Here is a mango ice cream recipe with condensed milk that is better than store-bought ice cream. It is creamy, rich, and has no artificial flavors. And the best thing, it is no churn and is super easy to make.
This ice cream doesn’t develop icicles that are common in homemade mango ice cream, Yum! It has an intensely creamy texture and is very scoopable just like store-bought ice cream.
It takes only 12 hours of freezing which means you can make it before sleeping and enjoy it at breakfast if you are super excited like me and will have a dessert for breakfast.
Why make this recipe?
The trick to making no-churn ice cream in the freezer is keeping the water content as low as possible to avoid crystals or icicles.
For this recipe, we use whipped cream with high-fat content and low water content. Condensed milk also has low water content attained by reducing milk to almost ⅓, and concentrated mango pulp.
We also cook mango pulp to evaporate some of the water content in the mango.
Because the water content is low and fat content is high, the crystals do not develop upon freezing and you get super smooth no-churn mango ice cream without a machine.
The taste of this ice cream is very creamy and rich with no icicles. You can see in the above image that the surface is smooth and not shining with crystals. It tastes something, you just can’t compare with store-bought ice cream.
The ice cream has a strong and natural mango flavor. Use good quality and fully ripened sweet mangoes for the best taste.
Mangoes: We at home are Dashera and Punjabi Chausa lovers. But Devnagri Alphonso, Safeeda, Sindhri or Anwar Retol varieties of mango work fine for ice cream. If you could use a mix of two varieties, the taste will be even better.
If you are not aware of these mango varieties just make sure to get the best-tasting mangoes that are sweet and not stringy.
Cream: Fresh cream, double cream, tetra pack cream, whipping cream, and heavy cream all work here but not low-fat cream. I used whipping cream or heavy cream that doubles upon whipping. This allows the ice cream to develop volume and make it light.
The other two-ingredient are condensed milk and yellow food color. You can use zarda color or any natural yellow food color.
How to make it?
So, here is an easy tutorial to make it in 8 steps.
- Take mango chunks in a blender and pulse them until it forms a smooth mango puree.
- Transfer puree to a thick-based pan and cook puree on medium heat for 10 minutes until it is thick. To check the thickness, draw a line in the pan with a spatula. If it stays, it is thickened enough.
- Remove the mango puree to a bowl and let it cool for 10 minutes. When the mixture is slightly cool, add the condensed milk. Mix well until smooth, and pop in the freezer to cool until needed.
- Take cream in a bowl, preferably steel, and let it chill in the freezer for 20 minutes. Whip cream until you see stiff peaks, (that is when you remove the whisk the cream stays stiff and doesn't melt into smoothness.) If your cream is not reaching the stiff-peak stage after a lot of beating, it's ok. Soft peaks work here but stiff peaks are recommended. Place whipped cream in the fridge until needed.
- Mix mango-condensed milk mixture in cream with a spatula just until combined. Aim at fewer strokes and no vigorous mixing.
- The color of mango ice cream depends on the color of mango puree, add yellow food color only if needed. You may also add an extra ½ cup of tiny mango chunks if you like.
- Transfer mango ice cream in a container preferably with a lid, or use a casserole like me. Cover the surface of the mango ice cream with butter paper. The butter paper should touch the ice cream mixture. Don't worry it will come off easily.
- If your container doesn't have a lid then cover it with foil. Place in the freezer for 12 hours. Scoop and fill the no-churn homemade mango ice cream in a cup and enjoy it.
If you want to make mango ice cream in an ice cream maker, try this recipe from food.com. It tastes light and delicious but develops crystal if not churned and made in the freezer.
This ice cream makes a very exciting dessert after dinner on a hot summer day. You might like this easy ice cream recipe collection.
Yes! Keep the size of mango chunks super tiny. The mango chunks will freeze and form ice crystals. Keeping the chunks tiny will help. Add about ½ cup of tiny mango pieces for a rich mango flavor.
Yes, just thaw them and cook as described.
Mango pulp is slightly condensed and sweet. So if using mango pulp, you may skip cooking and also use less condensed milk to adjust the sweetness.
Hungry for mango recipes? Check these!
If you try the Mango ice cream with condensed milk, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Mango Ice Cream with Condensed Milk
- 4 cups mango chunks, sweeter varieties, from about 4 mangoes.
- 1 can sweetened condensed milk, chilled
- 2 cups heavy cream, or whipping cream, chilled
- ¼ teaspoon yellow food color, optional
Make Mango Puree
- Pulse mango chunks in the blender and make a smooth puree.
- Transfer puree to a thick-bottomed pan. Bring the puree to boil and simmer for 10 minutes on low heat with frequent stirring. Reduce heat if puree splutters.
- Cook until mango puree is reduced to half. The visual indication is when you draw a line in the pan, it stays and doesn't melt. Remove mango puree to a bowl and let it cool for 10 minutes.
- While mango puree cools, whip chilled cream in a large bowl until it reaches the stiff peak stage. Set in fridge until needed.
- Mix sweetened condensed milk with prepared mango puree.
- Pour mango-condensed milk mixture in whipped cream and fold with a spatula until combined.
- Transfer ice cream mixture to a container. Cover the surface of icecream with a butter paper. The butter paper should touch the ice cream surface. Cover the container with a lid or foil.
- Set the container in the freezer for 12 hours until ice cream is set. Remove from freezer 5 minutes before serving. Scoop and serve in icecream cups.
- Mango: Just make sure to get the best-tasting mangoes that are sweet and not stringy.
- Cream: Fresh cream, double cream, tetra pack cream, whipping cream, and heavy cream all work here but are not low-fat cream.
- Food color: You may add ¼ teaspoon of yellow food color in the last for rich yellow ice cream.
- If you like mango chunks in ice cream, try adding ½ cup of very tiny mango pieces.