Mango Ice Cream

This homemade mango ice cream tastes like summer and is so easy to make! There’s nothing better than the taste of fresh ice cream, especially one that requires few ingredients and doesn’t require an ice cream machine!

ice cream cone sitting in a glass and filled with a large scoop of mango ice cream

One of my favorite things to make in warmer weather is homemade ice cream. Not the type that involves a messy ice cream machine, but this no churn version that’s so incredibly easy to whip up at home.

I’ve experimented with several flavors in the past, including this black raspberry and chocolate chip version, but this mango ice cream screams summer to me.

Enjoy it on a cone, or in a bowl and let the kids help you make it! They’ll love how delicious their homemade creation is.

scoops of mango ice cream in a blue bowl

Why This Recipe Works

3 scoops of mango ice cream in a loaf pan filled with chilled ice cream
  • It requires a few simple ingredients
  • It’s really quick to make
  • There’s no nasty artificial ingredients or preservatives
  • It tastes like summer!


ingredients needed for mango ice cream

This recipe couldn’t be any simpler!

  • Heavy cream and sweetened condensed milk are whipped together to form the ice cream base.
  • Then the flavors of vanilla and fresh mango are added in.

So easy and so delicious!


  • Embrace the tropical flavors and add some pureed pineapple or banana to the mix.
  • Garnish with mint or basil to add the perfect fresh complement.
close up of scoop of creamy mango ice cream


If you’re a visual learner like me, below you’ll find step by step process shots to aid you in making your homemade mango ice cream.

pureed mango in a food processor

In a food processor or blender, puree the diced fresh mango and set aside.

whipped cream with sweetened condensed milk and vanilla

In a large mixing bowl, use an electric mixer to beat the chilled heavy cream until stiff peaks form. Mix in the sweetened condensed milk and vanilla.

adding the mango puree to the whipped cream mixture

Fold in the mango puree.

mango ice cream mixture in a loaf pan

Remove the chilled loaf pan from the freezer and pour the mango ice cream mixture into the loaf pan. 

chilled mango ice cream with one scoop removed

Place the loaf pan back into the freezer for 6-8 hours or until the ice cream is fully set.  Once set, scoop into an ice cream cone or bowl and serve!


Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week. But it won’t last that long!

Frequently Asked Questions

How does this compare to store bought ice cream?

This no churn ice cream is scoopable just like store bought, but has a much fresher and intenser flavor! I’ve never seen mango ice cream in the store that has real mangoes, so there’s that, too! Plus, this homemade ice cream isn’t full of ice crystals like you find in many store bought versions!

bowl of mango ice cream with mangoes in the background

Everyone loves ice cream during the summer months and experimenting making your own at home is such fun. I know you’ll love the fresh tropical flavors of this delicious mango ice cream and hopefully you can use it as a starting point to experiment with more of your favorite flavors!

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