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a bowl of mango ice cream served with a spoon

Mango Ice Cream

Homemade Mango Ice Cream is the perfect summertime treat!
Course Dessert
Cuisine American, Western
Keyword mango ice cream
Prep Time 10 minutes
freezing time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 396kcal


  • 2 ripe mangos peeled, de-seeded, and diced
  • 1/2 cup (120ml) sweetened condensed milk
  • 1 cup (240ml) cream or heavy whipping cream
  • 2 tsp vanilla extract optional


  • Peel mangos and remove the seed. Cut into small cubes.
  • Next, use a stand mixer or handheld mixer to beat cream until stiff peaks form.
  • Add the condensed milk and mangos, then fold together to combine.
  • Transfer the ice cream into a storage container, cover and allow to freeze overnight.


Recipe Tips

  • Let the ice cream soften at room temperature so it becomes scoopable before serving.
  • It's possible to use defrosted frozen mango instead of fresh, but the ice cream will not be as flavorful.
  • The mango varieties with the sweetest, most intense flavor and color are Honey Gold, Kensington Pride, and Pearl.

More Frozen Dessert Recipes


Calories: 396kcal | Carbohydrates: 38g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 72mg | Potassium: 360mg | Fiber: 2g | Sugar: 35g | Vitamin A: 2097IU | Vitamin C: 39mg | Calcium: 159mg | Iron: 1mg