Since the condensed milk is already quite sweet and the mangoes are also sweet I have not added any additional sugar here. That is really not necessary but if you have an insanely sweet tooth you could if you want. But I would definitely advise against it. 

If you want to make this into a vegan ice cream it is quite easy to do so by replacing the condensed milk for coconut condensed milk and the double cream for coconut cream. Super easy to do and will give a lovely tropical flavor. The ice cream mixture uses really simple ingredients.

A few more tips for best results

  1. Don’t overwhip the whipping cream. You want stiff peaks but not too stiff as that can make the ice cream too dense.
  2. You can adjust the quantity of the condensed milk to suit your needs. As this is an easy recipe it is also easy to adjust to your liking
  3. Mix in some extra flavor; the best thing about this homemade ice cream recipe is that you can add additional ingredients to make it even more fun. Think about adding crushed cookies, chocolate chips, nuts or chunks of mango (or other fruit) to make it into something special.
  4. For freezing the ice cream use a container that is large enough. That will make it easier for the ice cream to freeze more evenly plus it will be quicker too. Metal or glass containers work best.
  5. Allow for enough time for the mango ice cream to freeze completely. It will take at least a few hours. And as mentioned stir it a couple of times during the freezing so you can a smoother texture and less ice crystals.
  6. Once you’re ready to serve the ice cream let it sit out of the freezer for a few minutes before you use an ice cream scoop to serve the ice cream. It’s delicious as it is, but you can serve with some extra fresh cream or fresh fruit to top it off.

My ice cream doesn’t freeze

If you’re ice cream doesn’t freeze it is probably not had long enough in the freezer. Give it a few more hours.

My mango ice cream is rock hard

If you take the ice cream out of the freezer it does need a bit of time to loosen up. So let it sit outside of the freezer for a while until it softens enough to scoop. Store-bought ice cream uses sometimes to make it scoop easier. Since this is homemade it has different properties. 

Love mango? Check this mango mousse recipe too!

mango ice cream with condensed milk

Mango ice cream with condensed milk

4 from 1 vote
GangDessert
KeukenDutch

This super quick and delicious mango ice cream uses a combination of condensed milk and double cream
Prep time 15 minutes
Freezer4 hours
Total time 4 hours 15 minutes

6 people

Ingredients

  • 250 ml double cream
  • 250 ml condensed milk
  • 2 ripe mangoes
  • juice of 1 lemon

  • Puree the mango. Whisk the double cream to soft peaks, add the milk and whipping cream to the mango and blend it all together.
  • Either put into an ice machine or put into a bowl into the freezer and stir every half hour or so.

Nutrition Information per portion

Calories: 357kcal | Carbohydrates: 41g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 80mg | Potassium: 356mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1507IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 0.3mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist