Homemade Mango Ice Cream

Ingredients

• 397 g, coldsweetened condensed milk
• A few drops, optionalyellow food colouring
• 473 ml, colddouble cream
• 2 largeripe mangoes

Instructions

1. 1

   Dice the mangoes

   Cut the flesh from the mangoes into dice, discarding the skins and stones.

2. 2

   Blend the fruit

   Blend the mango in a blender, food processor or with a stick blender. Measure out 2 cups (about 475 ml) of purée; this takes roughly 2½ cups (about 590 ml) of diced mango.

3. 3

   Reduce the purée

   Pour the purée into a non-stick frying pan and cook over medium-low heat, stirring constantly, for 8–10 minutes, until reduced by half. It is ready when a wooden spoon drawn across the pan leaves a path for a second; you can also measure it and check that it has reduced to 1 cup (about 240 ml) or less.

4. 4

   Cool the mango

   Leave the reduced purée to cool.

5. 5

   Mix the base

   Combine the cooled mango purée and cold sweetened condensed milk in a large mixing bowl. Add the food colouring if using, whisk until combined, then set aside.

6. 6

   Whip the cream

   In a separate bowl, whisk the cold double cream by hand or with a hand mixer or stand mixer until it forms stiff peaks. The cream should hold its shape on the whisk or beaters; colder cream whips more quickly.

7. 7

   Fold in the cream

   Add a large spoonful of whipped cream to the mango mixture and fold until mostly combined; a few lumps are fine. Use a rubber spatula to fold the mango mixture into the remaining cream until smooth, which may take a few minutes.

8. 8

   Fill the container

   Transfer the mixture to a loaf tin, another non-reactive container or an ice cream tub. Tap it lightly on the work surface to release air bubbles, then smooth the top with the spatula.

9. 9

   Cover and freeze

   Press cling film or baking parchment directly onto the surface, then wrap the container well with cling film to help prevent ice crystals, freezer burn and unwanted freezer flavours. Freeze until solid, about 6 hours.

10. 10

    Soften and serve

    Remove the cling film and parchment. Leave the ice cream to stand for 5 minutes, then scoop and serve. If it has been frozen for 24 hours or longer, allow a few extra minutes for it to soften enough to scoop.

What is mango ice cream?

Mango ice cream is a frozen dessert flavoured with ripe mango. This Caribbean-inspired version uses a no-churn method, so whipped cream supplies the airy texture without an ice cream machine.

Fruit reduction: Cooking the purée before mixing concentrates the mango flavour and removes some of its water. Sweetened condensed milk and whipped cream make a rich, simple base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 558 calories, 0g protein, 0g carbs, 0g fat.

The mango contributes most of the fruit-based carbohydrates, while sweetened condensed milk also supplies carbohydrates and sugar. Double cream is the main source of fat; this recipe contains no substantial protein-rich ingredient. For a more balanced plate, serve a scoop after a meal that includes a protein source and vegetables.

Choosing and preparing the mangoes

Ripe fruit: Choose mangoes that smell fragrant and give slightly when pressed. Very firm fruit may be less sweet and harder to blend smoothly.

Purée measure: The recipe calls for 2 cups (about 475 ml) of purée before cooking. Measure it before reducing so you can judge how far it has cooked down.

Why reduce the purée?

Steady stirring: Keep the pan over medium-low heat and stir constantly so the purée cooks evenly without catching on the bottom.

Doneness cue: A brief trail left by a wooden spoon is a useful visual check. The purée should also be reduced by about half, to 1 cup (about 240 ml) or less.

Getting the cream right

Cold cream: Start with cold double cream and a clean bowl to help it whip efficiently. Stop when it holds stiff peaks rather than continuing to beat it.

Gentle folding: First loosen the mango mixture with one spoonful of cream, then fold it into the rest. Use a spatula and broad, gentle strokes to combine the two without knocking out too much air.

Freezing for a smooth scoop

Surface cover: Press cling film or baking parchment against the ice cream itself before wrapping the container. This limits exposure to air and helps protect the surface in the freezer.

Serving cue: After about 6 hours, check that the centre is solid. Leave the tub out for 5 minutes before scooping, or a little longer if it has been frozen for at least 24 hours.

What to serve alongside

Fresh fruit: A few pieces of fresh mango make a straightforward accompaniment and echo the flavour in the ice cream.

Contrasting textures: Serve a scoop with crisp biscuits or a small portion of toasted coconut for crunch. Keep accompaniments separate until serving so they stay crisp.

Recipe notes & tips

• Chill the condensed milk and double cream before you begin.
• Stir the mango purée constantly while it cooks to prevent it catching.
• Let the reduced purée cool completely before mixing it with the cream.
• Stop whipping as soon as the cream holds stiff peaks.
• Fold with a spatula rather than beating the mango mixture into the cream.
• Press the covering directly onto the surface before wrapping the container.

Variations

• Add lime: Stir a little lime zest into the cooled mango purée for a citrus note.
• Use another mango: Replace the mangoes with another ripe variety, keeping the measured purée quantity the same.
• Skip the colouring: Leave out the optional food colouring for a natural mango shade.
• Add coconut: Serve with toasted coconut for a crunchy topping.
• Make it tropical: Serve each scoop with fresh pineapple on the side.

Common mistakes to avoid

• Hot purée: It can soften the whipped cream; let the mango cool fully before combining.
• Under-reduced fruit: Excess liquid can affect the texture; cook until the purée is about half its original volume.
• Overwhipped cream: It can become grainy; stop once stiff peaks form.
• Rough mixing: Beating can deflate the cream; fold gently with a spatula.
• Uncovered surface: Air exposure can dry the top; press a cover against the ice cream before sealing the container.
• Serving straight from the freezer: The ice cream may be too firm to scoop; leave it out for 5 minutes or longer if needed.

How to store

Keep the ice cream tightly covered in a freezer-safe container. For best texture, use it within about 1 month; let it stand for 5 minutes before scooping, or a little longer after extended freezing. Avoid repeated thawing and refreezing.

Frequently asked questions