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Mango ice cream made with only 4 ingredients & you don't need an ice cream maker!
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5 from 21 votes

Easy Homemade Mango Ice Cream Recipe (No Churn)

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. It has a Mexican touch you're going to love!
Prep Time20 minutes
Cook Time0 minutes
Blending Time6 minutes
Total Time26 minutes
Course: Dessert
Cuisine: international, Lacto-Vegetarian, Mexican, vegetarian
Servings: 8 servings
Calories: 250kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

  • 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
  • ½ cup filtered water or strained mango juice

Instructions

  • 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.
    Adding water to a blender cup to make Mexican mango ice cream.
  • The next step is to pour in the Mexican crema or sour cream into the blender or food processor.
    Pouring Mexican sour cream into a blender to make ice cream.
  • 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.
    Mango chunks inside a blender to make homemade ice cream.
  •  Check the blended mango puree and check that it’s smooth and there are no chunks in it.
    Making Homemade Ice Cream in a Blender
  • Next you’ll need a freezer safe container to pour it into.
    Pouring homemade mango ice cream into a freezer safe container.
  • 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.
    Homemade mango ice cream inside an airtight container and ready to go into the freezer.
  • Allow to soften a little bit before serving. Enjoy!
    Mango ice cream made with only 4 ingredients & you don't need an ice cream maker! (helado de mango casero) | #mango #icecream #helado

Notes

*Watch this video to see the quickest and easiest way to peel a mango.
** Mexican crema is like American sour cream -- except crema doesn't have the tartness, it's creamy and a little sweet. If you can't find crema the best alternative would be French crème fraîche.
*** Don't use low fat condensed milk. You need that fat to make it creamy.

Nutrition

Serving: 8servings | Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 167mg | Potassium: 315mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1087IU | Vitamin C: 30mg | Calcium: 189mg | Iron: 1mg
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