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Homemade Mango Ice Cream without an Ice-maker

10 mins Cook
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You won’t believe it until you try it. This really is a creamy ice cream made without an ice cream machine. I make this every summer for my family, especially on rainy days.

Ramsha Baig

Made without an ice cream maker, all you need are mangoes, condensed milk and cream to make this homemade Mango Ice Cream recipe that is creamy and scoopable, much like the ice cream you purchase in tubs in the stores. except this is ice cream money can’t purchase. because the store offered will never be capable of capturing the flavour of real mango like while you make it from scratch at home!

Homemade Mango Ice Cream

Everyday readers recognise one of my large gripes is pretty pictures of meals for therefore recipes. And my other gripe is looking cooking indicates where the host is serenely scooping a perfect ball of ice cream and popping it in a cone whilst in actual truth, it’s a frozen strong mass, and in case you leave it out to melt, it just turns into a puddle of liquid. I’ve been caught out so regularly!

Such is the case with any recipe made with simply milk, cream or yoghurt + sugar/honey. in case you take it out of the freezer after five hours 17 minutes and 43 seconds, there’s the threat that it will have frozen to that perfect degree wherein it is company enough yet nonetheless scoopable. in case you leave out that window of possibility via a mere 2nd (or heaven forbid, you don’t consume it all in one sitting), it will be a frozen solid block of ice. leave it out to melt, and, much like ice, it goes from frozen to melted.

So this homemade Mango Ice Cream recipe is dedicated to all of you who, like me, had been disillusioned by using efforts to make a homemade ice cream inside the beyond. That is, without an ice cream maker!

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A traditional ice cream begins with a sweetened combination of cream and eggs which is then poured into an ice cream machine which churns as the ice cream gradually freezes. The churning serves  purposes: it aerates the combination to make it mild and fluffy and it stops icicles from forming so the ice cream is creamy instead of icy.

And all of this is changed with  simple ingredients: condensed milk and cream. The whipped cream aerates the combination and the condensed milk is the ingredient that maintains the mixture creamy, like ice cream. I ought to profess I don’t understand the science behind why this works, I simply realise it does!

How to make Mango Ice Cream Creamy and Milky

Whip the cream, fold through the condensed milk, add a touch of vanilla, freeze it and voila! 12 hours later, you will have an ice cream that looks like it’s offered at the store. go wild with the add-ins! Chocolate chips, espresso, spices, rum and raisins!

For this version, I brought MANGOES!

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The recipe base of condensed milk and whipped cream lends itself to flavour variations that may be stirred through (like choc chips) or infused into the cream (like spices). However, in case you start including liquid content material into the aggregate – like fruit purees – the addition of water primarily based components impacts the creaminess of the ice cream.

Originally, I simply plonked pureed mangoes into the mixture. It didn’t make the entire ice cream icy, it became still scoopable and creamy, but when I ate it, there were certainly teeny tiny bits of quality icy bits in the ice cream.

so that you can resolve that trouble, I decreased the mango puree by simmering it on the stove. The introduced bonus of this became that I should use extra mango puree and thus get an extra severe mango flavour within the puree, even as keeping off the ones teeny tiny icicles in the ice cream.

Sooner or later. After quite a number of batches, I used to be in the end glad with my homemade Mango Ice Cream. no longer that i was quick of flavour testers, even for the initial experimental versions!

And how does it compare to store sold tubs of ice cream?

Properly, here’s the clincher: this mango ice cream is something you absolutely can’t purchase at the stores. This has the actual flavour of mango, no longer a single little bit of artificial flavouring in sight. It’s genuinely excellent. For mango enthusiasts the whole lot, that is your mango dream come true!

In terms of texture, this ice cream is creamier than ice cream made in an ice cream churner / keep bought. you can see this within the photo above – you see how thick the drips are? If this was traditional ice cream, the drips would be thinner.

The ice cream really is scoopable, like actual ice cream. between about 12 – 18 hours of freezing, it simplest desires a couple of minutes out of the freezer to be effortlessly scoopable, like what you spot inside the video. After approximately 24 hours, it freezes less readily, however the key thing is that once five mins or so at the counter, it softens to grow to be scoopable without melting into liquid. That is the problem with no churn ice cream recipes made without condensed milk.

Homemade Mango Ice Cream without an Icemaker

Homemade Mango Ice Cream without an Icemaker

Made without an ice cream maker, all you need are mangoes, condensed milk and cream to make this homemade Mango Ice Cream recipe.
prep time
15 mins
cooking time
10 mins
total time
25 mins



  • 2 large mangoes , ripe and juicy - to make 2 cups puree

  • 395 g / 14 oz sweetened condensed milk (1 can)

  • 2 cups thickened cream / heavy cream / whipping cream cold

  • 1/8 tsp yellow liquid food colouring (optional)



Dice the flesh of the mango:

Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (approximately 2 1/four cups of diced mango).

Pour puree:

Into a non-stick skillet over medium low heat. Cook, stirring continuously, for 8 - 10 minutes or till it reduces by half. The check is while you may drag a wooden spoon throughout the skillet and the path remains there for a 2nd. Or measure out the puree to make certain it is decreased to at least 1 cup - much less is even better!

Step 3

Combine cooled mango and condensed milk in a bowl. add food colouring if the use of. Whisk until blended.

Step 4

Beat cream with a hand held beater or stand mixer until stiff peaks shape.

Step 5

Take a scoop of cream and put it within the mango combination. Fold via till by and large mixed - lumps are nice (that is simply to lighten it up a bit).

Step 6

Then pour the mango mixture into the cream. Fold via (see video) instead of mixing vigorously like you'll cake batter, until lump free. This may take a few minutes.

Step 7

Pour right into a box (preferably with a lid). I suggest glass, if you can, or a different non reactive box.

Step 8

Place a bit of baking / parchment paper on the surface. Then place the lid on or the usage of hold wrap.

Step 9

Freeze for 12+ hours.

Step 10

Remove parchment paper. Stand for 5 mins to soften slightly, then scoop and serve!

Step 11

If frozen for 24 hours or longer, it'll need a couple of extra mins to melt to a scoop able consistency.
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