No-Churn Mango Ice Cream

Silky, scoopable mango ice cream made by hand—no machine needed, with bright mango flavor and a creamy, non-icy finish.

Ingredients

• 2 cups (500g) mango pulp (from ripe mangoes, blended smooth)
• 1 can (395g / 14 oz) sweetened condensed milk
• 2 cups (480ml) cold heavy cream
• 1–2 tbsp lime or lemon juice (optional, brightens mango)
• 1 tsp vanilla extract (optional)
• Pinch of salt

Method

• 1

  Step 1: Prep your pan

  Line a loaf pan (about 9×5 in / 23×13 cm) with baking paper, leaving overhang for easy lifting. Chill the pan in the freezer while you mix (helps it set faster and more smoothly).

• 2

  Step 2: Make the mango base

  In a bowl, mix the mango pulp with sweetened condensed milk, a pinch of salt, and (if using) lime/lemon juice and vanilla. Taste: it should be slightly sweeter and more intense than you want the final ice cream, because freezing dulls sweetness.

• 3

  Step 3: Whip the cream (the “engine” of no-churn)

  In a separate chilled bowl, whip the cold heavy cream until **stiff peaks** form (it should hold sharp peaks; stop before it looks grainy). This whipped cream provides the air an ice cream maker would normally incorporate.

• 4

  Step 4: Fold to keep it airy

  Add about 1/3 of the whipped cream into the mango mixture and gently stir to lighten it. Then add the remaining whipped cream and **fold** with a spatula until just combined—no white streaks, but don’t overmix or you’ll knock out the air.

• 5

  Step 5: Freeze

  Pour into the chilled loaf pan. Smooth the top, press a piece of baking paper or plastic wrap directly onto the surface (reduces ice crystals), then cover. Freeze **at least 6 hours**, ideally overnight.

• 6

  Step 6: Scoop and serve

  Let sit at room temp **5–10 minutes** for the best scoops. Serve as is, or with extra mango pulp swirled over the top.

Tips

• **For the best texture:** Use very ripe mangoes (strong flavor + less icy). Keep the cream and bowl cold so it whips up with maximum volume.
• **Avoid iciness:** Don’t add extra water (like mango juice). Stick to thick mango pulp.
• **Flavor boost:** Lime/lemon juice makes mango taste “mangier” and cuts sweetness.
• **Storage:** Keeps well for **2 weeks**. Pressing wrap onto the surface helps prevent freezer burn.
• **Serving idea:** Great alongside fresh fruit, or as a filling for a quick mango ice cream sandwich using any crisp cookies you have.

Nutrition (per serving, estimate)