Mango Ice Cream Recipe (No-Churn + Ice Cream Maker)
Creamy homemade mango ice cream two ways: no-churn with whipped cream and condensed milk, or eggless churned custard with cornstarch. Both start with simmered mango puree for smooth scoops.
Equipment
- Blender or food processor
- Heavy saucepan (for puree and churned base)
- Electric hand or stand mixer (no-churn method)
- Ice cream maker (churned method only)
- Loaf pan or freezer-safe container
Ingredients
For the mango puree (both methods; make once)
- About 4–5 cups (600–750 g) ripe mango chunks, from roughly 3 large mangoes (Alphonso, Kesar, or similar)
- 1–2 tbsp granulated sugar only if fruit is tart
- 1/4 tsp fine salt
- 1/2 tsp green cardamom powder elaichi; optional
No-churn method (about 1.5 quarts / 1.4 L)
- 2 cups cold heavy cream 480 ml; 36% fat or higher
- 1 can sweetened condensed milk 14 oz / 396 g
- All of the chilled, reduced mango puree (about 2–2 1/2 cups thick puree)
- 1/4 tsp fine salt optional
Churned method (about 1 quart / 950 ml)
- 1 1/2 cups whole milk 360 ml
- 1 cup heavy cream 240 ml
- 2/3 cup granulated sugar 135 g; adjust if puree is very sweet
- 2 tbsp cornstarch
- 1/8 tsp fine salt
- All of the chilled, reduced mango puree
- 1/2 tsp vanilla extract or 1/4 tsp cardamom powder optional
Optional garnish
- Unsalted chopped pistachios
- Tiny pinch of saffron threads bloomed in a spoon of warm milk
Instructions
Prepare and reduce the mango puree (both methods)
- Peel and cube ripe mangoes; discard fibrous bits around the stone.
- Blend until completely smooth. Taste; if sharp, add 1–2 tbsp sugar and blend again.
- Pour into a wide saucepan. Add salt and optional cardamom. Simmer over medium-low, stirring often, until the puree thickens and a spoon dragged through leaves a brief trail, 8–15 minutes. You want thick, jammy puree, not soup.
- Cool completely, then chill at least 2 hours, ideally overnight. Reserve about 2–2 1/2 cups thick puree for mixing.
No-churn mango ice cream
- Chill a large mixing bowl and beaters 10–15 minutes if the kitchen is warm.
- Whip cold heavy cream to stiff peaks (glossy, not grainy). Stop if it begins to separate.
- In another bowl, stir condensed milk with chilled mango puree and optional salt until uniform.
- Fold the mango mixture into the whipped cream in thirds with a spatula until no streaks remain; do not beat out the air.
- Spread into a 9x5-inch loaf pan or shallow container. Press plastic wrap directly on the surface. Freeze at least 6 hours, preferably overnight.
- Soften at room temperature 5–8 minutes before scooping.
Churned mango ice cream (ice cream maker)
- Whisk cornstarch with 3 tbsp cold milk until smooth.
- Heat remaining milk, cream, sugar, and salt over medium heat until steaming; whisk in the slurry.
- Cook, stirring constantly, until thick enough to coat a spoon, 3–5 minutes after it bubbles; avoid a violent boil.
- Off heat, whisk in chilled mango puree and vanilla or cardamom. Strain if lumpy.
- Cool in an ice bath, then refrigerate until very cold, at least 4 hours or overnight.
- Churn per ice cream maker instructions until soft-serve consistency.
- Transfer to a chilled container, press plastic wrap to the surface, and freeze 3–4 hours for firm scoops.
Notes
Watery puree = icy ice cream. Always simmer to thicken and chill completely before folding into cream or churning.
No-churn: cold puree and cold bowls are essential so whipped cream does not deflate.
Churned base should taste slightly sweeter than you want before freezing; cold dulls sweetness.
Optional: up to 1 tbsp vodka or neutral spirit in the no-churn mix can soften texture slightly; omit when serving mostly to kids.
Canned mango pulp works; prefer unsweetened and adjust sugar or condensed milk.
Storage: airtight container with plastic pressed to the surface; best within 1–2 weeks.
Vegan no-churn: try chilled coconut cream whipped with vegan sweetened condensed milk substitutes; results vary by brand. The churned dairy base is not a direct plant-milk swap.
Tried this recipe?Let us know how it was!