Easy homemade ice cream made without an ice cream maker. This is a no churn recipe with a Mexican touch. It’s so easy and it’s the best mango ice cream recipe that I promise will become a summer dessert favorite.
If you’re looking for the very popular Mexican spicy mango ice cream with chamoy, you can find it on my mangonada recipe post.
Mango Ice Cream
I’m so thrilled to be sharing with you this homemade mango ice cream recipe that needs just 4 ingredients! This is a super easy recipe and a delicious dessert that happens to be one of my favorite desserts. I think you’ll find it pretty amazing too.
You don’t need an ice cream machine, you can use a food processor or just an ordinary blender. So instead of churn mango ice cream, with this one you don’t need to churn it. How amazing is that?!
This is a creamy ice cream made with fresh mango chunks, condensed milk a little bit of water. In place of heavy cream we’re going to be using Mexican crema!
Seriously, this is the best ice cream and you’ll want to make it over and over again!
The simple ingredients and easy to follow instructions will convince you to make this mango ice cream as soon as possible.
No Churn Ice Cream
A Mexican friend of mine once told me about a special ice cream her sister-in-law made which neither required an ice cream maker nor a custard sauce.
Since we never got her recipe I set out to do some research and found this very easy recipe. It only requires 4 ingredients, there’s no churning involved, no egg yolks, no custard making and best of all no ice cream maker needed!
Pay close attention to the recipe ingredients below to see that special ingredient that gives this mango helado its uniquely creamy taste.
As I previously mentioned these are very simple ingredients, just four, in fact. Anyone anywhere should be able to find them easily and rather (hopefully) inexpensive too.
- Fresh Mangoes: You need fresh mango chunks to make the mango pulp. This is quite easy and just a matter of peeling the mango fruit away from the peel then cutting into chunks. See below what mango varieties are the best to use.
- Condensed Milk: More traditional recipes will call for cane sugar or another type of sugar to sweeten the ice cream, but in this recipe you’ll be using sweetened condensed milk instead.
- Mexican Crema in lieu of Heavy Cream: So while traditional recipes have you using heavy cream or whipped cream, we’re giving this mango ice cream a Mexican touch and using crema instead…trust me it works perfectly. It’s still heavy or thick enough and you don’t have to worry about beating it into stiff peaks. It’s so much less work.
- Water: This is just to help the blender out a little bit and make a creamy mango puree. If your mangoes are extra juicy then you can use the juice instead of the water.
Additional Ingredients and Substitutions
If you wanted to take your delicious mango ice cream recipe a step further you could experiment with some additional flavors.
- Vanilla Extract: This will give your ice cream a slightly different taste, but it is a yummy combination. Don’t add more than 1/2 teaspoon of vanilla extract.
- Salt: It’s no secret that salt helps bring out other flavors. You can add just a pinch of salt if desired.
- Frozen Mango: In a pinch or when you can’t find fresh mango you can use frozen. You’ll want to let it thaw out in the refrigerator or counter top. If you don’t then you’ll need more liquid to get the blender going — that is unless you have a high powered blender.
If you don’t have access to Mexican sour cream or crema you can use French crème fraiche or another mild sour cream that’s thick.
I know there are also some recipes that use milk powder or egg yolks to make ice cream thicker, but I promise you won’t need it in this homemade ice cream recipe.
What Mango Varieties to Use
You want to pick a variety that doesn’t have a whole lot of fiber. One that’s smooth, creamy and just dissolves easier.
I always use Mexican mango variety called ataulfo and when that’s not available I use manila mangoes. Both of these have a very tender flesh and they’re perfectly sweet.
Use whatever you have available to you and if it’s a variety with lots of fiber make sure that you blend long enough for it to breakdown.
When choosing your mangoes pick ones that are ripe but not squishy. You want them to still have a slight firmness to them. Pick ones that have an evenly colored peel too.
It’s important that the mangoes aren’t over-ripe because they’ll be too juicy or the taste will be off.
If your mangoes have the correct firmness but are just juicy then strain them in a colander over a bowl. Do so for about 8 minutes and save the juice. Replace the water in the recipe with the juice — but don’t add more than called for in the recipe. If the juice isn’t enough then add remaining amount of water.
How to Make Easy, Creamy Mango Ice Cream
1. The first step is to chop the mango into chunks. You can watch my easy guided video for a quick tutorial. If you’re mango is juicy strain the juice off then measure out half a cup and pour it into the blender. If there’s no juice or not enough then use half a cup of water instead.
2. The next step is to pour in the Mexican crema or sour cream into the blender or food processor.
3. Next place the mango chunks in the blender. Then pour in the sweetened condensed milk too. Put the lid on the blende and blend until perfectly smooth.
4. Check the blended mango puree and check that it’s smooth and there are no chunks in it. Next you’ll need a freezer safe container to pour it into.
5. Lastly place the lid on your airtight container (or use plastic wrap to seal) and put in the freezer for 6 hours or overnight. You want to allow enough time for the mixture to have formed ice crystals and solidify evenly throughout. There’s really no need to stir it, just leave to freeze.
Ready to Enjoy!
Once your homemade mango ice cream has formed ice crystals and frozen throughout then it’s ready to enjoy!
As you can see in the image below the ice cream is smooth, creamy and looks just like ice cream from the parlor or grocery store.
A tip is to allow it to sit on the counter for just a few minutes before you try to scoop it. Also in between scoops you can run the scooper under warm water both to clean it and for easier scooping.
How to Make This Recipe Vegan
I often get this question. For starters let me tell you that I’ve never veganized this recipe, but If I was going to I’d try the following.
The crema I’d substitute it with a thick coconut cream. You can either buy it or you can take a can of coconut milk and place it in the refrigerator overnight. The next day when you open it all of the thick cream will float to the top — that’s what you want to use, the water you can use for a smoothie.
As for the sweetened condensed milk I would use a coconut based one that you can get at most grocery stores.
I would love to make a vegan version, if I do I’ll be sure to share the results with you.
Mango Ice Cream Recipe
Ok amigos below is the printable homemade mango ice cream recipe. Do make sure to leave me a comment and a star rating letting me know how you enjoyed it.
I promise this is one of the best ice cream recipes!
So while this isn’t the most low calorie treat it is something worth making and enjoying now and then. You can get the approximate calorie and daily values information in the recipe card too.
Easy Homemade Mango Ice Cream Recipe (No Churn)
- 22 ounces mango roughly chopped (I used Ataulfo or champagne variety)
- 7 ounces Mexican crema full fat, don't use light or fat free
- 1 can 300 ml of sweetened condensed milk it is the regular-sized cans found everywhere
- 1/2 cup filtered water or strained mango juice
- The first step is to chop the mango into chunks. You can watch my easy guided video for a quick tutorial. If you’re mango is juicy strain the juice off then measure out half a cup and pour it into the blender. If there’s no juice or not enough then use half a cup of water instead.
- The next step is to pour in the Mexican crema or sour cream into the blender or food processor.
- Next place the mango chunks in the blender. Then pour in the sweetened condensed milk too. Put the lid on the blende and blend until perfectly smooth.
- Check the blended mango puree and check that it’s smooth and there are no chunks in it.
- Next you’ll need a freezer safe container to pour it into.
- Lastly place the lid on your airtight container (or use plastic wrap to seal) and put in the freezer for 6 hours or overnight. You want to allow enough time for the mixture to have formed ice crystals and solidify evenly throughout. There’s really no need to stir it, just leave to freeze.
- Allow to soften a little bit before serving. Enjoy!
What This Ice Cream Tastes Like
This ice cream is smooth, creamy and has a rich dairy flavor. You can probably tell from the photos that the texture is just like the regular kind, plus it stores just as well.
You will love the fresh tropical mango flavor, the fruity sweet scent, and they way it feels so velvety smooth and melts into the tongue.
It isn’t for anyone on a diet, but this helado does tastes amazing!
More Mango Recipes
As you can tell I’m a huge mango fan. So below are some amazing mango recipes to try.
- Mexican Mangonadas Recipe
- Mango Pico de Gallo
- Mango Lemon Bars
- Mango Flowers
- Easy Chinese Mango Pudding
- Avocado Mango Salsa
- Vegan Mango Pudding
- Pound Cake Topped with Mango
- Tropical Mango Smoothie
Check out these mango tips too
Enjoy your ice cream!