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5 from 1 vote

Homemade mango ice cream with 3 ingredients

This no-churn mango ice cream recipe is super easy and delicious. With just 3 ingredients, it is soft and creamy with an intense mango flavour. You can use the same ice cream base to make different flavours.
Prep Time20 mins
Freezing Time8 hrs
Total Time20 mins
Course: Dessert
Cuisine: Continental, Gluten-free, Indian, Vegetarian
Keyword: ice-cream, mango recipes
Servings: 10
Calories: 303kcal


  • 3 ripe and juicy mangoes
  • 300 ml sweetened condensed milk (1 tin)
  • 400 ml whipping cream


  • Peel and chop the mangoes. Puree two mangoes to a thick pulp and cut one into very small pieces.
  • In a mixing bowl combine together condensed milk and mango pulp until well mixed (you can use a blender too). Once combined add the chopped mango pieces (and any other additional flavour you may want, like cardamom powder or vanilla extract).
  • Beat the whipping cream until fluffy and stiff. Fold in lightly the condensed milk and mango mixture, until well combined. That’s it!
  • Pour into a freezer container. Put a sheet of cling wrap on top, cover, and freeze for at least 8-10 hours.
  • To serve, take the ice cream out of the freezer 5 mins before serving. Open, remove the cling wrap, scoop and serve!


  • Choose the juiciest and most ripe mangoes for the recipe.
  • To give it an Indian touch, add 1 tsp of green cardamom powder, a pinch of saffron, and/or a few chopped pistachios.


Calories: 303kcal | Carbohydrates: 37.4g | Protein: 4.8g | Fat: 16.3g | Saturated Fat: 10.1g | Fiber: 1.6g | Sugar: 34.9g