No Churn Mango Ice Cream only requires 4 ingredients, comes together in minutes, and there’s no special ice cream making equipment required! These are all things I can get behind in a dessert recipe.
This Mango Ice Cream comes out smooth and creamy, with chunks of deliciously sweet mangos, and an ice cream base that has perfectly balanced flavors of vanilla and mango.
You do not need any specialty ice cream making equipment to enjoy this recipe. You only need a simple hand mixer or stand mixer and a freezer to get started.
Here are the 4 easy ingredients you need to get this recipe started:
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Del Monte Canned Diced Mangos
I always love a recipe that has a simple ingredient list. Especially if all those ingredients are right in my normal grocery store. I do not have time to be hunting down special ingredients like madagascar vanilla, people!
Del Monte Canned Diced Mangos
Y’all I can’t even! Canned Diced Mangos are a REAL thing. I swear I did not know this existed until about a month ago.
There I was, deep in an Instagram Story hole when I can across a video from Emily at Half Scratched , she was showing Del Monte Diced Mangos in the grocery store. Ummmmm, excuse me, HOLD THE PHONE! What is this magic!?
Del Monte Canned Diced Mangos really are like magic. The flavor is exactly like a ripe mango, sweet, smooth, citrusy, and tropical. Not to mention they are the perfect texture, soft but still holding their shape, just like a super ripe fresh mango.
I cannot even tell you what a huge time saver it is to have mangos already cut and ready prepared for this recipe! You would need to peel, cut, and dice about 4 mangos to yield the same amount you get in the Del Monte can!
I grew up in the midwest and mangos were not a fruit that we kept in the house. We had more traditional fruits like bananas, apples, or grapes. We ate a pretty traditional midwest diet, you know, steak and potatoes.
The very first time I had a mango was on my honeymoon in the US Virgin Islands, so the flavor holds a special place in my heart. Whenever I eat a mango I think of the day I was introduced to this delicious tropical fruit:
For our honeymoon we stayed in the US Virgin Islands: St. John’s and St. Thomas.
When we pulled up to our second hotel the nice taxi driver helped us with our bags. As we were walking away he gave me a whistle to catch my attention. I turned around and he tossed me a beautiful green and red looking fruit and said “a ripe mango for a beautiful lady”. How exotic, I thought, an island mango!
As we made out way to our beautiful new hotel room I carried that mango in my hand, pondering whether I was going to eat it. Thoughts of what my mom would say ran through my head “It’s probably poisoned. You’ll get a tropical disease! Is that really safe eating fresh fruit from a stranger?”.
At the end my curiosity about this tropical fruit won and I told John I was throwing caution to the wind and eating the fruit. (Whooo my big honeymoon adventure LOL)
I don’t even remember what I peeled or cut that mango with, but I do remember taking a big bite of the fruit and as the juice ran down my arm I was hooked! What is this flavor, where can I get more, where has this been all my life!?
That is still the most delicious mango I have ever had. Thank you Virgin Island Taxi Man!
How to Make No Churn Mango Ice Cream
This Mango Ice Cream recipe comes together SO quickly. The only hard part is waiting for it to freeze!
Using a stand mixer or hand held mixer with a whisk attachment, whip the cold heavy whipping cream on medium high speed until you reach firm peaks, that should be about 3-4 minutes. Firm peaks is when you pull the whisk out of the whipped cream and it forms a peak with a sharp tip, and holds its shape.
Turn the mixer to medium low speed and mix in the sweetened condensed milk and vanilla until it is well incorporated, about 30 seconds.
Drain the liquid from the Del Monte Canned Diced Mangos, MAKE SURE you reserve the liquid!!! That is what will give the cream a delicious subtle mango flavor!
With the mixer on medium low speed add ½ cup of the reserved mango juice to the cream mixture.
Now, by hand, fold in all the diced mangos until they are incorporated evenly thru the cream. You can also reserve a few pieces of mango to decorate the top of the ice cream. See the picture below:
Scrape the Mango Ice Cream mixture into a freezer safe pan. I like to use my metal loaf pan. It freezes well and holds just about all the ice cream mixture. I think I had about ⅓ cup left in the bowl. You know I couldn’t resist and ate the leftover with a spoon! It is DELICIOUS pre-frozen too!
Cover the container of Mango Ice Cream with some plastic wrap and place in the freezer for 6+ hours.
Kitchen Tip: I put a rubber band around the edge of the pan to keep the plastic wrap in place.
Toppings for your No Churn Mango Ice Cream
Sometimes I like to eat the Mango Ice Cream by itself and then sometimes I like to pile on the toppins, like a big old sundae. Here are some great topping options for this Mango Ice Cream:
- Toasted Flaked Coconut
- Toasted Macadamia Nuts
- Salted Pistachios
- Fresh Raspberries
- Extra Del Monte Mangoes
- Whipped Cream
- Crunched Up Vanilla Oreos
- A Maraschino Cherry!
Mango Ice Cream is a Kid Friendly Recipe
This recipe for Mango Ice Cream is kid friendly for eating and making. Of course they will love to eat it, it’s dessert after all!
If your kids are anything like mine then they love helping in the kitchen! Especially if we are making a dessert. Here are some jobs the kids can do to help make this ice cream:
- Pouring- the heavy whipping cream, sweetened condensed milk, vanilla, and mango juice into the mixing bowl.
- Measuring- the vanilla, heavy whipping cream, and mango syrup.
- Straining the syrup from the canned mangos (don’t forget to save the liquid).
- Licking the beaters… make sure you get a lick too, it’s amazing!!
Let Me Know
Did you make this recipe for your family and they all went crazy for it!? Let me know about it! Rate the recipe, comment below, drop me a line, or share it with your friends & family on social media. The buttons at the top of this post make it super easy to share on Facebook, Twitter, or Pinterest!
If you share a pic of your homemade creation on social media tag me so I can see too, @mom’sdinner on Facebook and @momsdinnerinsta on Instagram.
I hope you give this recipe for No Churn Mango Ice Cream a try in your kitchen.
Don’t forget to save this recipe so you have it for later. Pin it here:
No Churn Mango Ice Cream
- 2 cups heavy whipping cream (cold)
- 10 ounces sweetened condensed milk
- 1 tsp vanilla
- 15 ounces Del Monte Diced Mangos in light syrup drained, syrup reserved
- Using a stand mixer or hand mixer with a whisk attachment on medium high speed, whip the cold heavy whipping cream to firm peaks, about 3-4 minutes. Firm peaks is when you pull the whisk out of the whipped cream and a peak with a sharp tip forms and holds its shape.
- Drain the syrup from the mangos, make sure you reserve the syrup for the ice cream!! Set the mangos aside.
- Turn the mixer to medium low speed and whisk in the sweetened condensed milk, vanilla, and ½ cup mango syrup until well incorporated, about 30 seconds.
- With a wooden spoon or spatula fold the diced mangos into the cream mixture.
- Pour the mango and cream mixture into a freezer safe container. I like to use a metal loaf pan.
- Cover the pan with plastic wrap and place in the freezer for at least 6 hours, until it is frozen thru.
- Serve using an ice cream scoop. *Optional- top with your favorite toppings: chopped nuts, toasted coconuts, extra mango chunks, whipped cream, etc...
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.