This Homemade Mango Ice Cream (No Ice Cream Maker) is pure summer sunshine in a scoop, bursting with sweet, ripe mango flavor and a creamy, dreamy texture—all created without any fancy equipment. With just a handful of real, wholesome ingredients, this recipe transforms your kitchen into a tropical oasis, inviting you to indulge in a refreshing, vibrant treat that’s delightfully easy and incredibly satisfying for mango lovers everywhere.
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Why You’ll Love This Recipe
- No ice cream maker needed: You can create gourmet-quality mango ice cream with nothing more than a bowl, a whisk, and a freezer.
- True mango flavor: Using real mango puree delivers an intensely fruity, natural taste that store-bought versions just can’t match.
- Quick and simple: The straightforward process makes this the perfect dessert for both beginners and seasoned home cooks.
- Customizable sweetness: Adjust the sugar and honey to perfectly match your taste buds for a treat that’s uniquely yours.
- Sure to impress: Each creamy spoonful is so luscious and vibrant, your friends and family will swear it’s straight from a high-end ice cream shop.
Ingredients You’ll Need
This recipe uses just six core ingredients, each playing a special role to ensure the Homemade Mango Ice Cream (No Ice Cream Maker) has a rich flavor and smooth texture. Choose ripe, fragrant mangos for the brightest color and best taste.
- 20 oz mango puree (about 2 large ripe mangos): Fresh or canned mango puree forms the heart of this recipe, bringing sweetness, vibrant color, and a silky-smooth texture.
- 3 ½ tablespoons lemon juice: The lemon juice adds a touch of acidity, which brightens the flavor and enhances the natural mango sweetness.
- ⅔ cup heavy cream: This is your secret to rich, creamy ice cream that feels luxurious on the palate.
- 1 cup whole milk: Whole milk keeps the ice cream light without sacrificing creaminess, balancing richness and scoopability.
- ¾ cup granulated sugar: Sugar sweetens the mix and ensures the texture stays soft and scoopable straight from the freezer.
- 3 ½ tablespoons raw honey: Honey brings a subtle floral note and smooth finish, elevating the overall flavor experience.
Variations
One of the best things about Homemade Mango Ice Cream (No Ice Cream Maker) is how incredibly easy it is to personalize. With a few tweaks, you can adapt this treat for any taste preference, dietary need, or creative craving.
- Vegan/dairy-free: Swap out the milk and cream for coconut milk and coconut cream for a plant-based, tropical twist.
- Swirl in berries or passionfruit: Add a luscious ripple of berry compote or passionfruit puree for a burst of tangy, colorful flavor.
- Add a spicy kick: Mix in a pinch of chili powder or cayenne for a sweet-and-spicy sensation that’s popular in many Asian mango desserts.
- Nutty crunch: Fold in chopped pistachios, almonds, or toasted coconut chips for texture and deeper flavor.
- Lower sugar option: Use a sugar substitute or reduce the granulated sugar slightly if you prefer a less-sweet treat.
How to Make Homemade Mango Ice Cream (No Ice Cream Maker)
Step 1: Prepare the Mango Puree
Start by peeling and cutting your ripe mangos into chunks. Puree them in a blender or food processor until completely smooth. You’ll need about 20 ounces (roughly 2 large mangos). If using canned mango puree, just measure it out, ensuring there’s no added sugar or preservatives for a pure, fruity flavor.
Step 2: Balance the Flavors
In a mixing bowl, stir the mango puree together with the lemon juice. This little splash of acidity amplifies the natural sweetness of the mango and makes the flavors pop, giving your ice cream a mouthwatering brightness.
Step 3: Whip Up the Cream Base
In a separate, chilled bowl, pour in the heavy cream and whisk until soft peaks just begin to form. This step is key for a fluffy, airy texture that mimics traditional churned ice cream—even without an ice cream maker.
Step 4: Combine and Sweeten
Gently fold the whipped cream into the mango-lemon mixture. Add the whole milk, granulated sugar, and raw honey, mixing slowly until everything is silky, smooth, and evenly combined. The sugar and honey dissolve into the creamy base, preventing ice crystals and ensuring that iconic smoothness.
Step 5: Freeze with Care
Pour your mango ice cream mixture into a freezer-safe loaf pan or shallow dish. Cover tightly with plastic wrap or a lid, pressing the wrap to the surface to minimize air contact and prevent iciness. Place in the freezer and let set for at least 6 hours, or overnight for best results.
Step 6: Serve and Scoop
When ready to enjoy, let the ice cream sit at room temperature for a few minutes for easier scooping. Use a warm scoop or spoon to dish out generous portions, revealing the gorgeous, golden mango color.
Pro Tips for Making Homemade Mango Ice Cream (No Ice Cream Maker)
- Use fully ripe mangos: Ripe mangos offer maximum natural sweetness, bold flavor, and a vibrant yellow-orange color for your ice cream.
- Chill your mixing bowls and utensils: Keeping everything cold helps the cream whip up quickly and gives the ice cream a fluffier, smoother texture.
- Don’t over-whip the cream: Aim for soft peaks—too stiff, and your texture may turn grainy instead of smooth.
- Cover tightly before freezing: Press plastic wrap directly onto the surface to avoid icy crystals and keep your ice cream free from freezer odors.
- Let soften before scooping: Allow the ice cream to sit out for 3-5 minutes before scooping for the perfect creamy consistency.
How to Serve Homemade Mango Ice Cream (No Ice Cream Maker)
Garnishes
A sprinkle of toasted coconut flakes, a scattering of pistachios, or a handful of fresh mango cubes instantly elevate your homemade creation both visually and in taste. Even a drizzle of extra honey or a sprig of fresh mint adds a lovely final flourish that will make your dessert feel extra special.
Side Dishes
Mango ice cream pairs beautifully with simple butter cookies, shortbread, or crisp wafer rolls for a delightful contrast in texture. For a fresh and healthy option, serve alongside a fruit salad of pineapple, berries, and kiwi—perfect for a light summer treat.
Creative Ways to Present
Scoop your ice cream into hollowed-out mango shells for a tropical vibe, or layer it in parfait glasses with crumbled cookies and whipped cream for a showstopping sundae. Try molding it into popsicles or serving between homemade vanilla wafers for refreshing ice cream sandwiches everyone will love.
Make Ahead and Storage
Storing Leftovers
Any leftover Homemade Mango Ice Cream (No Ice Cream Maker) can be transferred to an airtight container and stored in the freezer for up to two weeks. Be sure to press a layer of plastic wrap onto the surface before covering to maintain the smoothest texture possible and lock in fresh flavor.
Freezing
This ice cream holds up well to freezing thanks to the balanced ratio of sugar, honey, and dairy. Keep your freezer temperature consistent and avoid storing near strong-smelling foods to prevent flavor absorption. For long-term storage, use a tightly sealed container to prevent freezer burn.
Reheating
Since ice cream shouldn’t be reheated in the traditional sense, the best method for softening is allowing your container to rest at room temperature for a few minutes. This allows for easy, creamy scooping without melting the whole batch!
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Thaw the frozen mango and drain any excess liquid before pureeing. Frozen mango is a convenient and reliable option, especially when fresh mangos aren’t in season.
How do I prevent ice crystals from forming in my ice cream?
To minimize iciness, mix the ingredients thoroughly and press plastic wrap directly onto the surface before freezing. The combination of sugar, honey, and proper covering helps ensure a creamy, smooth final product.
Can I make this recipe vegan?
Yes! Replace the heavy cream and whole milk with full-fat coconut milk and coconut cream. Use agave or maple syrup instead of honey for a completely plant-based version with a rich tropical flavor.
What if I don’t have a blender or food processor?
If you don’t have a blender, mash the mango as finely as possible with a fork or potato masher and then press it through a fine sieve for a smooth puree. The final texture may be slightly less silky but still delicious.
How long will Homemade Mango Ice Cream (No Ice Cream Maker) last in the freezer?
For the freshest flavor and creamiest texture, enjoy your ice cream within two weeks. After that, it may develop some ice crystals or lose its vibrant mango taste, but it will still be a satisfying treat.
Final Thoughts
If you’re craving a taste of summer and sunshine, don’t wait another day to make this Homemade Mango Ice Cream (No Ice Cream Maker). With a handful of simple ingredients and zero special equipment, you’ll have a luscious, scoopable dessert that’s guaranteed to impress—so grab those mangos and start churning up magic in your own kitchen!
Print
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (includes freezing time)
- Yield: About 8 servings 1x
- Category: Dessert
- Method: No-Churn, Freezer
- Cuisine: Tropical
- Diet: Gluten Free
Description
This Homemade Mango Ice Cream is a vibrant, creamy, no-churn dessert made with ripe mangoes, lemon juice, heavy cream, milk, sugar, and honey—requiring no ice cream maker. Bursting with fresh mango flavor and a smooth, airy texture, this easy treat is perfect for mango lovers and can be customized for dairy-free or lower-sugar versions. Enjoy a scoop of tropical sunshine straight from your freezer with minimal effort and maximum taste!
Ingredients
Main Ice Cream Base
- 20 oz mango puree (about 2 large ripe mangos), fresh or canned
- 3 1/2 tablespoons lemon juice (freshly squeezed preferred)
- 2/3 cup heavy cream (chilled)
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 1/2 tablespoons raw honey
Optional Garnishes
- Toasted coconut flakes
- Pistachios (chopped)
- Fresh mango cubes
- Drizzle of extra honey
- Fresh mint sprigs
Variation Ingredients
- Coconut milk and coconut cream (for vegan/dairy-free option)
- Berry compote or passionfruit puree (for fruity swirl)
- Cayenne or chili powder (for spicy kick)
- Chopped almonds or toasted coconut chips (for nutty crunch)
- Sugar substitute (for lower sugar option)
Instructions
- Prepare the Mango Puree: Peel and cut the ripe mangos into chunks. Puree them in a blender or food processor until completely smooth. You’ll need about 20 oz of puree (approximately 2 large mangos). If using canned mango puree, measure out the amount, making sure it contains no added sugars or preservatives for pure flavor.
- Balance the Flavors: In a mixing bowl, combine the mango puree and lemon juice. Stir thoroughly. The acidity from the lemon juice brightens and enhances the mango’s natural sweetness.
- Whip Up the Cream Base: In a separate chilled bowl, pour in the heavy cream and whisk until soft peaks just begin to form. This step is essential for getting a fluffy and airy texture similar to churned ice cream.
- Combine and Sweeten: Gently fold the whipped cream into the mango-lemon mixture. Add the whole milk, granulated sugar, and raw honey. Mix slowly and thoroughly until the mixture is smooth, silky, and homogeneous. Ensure the sugar and honey are fully dissolved.
- Freeze with Care: Pour the mango ice cream mixture into a freezer-safe loaf pan or shallow dish. Cover the surface tightly with plastic wrap or a lid, pressing the wrap directly onto the surface to minimize air exposure and prevent ice crystals. Freeze for at least 6 hours, or overnight for best results.
- Serve and Scoop: Take the ice cream out of the freezer and let it sit at room temperature for 3–5 minutes before scooping. Use a warm scoop or spoon to serve generous portions. Garnish as desired and enjoy!
Notes
- Use fully ripe mangos for the best sweetness and vibrant color.
- Chilling bowls and utensils helps cream whip faster and yields fluffier texture.
- Do not over-whip the cream; aim for soft peaks only to avoid grainy texture.
- Cover tightly with plastic wrap pressed onto the surface to prevent iciness and freezer odors.
- Allow the ice cream to rest at room temperature before scooping for maximum creaminess.
- For a vegan version, substitute coconut milk and coconut cream, and use agave or maple syrup instead of honey.
- The ice cream keeps well in an airtight container for up to two weeks in the freezer.
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 27g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg