Homemade Tropical Mango Ice Cream (No-Churn)
This homemade tropical mango ice cream is creamy, refreshing, and packed with sweet ripe mango flavor without needing an ice cream maker.
- Prep Time: 15 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn / Frozen
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
600 g ripe mango, peeled, diced, and puréed
200 ml double cream or whipping cream
50–65 g caster sugar, to taste
Instructions
Prepare the Mango
Peel and dice the mangoes, removing the pit. Blend the mango flesh until completely smooth. Taste the purée and adjust sweetness with caster sugar if needed.
Whip the Cream
In a large mixing bowl, whip the double cream until soft peaks form. Be careful not to overwhip.
Combine
Gently fold the mango purée into the whipped cream until fully combined and smooth.
Freeze
Transfer the mixture into a freezer-safe container and cover tightly. Freeze for 5–6 hours.
Reduce Ice Crystals
Stir the ice cream every 1–2 hours during the first few hours of freezing for a creamier texture.
Serve
Remove the ice cream from the freezer and let it sit for about 5 minutes before scooping and serving.
Notes
Use very ripe mangoes for the sweetest and most flavorful ice cream.
Stirring during freezing helps create a smoother texture without an ice cream machine.
Add toasted coconut or lime zest for extra tropical flavor.
Store in the freezer for up to 2 weeks in an airtight container.
