You know that moment when you eat a perfectly ripe mango and the juice practically drips down to your elbows? That’s the feeling I was chasing with this ice cream. I’m not gonna lie, I’ve been burned before. Fruit ice creams can be icy, or worse, they taste like faintly fruity sweet cream. NOT THIS ONE. This mango ice cream is so creamy, so intensely mango-flavored, it’s like you’re eating a frozen mango lassi or a cloud of mango mousse. The secret? Reducing the mango puree to concentrate the flavor and get rid of excess water. (I learned this the hard way after a batch of weirdly icy mango slush.) And because we’re keeping it no-churn, it’s a total breeze. This is the dessert I make when I’m dreaming of a vacation but my wallet says “staycation.” It’s pure, sunny, tropical happiness in a bowl.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 minutes + 6 hrs freeze | 10 minutes | 6.5+ hours | 8-10 | Easy |
📝 INGREDIENTS SECTION
The Tropical Star:
- 3 cups ripe mango puree (from about 3-4 large, very ripe Ataulfo or Alphonso mangoes—they’re the sweetest!)
- 2 tbsp granulated sugar (only if your mangoes aren’t super sweet)
- 1 tbsp fresh lime juice (to make the mango flavor POP!)
The Creamy Dream Team:
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream, ICE COLD
👩🍳 HOW TO COOK!
- The Flavor Concentration (The Secret Step!): This is what makes it AMAZING. Pour your fresh mango puree into a saucepan. Cook it over medium heat, stirring often, for about 8-10 minutes until it has reduced by about a quarter and thickened significantly. It should darken slightly in color and smell incredible. This drives off excess water, which means no ice crystals! Stir in the lime juice. Let this cool completely. (I spread it on a plate and pop it in the freezer for 15 minutes to speed this up.)
- The Sweet Base: In a large bowl, whisk the completely cooled, concentrated mango puree with the sweetened condensed milk and vanilla extract. It should be a smooth, gloriously orange-yellow mixture. Taste it! This is your chance to adjust. Need more lime? A pinch more sugar? Now’s the time.
- The Whipped Cloud: In a separate, impeccably clean and cold bowl, whip the heavy cream until you get stiff peaks. Don’t go too far! You want billowy, soft peaks that hold their shape.
- The Gentle Marriage: Take a big scoop of the whipped cream and fold it into the mango base to lighten it. This makes it easier to combine everything without deflating the cream. Now, gently fold in the remaining whipped cream with a spatula. You’re looking for no white streaks, but be patient and kind to those air bubbles!
- The Freeze: Pour this sunny, fluffy mixture into a 9×5 loaf pan. Smooth the top, cover it tightly with plastic wrap, and freeze for at least 6 hours, but overnight is truly best. This patience allows the texture to become perfectly scoopable and creamy.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver] You can use frozen mango chunks! Just thaw them completely, puree, and then make sure to cook them down as directed. It works like a charm.
- [Essential Technique Tip] The #1 most important step for intense flavor and a creamy (not icy) texture is REDUCING THE MANGO PUREE. Do not skip this! Cooking out the water is the game-changer. Also, using the ripest, sweetest mangoes you can find is non-negotiable. Their flavor is the star of the show.
❓ READERS ASKED, WE ANSWERED
Q: Can I make this with canned mango pulp?
A: Absolutely! It’s a great shortcut. Just make sure it’s 100% pure mango pulp with no added sugar or flavors. You’ll still want to simmer it for 5-10 minutes to thicken it up a bit, as it can be more watery than fresh puree. My favorite brands are Kesar or Alphonso mango pulp—they’re intensely flavorful!