Homemade Mango Ice Cream (No Condensed Milk)

This Homemade Mango Ice Cream is creamy, fruity, and incredibly refreshing—made without any condensed milk. It has all the tropical sweetness I love from real mangoes, blended into a smooth, scoopable treat that’s surprisingly easy to make at home. No ice cream maker needed, and no fuss with egg yolks or heavy custards.

Why I Love This Recipe

I love how light and fresh this mango ice cream tastes compared to store-bought versions. It’s made with simple ingredients and skips the condensed milk, yet it still comes out rich and velvety thanks to the whipped cream and thickened milk base. The natural mango flavor really shines through, and I can control the sweetness to my liking. It’s perfect for hot days—or anytime I need a fruity, homemade dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup sugar
1 cup milk
1 tsp corn flour
1 cup whipping cream
½ cup mango puree (fresh or canned)
1 tsp mango flavor
Food color (optional, for enhanced color)

Directions

1. I start by combining sugar, milk, and corn flour in a pan over medium heat.

2. I stir constantly while the mixture cooks for about 10–12 minutes, until it thickens slightly.

3. Once thickened, I take it off the heat and let it cool completely at room temperature.

4. In a separate bowl, I beat the whipping cream for about 1 minute until it starts to thicken and becomes fluffy.

5. I add in the mango puree, cooled thick milk mixture, mango flavor, and a drop or two of food coloring if I want a more vibrant look.

6. I beat the entire mixture again for 2 minutes until everything is fully combined and airy.

7. I pour it into a freezer-safe container, smooth the top, and cover it.

8. I freeze it for at least 8 hours or overnight until it’s firm and scoopable.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Cook time: 12 minutes
Freezing time: 8 hours
Total time: about 8 hours and 30 minutes

Variations

Sometimes I fold in mango chunks or swirl in some extra mango puree before freezing for texture and extra fruity flavor. I’ve also tried making a version with coconut milk instead of regular milk for a tropical twist. If I want a dairy-free version, I use plant-based whipping cream and almond milk, and it still turns out great.

Storage/Reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes so it softens slightly and becomes easier to scoop. Since it doesn’t contain stabilizers, it’s best enjoyed within the first week for the creamiest texture.

FAQs

Can I use fresh mango instead of puree?

Yes, I often blend fresh ripe mango into a smooth puree. I just make sure it’s thick and not too watery for the best texture.

Do I need an ice cream maker for this recipe?

No, I love that this is a no-churn recipe—just mix, beat, and freeze. Super simple.

What kind of mango works best?

I prefer sweet varieties like Alphonso, Ataulfo, or Kesar mangoes. They give the richest flavor and vibrant color.

Can I skip the food coloring?

Yes, the food color is totally optional. I only add it if I want a deeper yellow-orange hue.

How do I make it sweeter?

If I want a sweeter ice cream, I increase the sugar slightly or add a bit of honey or agave syrup along with the mango puree.

Conclusion

This Homemade Mango Ice Cream is creamy, fruity, and refreshingly easy to make. It’s a no-fuss, no-condensed-milk dessert that captures the essence of summer in every scoop. I love how simple the process is and how customizable the flavor can be—it’s the kind of treat that keeps me coming back for more.

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