Name: No-Machine Mango Ice Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 14 ounces sweetened condensed milk ((1 Can/ 400ml, fat-free or regular, and cold)); 2 cups whipping cream ((16oz/450 ml, cold)); 1/4 cup mango puree

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This No-Machine Mango Ice Cream is a creamy, dreamy treat that’s surprisingly simple to make. With just a handful of ingredients and no fancy equipment, you’ll whip up a dessert that’s bursting with the tropical sweetness of ripe mangoes. The velvety texture melts on your tongue, offering a refreshing escape in every spoonful. Perfect for warm days or anytime you need a little indulgence, this recipe comes together in just 40 minutes—most of it hands-off.

The natural richness of mangoes shines through, complemented by a hint of vanilla and a lusciously smooth base. It’s a dessert that feels gourmet yet is effortless to create, making it ideal for impressing guests or treating yourself. Whether you’re a novice or a seasoned cook, this ice cream promises a delightful balance of flavor, texture, and simplicity.

What You’ll Need

14 ounces (1 can / 400ml) sweetened condensed milk (fat-free or regular, cold)
2 cups (16oz / 450ml) whipping cream (cold)
1/4 cup mango puree (fresh or canned)
Optional: 1 teaspoon vanilla extract for added flavor

How to Make It

Chill the condensed milk: Place the sweetened condensed milk in the fridge to keep it cold while you prepare the other ingredients.
Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold whipping cream on medium speed until stiff peaks form.
Combine the ingredients: Reduce the mixer speed slightly and slowly pour the cold condensed milk into the whipped cream. If using vanilla extract, add it now. Increase the speed and whip until the mixture is thick and reaches stiff peaks again.
Add the mango puree: Gently swirl the mango puree into the ice cream base using a spatula. Avoid overmixing to create a marbled effect.
Freeze: Transfer the mixture to a freezer-safe container. Cover and freeze for at least 6 hours or overnight until firm.
Serve: Scoop and enjoy your creamy, no-machine mango ice cream!

Sweeten It Up: Sauce and Topping Ideas

Elevate your mango ice cream with a drizzle of warm caramel sauce or a sprinkle of toasted coconut flakes. For a tropical twist, add fresh mango chunks or a dollop of passion fruit curd. A handful of crushed pistachios or a light dusting of cinnamon can also add a delightful crunch and flavor contrast.

Serve It Right: Perfect Pairings

This no-machine mango ice cream pairs beautifully with a crisp sugar cone or a warm waffle bowl. For a refreshing dessert, serve it alongside a slice of lime pie or a scoop of coconut sorbet. Garnish with a sprig of mint or a few edible flowers for an Instagram-worthy presentation.

Keep It Cool: Storage Tips

Store your mango ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. When ready to serve, let it sit at room temperature for 5-10 minutes for easier scooping.

Mix It Up: Recipe Variations

Experiment with different fruit purees like strawberry, peach, or passion fruit for a unique twist. For a richer flavor, fold in a handful of white chocolate chips or a swirl of dulce de leche. If you’re feeling adventurous, add a pinch of chili powder for a sweet and spicy kick.

Quick Tips: Time-Saving Hacks

To speed up the chilling process, place your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. Use pre-made mango puree to save time, or blend fresh mango chunks with a splash of water until smooth. For a quicker set, freeze the ice cream in individual ramekins or silicone molds.