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If you’re a mango lover, this dreamy tropical ice cream is your new go-to. It’s hard to believe something this good can be made with just three ingredients! No ice cream maker, no eggs, no complicated steps—just juicy mangoes, fluffy cream, and sweet condensed milk working together to create a melt-in-your-mouth treat. Whether you’re beating the summer heat or craving a fruity dessert, this mango ice cream hits the sweet spot!
Why You’ll Love This 3-Ingredient Creamy Mango Ice Cream Recipe
Only 3 ingredients
That’s right—just three simple things you probably already have. No fancy stuff, no long shopping list. Just quick, easy, and delicious.
No ice cream machine needed
You don’t need any special tools. A blender or food processor is enough to make this smooth, creamy treat right in your kitchen.
Super creamy and fruity
It’s rich, smooth, and packed with real mango flavor. Each bite tastes like sunshine in a scoop!
Kid-friendly and adult-approved
Kids love the bright color and sweet taste. Grown-ups love how fresh and light it feels. It’s a hit for everyone.
Customizable with mix-ins
Want to get creative? Add crushed cookies, coconut flakes, or even a swirl of honey. You can make it just the way you like it.
Ingredients (Serves 6)
- 450g ripe mango – Fresh or thawed frozen works great. Go for sweet varieties like carabao, honey, or ataulfo.
- 300g heavy cream – Keep it cold! This gives the ice cream its signature creamy texture.
- 190g (150ml) sweetened condensed milk – Sweetens and softens the texture.
Optional Add-In:
- 30g chopped mango – For bursts of fruit in every bite!
Detailed Instructions
1. Make Mango Puree
Peel and dice mangoes. Blend into a smooth puree. If using frozen mango, let it thaw first.
2. Whip the Cream
In a chilled mixing bowl, whip the cold heavy cream using a whisk or electric mixer until soft peaks form.
3. Combine
Add mango puree and condensed milk into the whipped cream. Gently fold until smooth and fully combined.
4. Optional: Add Chunks
For texture, fold in chopped mango pieces.
5. Freeze
Pour into a freezer-safe container (about 19x13x6.5 cm). Cover tightly and freeze for 6–8 hours or overnight.
6. Serve
Let sit at room temperature for 15–20 minutes before scooping. Top with extra mango cubes or a drizzle of honey if you like.
Cooking Tips & Techniques
Whip Cream Properly: Don’t over-whip—it should be soft and fluffy, not stiff.
Use Ripe Mangoes: The sweeter and juicier the mango, the better your ice cream will taste.
Blend Smoothly: A silky mango puree helps with even mixing and a smoother final texture.
Chill Ingredients: Cold cream whips better, and chilled puree helps everything freeze faster.
Recommended Equipment
High-Speed Blender – For perfect mango puree
Mixing Bowl Set – Great for whipping cream
Silicone Spatula Set – For folding the mixture easily
Freezer-Safe Ice Cream Container – Keeps ice cream fresh and scoopable
How to Serve It
Scoop into bowls or cones
Top with fresh mango cubes or coconut flakes
Drizzle with honey or condensed milk for a richer finish
Sandwich between cookies for a tropical ice cream sandwich!
Diet-Friendly Options
- Vegan Option: Use full-fat coconut cream instead of heavy cream and sweetened condensed coconut milk.
- Low-Sugar Version: Use less condensed milk or substitute with a natural sweetener (like honey or agave), but adjust to taste.
- Dairy-Free: Same as vegan—just swap both cream and milk for coconut-based alternatives.
Best Ways to Store
- Container: Use an airtight, freezer-safe container.
- Shelf Life: Best eaten within 2 weeks for ideal flavor and texture.
- Scoop-Ready Tip: Leave out at room temperature for 15–20 minutes before serving.
Recipe Variations
- Mango Coconut Ice Cream: Add shredded coconut or swirl in coconut milk.
- Mango Float Ice Cream: Layer crushed grahams and mango inside the container.
- Strawberry-Mango Mix: Blend half mango, half strawberry for a fruity twist.
- Spicy Kick: Add a tiny pinch of cayenne for a surprising contrast!
3-Ingredient Creamy Mango Ice Cream
Equipment
- Blender or Food Processor
- Mixing bowl
- Whisk or electric mixer (optional)
- Freezer-safe container (deep preferred)
- Spatula
Ingredients
- 450g ripe mango (fresh or thawed frozen)
- 300g cold heavy cream
- 190g (150ml) sweetened condensed milk
- Optional: 30g finely chopped mango for texture
Instructions
- Make Mango Puree:Peel and chop mangoes, then blend into a smooth puree. If using frozen mango, let it thaw first.
- Whip the Cream:In a chilled bowl, whip the heavy cream using a whisk or electric beater until soft peaks form.
- Combine Ingredients:Add the mango puree and condensed milk into the whipped cream. Gently fold until fully incorporated and smooth.
- Optional Add-In:Fold in 30g of chopped mango if you want fruit chunks in your ice cream.
- Freeze:Pour the mixture into a deep freezer-safe container (e.g., 19x13x6.5 cm). Cover tightly and freeze for 6–8 hours or until firm.
- Serve:Before scooping, let the ice cream sit at room temperature for 15–20 minutes to soften slightly. Top with extra mango cubes if desired.
Notes
- Natural Sweeteners: You can swap condensed milk with honey or sugar, but reduce the amount since these are sweeter. Taste and adjust accordingly.
- Serving Tip: For easier scooping, let the ice cream sit out a bit before serving.
- Texture Option: Add chopped mango or even coconut flakes for a twist in texture.
- Vegan Version: Use coconut cream instead of heavy cream and condensed coconut milk as a sweetener.
Common Questions Answered
1. Can I use frozen mangoes?
Yes! Just thaw them before blending to get a smooth puree.
2. Why isn’t my cream whipping?
Your cream might not be cold enough. Chill your bowl and whisk too for best results.
3. Can I reduce the sugar?
Yes. Add less condensed milk or use an unsweetened mango puree. Taste and adjust before freezing.
4. How long does it take to freeze?
At least 6–8 hours, or overnight for best texture.
5. Can I make this without cream?
You can try using full-fat coconut cream or Greek yogurt, though the texture will change slightly.
This 3-ingredient creamy mango ice cream proves that great desserts don’t need complicated steps. It’s tropical, tasty, and totally beginner-friendly. Once you try it, you’ll be scooping it up all summer long!