No need to buy an ice cream maker to make this!
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Table of Contents
❤️ Why you'll love it
- No ice cream machine needed.
- Made with simple ingredients.
- Super creamy texture
This easy homemade mango ice cream is rich and decadent with tropical mango chunks and crunchy cookies in each bite.
It's full of mango flavor and so addictive that you'll want to keep the ingredients on hand all summer long.
Best of all, no churn needed!
🥫 Storage
Pack the creamy mango ice cream into a freezer-safe container, cover with plastic wrap or a cover, and freeze for at least 6 hours before eating.
Store in the freezer for up to a month.
📖 Variations
There are a variety of fruits that will work well in this easy recipe!
- bananas
- peaches
- coconut milk in place of part of the cream
- white chocolate chips
- chopped macadamia nuts
- add colorful sprinkles
- add a little vanilla extract
💭 Things to know
Expert Tip: To prevent freezer burn cover the ice cream with plastic wrap then put the top on the container.
- Keep ice cream in the coldest part of the freezer and not on the freezer door. Temperature fluctuations that happen with then door is opened and closed can ruin the texture of the ice cream.
- Make sure you're using sweetened condensed milk (like Eagle Brand).
- Canned mango is best for this homemade ice cream recipe because it tends to consistently have a good, ripe mango flavor
- You'll want to drain the mango well.
- If using fresh mangoes remember that the flavor depends on the mangoes so be sure to use fully ripe fruit.
- Don't overmix! Mix the mango into the milk mixture just until well blended.
- You won't be using the juice so you can pour it out if you like.
👩🍳 FAQs
You sure can! The whipped cream adds fluffiness to the ice cream much like churning it would.
No churn ice cream is made without eggs and usually uses something like sweetened condensed milk to help with the texture and keep ice crystals from forming.
My mom used to save the juice for making jello. Sometimes I add club soda to drained fruit juice to make a homemade fizzy drink for the kids. I've also been known to add it to cocktails.
📚 Related recipes
📞 The last word
This easy homemade mango ice cream is rich and decadent with bits of mango and lime sandwich cookie in each bite.
It's packed full of mango flavor and so addictive that you'll want to keep the ingredients on hand so you can make it often.
Best of all, no churn needed!
What are you waiting for? Grab a spoon!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Homemade Mango Ice Cream (No Churn)
Print Rate RecipeIngredients
- 46.5 ounces mango slices in syrup
- 1 14- oz can sweetened condensed milk
- 1 ½ cups heavy whipping cream
- ½ cup broken sandwich cookies, or use lemon, Golden Oreos, or your favorite!
Instructions
- Open the cans of mango, drain them, and set one aside.
- Add the remaining 2 cans of mango into a blender.
- Blend until a smooth puree is formed.
- Add the mango pulp to a large bowl.
- Pour in the entire can of sweetened condensed milk.
- Whisk to blend.
- Now, add the heavy cream to a chilled bowl of your mixer.
- Beat until soft peaks form.
- Fold the whipped cream into the mango mixture.
- Take the remaining can of drained mango and chopped the fruit in small pieces.
- Fold the fruit and the cookies into the mango mixture, cover with plastic wrap, and freeze for 6 hours.
Notes
- Keep ice cream in the coldest part of the freezer and not on the freezer door. Temperature fluctuations that happen with then door is opened and closed can ruin the texture of the ice cream.
- Prevent freezer burn by laying plastic wrap over the surface of the ice cream before sealing it up with the cover.
- Make sure you're using sweetened condensed milk (like Eagle Brand).
- Canned mango is best for this homemade ice cream recipe because it tends to consistently have a good, ripe mango flavor
- You'll want to drain the mango well.
- If using fresh mangoes remember that the flavor depends on the mangoes so be sure to use fully ripe fruit.
- Don't overmix! Mix the mango into the milk mixture just until well blended.
- You won't be using the juice so you can pour it out if you like.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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First published July 28, 2015. Last updated May 22, 2023 for structure and better information.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
We spent last week down in Port Aransas for our family vacation. We rented a condo right on the beach and spent a week picking sand out of our teeth and dodging Portuguese Man-o-Wars that had washed up on the beach.
It was seriously the most relaxing week I've had since... well since our last vacation!
There was a small ice cream shop that we visited that literally had lines out the door. It was at least a ten minute wait just to get to the place where you could pick out the ice cream you wanted.
When we finally got there I decided on a bright mango cone. It was good but I felt like the flavor was too... ummm.... for lack of better word -- flat and one dimensional.
I felt sure that I could improve it.
And... I did.
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