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No Churn Mango Ice Cream

Updated: Aug 1, 2021

The summer is here, which means lots and lots of ice cream. This no churn mango ice cream is a winner at our house. I usually just serve it with more mangoes. You got that right! Doesn't get better than this! Try it yourself and fall in love this summer.

Preparation Time 15 minutes

Cook Time 10 minutes

Makes 1 litre mango ice cream


2 large mangoes/ 2 cups mango puree

400 grams sweetened condensed milk

2 cups heavy cream- chilled

1/8 teaspoon yellow food colour

To Serve

1 cup mango- cubed


  1. Puree the mangoes. Measure out 2 cups.

  2. Pour the puree into a pan and place on a medium heat. Cook and stir constantly for 8-10 minutes until the mixture is reduced to 1 cup.

  3. Cool it down to room temperature.

  4. For the ice cream: Combine the cooled mango mixture and condensed milk in bowl. Add food colour and mis well.

  5. Beat the cold cream until stiff peaks.

  6. Fold in half a cup of the cream into the mango mixture. Then fold in the rest of the mixture. Gently fold, do not beat or mix like crazy.

  7. Pour into a container. Cover with a lid and freeze for 8-10 hours.

  8. To serve: Remove the ice cream from the freezer and set aside for 5 minutes before scooping and serving. Scoop into bowls and top with fresh mango cubes.

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