No-Churn Mango Ice cream (+Video)

No churn mango ice cream dish without ice cream maker. A simple and scrumptious, velvety soft ice cream that would make you feel simply wow!

mango ice cream

No churn Mango Ice cream

This no churn mango ice cream dish is very simple and requires just 3 active ingredients to make. It tastes divine and even much better than the shop purchased ones.

The fresh mangoes, the just-right quantity of sweet taste from condensed milk, and the abundant velvety whipping cream make this ice cream an ideal reward for summertimes. Don’t stress over the fats or sugar in the ice cream as it is absolutely regular to take pleasure in some deals with with a little regret.

Active Ingredients Required for No churn Mango Ice cream

For the breakdown of active ingredients with specific measurements please inspect the dish card listed below.

  • Mango: Fresh sweet range of mangoes. Attempt utilizing Alphonso or Kesar mangoes. You can likewise utilize tinned Kesar mango puree too.
  • Heavy Cream: Heavy whipping cream or double cream.
  • Sweetened Condensed Milk: One can of sweetened condensed milk

How to make Mango Ice cream?

For the detailed instructions with tips and notes to make this recipe please check the printable recipe card below.

Puree the mangoes and keep aside.If using tinned mango puree then skip this step.

In a mixing bowl add heavy cream and using a hand mixer start beating until it starts thickening. Beat again for few minutes or until stiff peaks are formed.

Gently fold in mango puree and condensed milk. Mix thoroughly to combine. Transfer the mixture into a loaf tin or glass container. Cover with cling wrap slightly touching the ice cream layer on top.

Freeze for up to 6 to 8 hours or overnight. Serve chilled and enjoy.

Serving and Storage

Serve the mango ice cream as it is or sprinkled with some chopped pistachios or fresh mint sprigs. For extra flavorings you can serve them with tutti frutti as well.

Store the leftover ice cream in freezer and it can stay well for upto a month.

Pro Tips/FAQs

  • To remove ice crystals on the top cover it with cling film pressing the ice cream layer.
  • For better results try to use the sweeter variety of mangoes may be Alphonso or Kesar mango.
  • You can use tinned mango puree as well. It will give a deep rich color to the ice cream.
  • While folding the puree and condensed milk in the whipped cream make sure to not over mix. Do this process gently as the air in the whipped cream will help to make the creamy and silky ice cream.
  • If you find your mango sare a bit tart you can add some sugar while making the puree.
  • For variations, you can add saffron, cardamom, or kewra flavor to the ice cream.
  • You can likewise add tutti frutti or some chopped pistachios to this ice cream.

Like Mango Ice cream, try these recipes…

mango ice cream

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Thandai Kulfi and Kesar Pista Kulfi and the best ones’ Mango Banana Popsicles.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe Card

no churn mango ice cream

No Churn Mango Ice Cream

Sapana Behl

Silky smooth and delicious no-churn mango ice cream that is totally a perfect treat for summers.

Prep Time 20 mins

Freezing Time 8 hrs

Total Time 8 hrs 20 mins

Course Dessert

Cuisine Indian

Servings 4 People

Calories 306 kcal

  • Mixing Bowl

  • Blender

  • Loaf tin

  • 250 ml heavy cream
  • 1 can sweetned condensed milk
  • 2 cups mango puree, from two medium magoes or you can utilize tinned mango puree
  • Puree the mangoes and keep aside.If using tinned mango puree then skip this step.

  • In a mixing bowl add heavy cream and using a hand mixer start beating until it starts thickening.

  • Beat again for few minutes or until stiff peaks are formed.

  • Gently fold in mango puree and condensed milk. Mix thoroughly to combine.
  • Transfer the mixture into a loaf tin or glass container. Cover with cling wrap slightly touching the ice cream layer on top.

  • Freeze for up to 6 to 8 hours or overnight. 

  • Serve chilled and enjoy.

  • To remove ice crystals on the top cover it with cling film pressing the ice cream layer.
  • For better results try to use the sweeter variety of mangoes may be Alphonso or Kesar mango.
  • You can use tinned mango puree as well. It will give a deep rich color to the ice cream.
  • While folding the puree and condensed milk in the whipped cream make sure to not over mix. Do this process gently as the air in the whipped cream will help to make the creamy and silky ice cream.
  • If you find your mango sare a bit tart you can add some sugar while making the puree.
  • For variations, you can add saffron, cardamom, or kewra flavor to the ice cream.
  • You can also add tutti frutti or some chopped pistachios to this ice cream.

Serving: 2medium scoopCalories: 306kcalCarbohydrates: 38.4gProtein: 5.5gFat: 16.9gSaturated Fat: 10.5gCholesterol: 63mgSodium: 85mgPotassium: 306mgFiber: 0.7gSugar: 36.9gCalcium: 188mg

Keyword 3 ingredients mango ice cream, mango ice cream, mango ice cream without ice cream machine, no churn mango ice cream

This post was originally posted in 2017, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your No churn Mango Ice cream and please do share your suggestions and tricks with me.

Don’t forget that you can also discover me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Finest Regards,
Sapana Behl

Jobber Wiki author Frank Long contributed to this report.