Ice Cream & Frozen Desserts No-Machine Mango Ice Cream 4.75 from 4 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Craving a cold and fruity dessert? Look no further than my Homemade, No-Machine Mango Ice Cream recipe using my 2-Ingredient Ice Cream Base! By Gemma Stafford | June 19, 2022 | 2 Last updated on June 20, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: Refreshing and sweet Mango Ice Cream recipe — a simple yet satisfying cold treat that you can make this summer. Use up your ripe mangoes, as they’re in their peak season, and this recipe can be made using just 4 ingredients in under 25 minutes. As much as I love extravagant desserts made with a variety of wild flavors, simple ice cream can also hit the spot. That’s why I’ve taken my 2-Ingredient, No-Machine Ice Cream Base recipe and made another quick and easy creamsicle-inspired recipe by adding in a delicious summer fruit: Mango! As we know, fruit and ice cream complement each other so well. By incorporating mango into the ice cream itself and topping it off with a few chunks of mango, it’s to die for! If you’re a big fan of mangoes, Bigger Bolder Baking has got you covered with more summery, mango-filled desserts. Try my Mango Kulfi, Ice Cold Mango Lassi, Mango and Lime Frozen Yogurt, Homemade Mango & Passion Fruit Sorbet, and more on my website. I also have 50+ more tasty ice cream flavors and dozens of frozen desserts at my Gemma’s Freezer Section Ice Cream Destination that are the perfect way to start your summer with a bang! What Is Mango Puree? Mango puree is essentially blended or food-processed mangoes. The most important part of getting the texture right is using the ripest mangoes you have. Depending on whether you want a more sweet, runny, or tangy mango puree, you can add additional ingredients such as sugar or water. Mango puree often goes without straining, unlike mango sauce. Mango puree has a mushy, paste-like texture, whereas mango sauce is more smooth and creamy. Mango sauce requires an extra step of sieving to obtain a smooth texture. You can use either or for this Mango Ice Cream recipe, but I prefer mango puree for added texture. For this recipe, to make the mango puree for the mango swirl I use the real thing! I simply puree fresh ripe mango until silky smooth. What you’re left with is a thick sweet bright yellow puree. Feel free to play around with different fruit sauces and purees like my Homemade Raspberry Sauce and Homemade Applesauce in your ice cream! 2-Ingredient, No-Machine Ice Cream Base The base for my Mango Ice Cream is the master recipe for my 2-Ingredient, No-Machine Ice Cream. You only need two ingredients that you probably already have in your kitchen: heavy whipping cream and Sweetened Condensed Milk. When these two ingredients are whipped up, they create a creamy and customizable canvas for all delicious ice cream flavors. The best part of this recipe besides its limited ingredients is that you don’t need an ice cream machine! You can achieve an identical ice cream texture without the machine solely from the heavy whipped cream and chilled sweetened condensed milk. You do need to use high-fat whipping cream to make this Ice Cream Base. Heavy whipping cream with 38% fat content or higher is perfect for this recipe because it will double in volume and hold soft and stiff peaks when whipped. You can easily find this cream in grocery stores in the United States, but here are several other names in different countries: Whipping or double cream in Britain, Slagroom in the Netherlands, and whipped cream or heavy cream in the Philippines. You also need sweetened condensed milk. Unfortunately, this ingredient cannot be substituted in this recipe, as it adds sugar content and helps to form a creamy base. Luckily, it’s easy to make at home if you aren’t able to buy some locally or if you would rather make it from scratch. Note: You cannot make condensed milk with Truvia or Stevia sugar. Tools You Need To Make Mango Ice Cream: 2-Ingredient Ice Cream Base: Measuring cups and spoons Stand mixer with whisk attachment (alternatively, hand mixer with medium-sized bowl) Silicone spatula Mango Puree: Measuring cups and spoons Food processor or blender Knife Spoon How To Store Mango Ice Cream Feel free to enjoy your Mango Ice Cream after a minimum of 6 hours in the freezer or overnight. If it’s not all gone by then, you can freeze it just like store-bought ice cream. Freeze your ice cream in an airtight container for up to 6 weeks. Have leftover mango puree? You can also store your puree in an airtight container and refrigerate it for up to 3 days. If you want to keep your puree for longer, you can leave it in the freezer for up to 3 months. How To Make Dairy-Free Mango Ice Cream Bigger Bolder Baking is all about making baking available for everyone to enjoy. That’s why I’ve created a ‘Dairy-Free Coconut Homemade Ice Cream (2-Ingredients/No-Machine)’ recipe for anyone who would like to make this ice cream completely dairy-free using full-fat coconut milk and vegan condensed milk. Just like the original recipe here, you can incorporate and top your dairy-free ice cream with mango puree, and it will be just as delicious. Plus, the added coconut in the milk will amp up the tropical flavors of your summer ice cream! Gemma’s Pro Chef Tips For Making The Best Mango Ice Cream: 2-Ingredient Ice Cream Base: Heavy whipping cream may be difficult to find in countries where there is no dairy industry. As an alternative, you can use Buffalo milk in this recipe. It’s a really good high-fat cream and will whip well. Whip the cold cream on medium/high speed for about 3 minutes until soft peaks form using a hand or stand mixer fitted with a whisk attachment. At this point, you should look out for thickened cream that isn’t too firm. Chilling your sweetened condensed milk will help your Ice Cream Base thicken up, and the cold temperature will make your base much smoother and scoopable. Want your ice cream to be less sweet? Use low-fat or fat-free sweetened condensed milk. If making Sweetened Condensed Milk at home, you can replace sugar with alternatives such as honey, agave nectar, and maple syrup. Other sugar alternatives may not work if they are unable to caramelize. Whip the mixture on high speed until stiff peaks form after you add the sweetened condensed milk. Stiff peaks are a good sign that the mixture will hold its shape and be firm. Be careful not to overwhip your mixture at this stage or else your cream will curdle. Add a splash of vanilla extract to your Ice Cream Base. The alcohol in the extract will lower the freezing point making your ice cream a little softer and easier to scoop. Mango Puree: If you would prefer to not make homemade mango puree, you can use store-bought mango puree. To check if your mangoes are ripe, gently squeeze them. A ripe mango will give in slightly if pressed. You can also smell the stem ends for a fruity aroma. Cut your mangoes like a pro by making lengthwise and crosswise cuts. That way, it’s easier to scoop them out with a spoon. Instead of thoroughly incorporating your mango puree in your Ice Cream Base, swirl in your mango puree for beautiful designs in your ice cream. Want More No-Machine Ice Cream? Look Here! 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Author: Gemma Stafford Servings: 3 pints Ingredients 14 ounces (1 Can/ 400ml) sweetened condensed milk ((fat-free or regular, and cold)2 cups (16oz/450 ml ) whipping cream (cold)1/4 cup mango puree Instructions Place sweetened condensed milk in the fridge to keep coldBeat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.Swirl ¼ cup mango puree into your ice cream base.Transfer your ice cream to container of your choice and serve for 6 hours to overnight.