Best Mango Ice Cream (No Ice Cream Machine Needed)
If you’re craving a sweet, tropical treat without the hassle of an ice cream machine, this Best Mango Ice Cream recipe is for you! It’s rich, creamy, and bursting with the natural sweetness of ripe mangoes. Whether you’re cooling off on a hot day or indulging in a decadent dessert, this no-churn mango ice cream will satisfy your cravings without requiring any fancy equipment.
This Mango Ice Cream is super creamy with the perfect balance of fruity sweetness and a hint of tanginess. You’ll get that velvety smooth texture and intense mango flavor with every spoonful. The best part? No ice cream maker required! This is a quick and easy recipe that’s perfect for anyone looking to enjoy a homemade frozen dessert without the extra work.
Tools to Use:
- Blender or food processor
- Mixing bowl
- Spatula
- 9×5 loaf pan or any freezer-safe container
Ingredients:
- 2 ripe mangoes (or about 2 ½ cups mango puree)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Mango:
- Peel the mangoes and cut the flesh into chunks. Add the chunks to a blender or food processor and blend until smooth. If you’re using pre-made mango puree, you can skip this step. Measure out about 2 ½ cups of mango puree.
- Whip the Cream:
- In a large mixing bowl, use an electric mixer to beat the heavy cream until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overwhip.
- Mix the Ingredients:
- In a separate bowl, combine the sweetened condensed milk, mango puree, vanilla extract, and a pinch of salt. Mix until everything is well combined.
- Fold in the Whipped Cream:
- Gently fold the whipped cream into the mango mixture using a spatula. Be careful not to deflate the whipped cream too much—you’re aiming for a light and fluffy texture.
- Freeze the Ice Cream:
- Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula. Cover the pan with plastic wrap or foil, and freeze for at least 6 hours, or overnight for best results.
- Serve and Enjoy:
- Once the ice cream is fully frozen, scoop out a serving and enjoy the refreshing, creamy mango flavor!
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Best Mango Ice Cream (No Ice Cream Machine Needed)
Equipment
- Blender or food processor
- Mixing bowl
- Spatula
- 9×5 loaf pan or any freezer-safe container
Ingredients
- 2 ripe mangoes or about 2 ½ cups mango puree
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Mango:
- Peel the mangoes and cut the flesh into chunks. Add the chunks to a blender or food processor and blend until smooth. If you’re using pre-made mango puree, you can skip this step. Measure out about 2 ½ cups of mango puree.
- Whip the Cream:
- In a large mixing bowl, use an electric mixer to beat the heavy cream until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overwhip.
- Mix the Ingredients:
- In a separate bowl, combine the sweetened condensed milk, mango puree, vanilla extract, and a pinch of salt. Mix until everything is well combined.
- Fold in the Whipped Cream:
- Gently fold the whipped cream into the mango mixture using a spatula. Be careful not to deflate the whipped cream too much—you’re aiming for a light and fluffy texture.
- Freeze the Ice Cream:
- Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula. Cover the pan with plastic wrap or foil, and freeze for at least 6 hours, or overnight for best results.
- Serve and Enjoy:
- Once the ice cream is fully frozen, scoop out a serving and enjoy the refreshing, creamy mango flavor!
Tips for Cooking:
- Use ripe mangoes: The key to this recipe is using sweet, ripe mangoes. If mangoes are out of season, you can also use frozen mango chunks, but fresh mangoes will give you the best flavor.
- Dairy-Free Option: For a dairy-free version, swap the heavy cream with coconut cream and the sweetened condensed milk with coconut milk (you might need to adjust the sweetness).
- Extra Texture: If you like some texture in your ice cream, try mixing in some small chunks of mango after the ice cream has been folded and before freezing.
- Storage: This ice cream can be stored in an airtight container for up to two weeks in the freezer, though it’s best enjoyed within the first week for the creamiest texture.
Why You Should Try This Recipe:
This Mango Ice Cream is incredibly easy to make and requires no special equipment—just a few basic ingredients and a bit of patience while it freezes. It’s perfect for any mango lover and a great way to enjoy a refreshing dessert that’s creamy, indulgent, and full of tropical flavor. Plus, you can customize it with your favorite mix-ins or toppings like toasted coconut, chopped nuts, or a drizzle of honey!
Homemade ice cream doesn’t have to be complicated! This Best Mango Ice Cream recipe is perfect for anyone looking for a delicious, easy-to-make frozen treat. With just a few simple ingredients and no ice cream machine required, you can enjoy a smooth and creamy mango ice cream that tastes just like paradise in a bowl. Treat yourself to this refreshing dessert today!
