This mango ice cream couldn’t be easier. Made with just two ingredients and no ice cream maker, this summertime treat is the perfect way to cool down.
Whether you're a mango lover or just looking for a new dessert to try, homemade mango ice cream is a delicious and easy recipe that is sure to impress.
Skip the dyes and added ingredients. Instead, whip up a batch of the EASIEST homemade ice cream ever.
This mango ice cream has just two ingredients and comes out in an ultra-creamy, soft serve that no one can pass up. As a Certified Nutrition Coach, it's definitely a go-to frozen dessert.
Mango ice cream is easily one of the best dessert recipes to have in your pocket, along with this 5-ingredient cherry crisp, of course. It’s tropical, refreshing, and a great energizer on a hot day! Plus, this mango ice cream recipe doesn't require an ice cream maker, just like this protein frozen yogurt.
Psst. Need more energy? Grab a free 4-day energizing meal plan to help amp you up!
Ingredients You Need
Only two ingredients make this delicious mango ice cream come together!
Frozen mango: when blending, frozen mango makes a smoothie ultra thick. When blended with only a tiny bit of liquid, frozen mango makes soft-serve ice cream! You can also make it into something like a mango protein smoothie that comes out ultra-creamy.
Coconut milk: full-fat coconut milk is best. This is what replaces sweetened condensed milk or heavy cream in a traditional mango ice cream recipe. Alos, you only need a little bite. Any more and you’ll have a smoothie and not ice cream.
How To Make It
- Place the coconut milk into a high-powdered blender like a Vitamix.
- Add the frozen mango on top.
- Blend and use a tamper to help you. You may need to pause and scrape the sides.
- Blend until the ice cream mixture is completely smooth.
- Serve as is in bowls or transfer it to a freezer container for 30 minutes for a bit more firmness.
Step By Step Photos
Important Teaching Tips
Make sure you use a high-powered blender. Without it, you’ll be tempted to add more liquid to “get it moving” and then you won’t have a thick consistency. You definitely don't need an ice cream maker though.
If you have a Ninja you can peek at these Ninja creami recipes too for frozen treats.
You want the "coconut cream" from the can of coconut milk. Know that the thick white part is the "coconut cream" and it should be semi-soft or solid and not liquid.
You do need to help the blender and push it down with a temper frequently.
If the homemade ice cream gets stuck, scrape the sides to “flip” the ice cream and keep going.
This mango ice cream tastes best freshly made. Though you can freeze it, it will turn into more of a hard, flakey ice cream with ice crystals versus a smooth soft serve.
Toppings
Because mangos are so perfect as is, you don’t need to add any sugar to the ice cream.
However, sometimes it is fun to make soft serve bowls. My kids like to add in any of the following for “texture”:
- Toasted coconut
- Chocolate chips
- Sprinkles
If you have extra mango to use up, make a pulp and whip up this easy passionfruit mango mousse for an extra treat too.
Frequently Asked Questions About Homemade Ice Cream
Traditional mango ice cream is made of mangos, cream, and sugar. The at-home, no-churn variations requires just mangos to make a creamy, soft-serve base.
Like any ice cream, it will technically last a few weeks. However, this 2-ingredient mango ice cream tastes best when eaten fresh. Otherwise, it starts to get hard and ice crystals develop on it in the freezer.
Though an ice cream maker works well for traditional mango ice cream recipes, it hasn't been tried for this specific mango ice cream. Instead, this recipe uses a high-powered blender and that's all that's needed.
Other Homemade Ice Cream Recipes You’ll Enjoy
Dairy-free Mango Ice Cream
Video
Equipment
Ingredients
- 2 cups Frozen mango
- ¼ cup Coconut milk
Instructions
- Place the coconut milk into a high powdered blender like a vitamix.
- Add the frozen mango on top.
- Blend and use a tamper to help you. You may need to pause and scrape the sides.
- Blender until completely smooth.
- Serve as is in bowls or transfer it to a freezer container for 30 minutes for a bit more firmness.
Notes
- Make sure you use a high-powered blender. Without it, you’ll be tempted to add more liquid to “get it moving” and then you won’t have a thick consistency.
- You do need to help the blender and push it down with a temper frequently.
- If the homemade ice cream gets stuck, scrape the sides to “flip” the ice cream and keep going.
- This mango ice cream tastes best freshly made. Though you can freeze it, it will turn into more of a hard, flakey ice cream with ice crystals versus a smooth soft serve.
- You definitely don't need an ice cream maker though.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Jane says
I love this recipe! I made it with my mom and we had a blast. It's so easy to make and tastes amazing.
fitasamamabear says
Glad to hear it1
Janice says
Can't resist but to make more of this mango ice cream. I love how easy it is to make them, plus my family also loved them! It's a perfect summer treat!
fitasamamabear says
It's definitely a refreshing one1
Vladka says
This is a simple and delicious dessert I can have every day and won't feel any quilt. I have tried it with other frozen fruits I had in my freezer, and it worked too.
fitasamamabear says
Glad you love it!
Healing Tomato says
Leaving in Florida, we are always looking for easy cooling recipes. We made this mango ice cream yesterday and it was perfection! The ice cream was so easy to make and it tasted so good! My only regret is that I made a small batch. Lesson learned! 🤣
Healing Tomato says
I meant Living! not leaving. 🙂
fitasamamabear says
Haha as the queen of typos, I got it 😉
fitasamamabear says
Wahoo! The simplicity of it is the best lol
Jessica says
We've recently ditched store-bought frozen treats and have been experimenting with homemade ice cream recipes. This one was such a hit with my family! I love how quick it is to pull together. On particularly hot afternoons we do as suggested in the recipe and freeze about half an hour before serving.
fitasamamabear says
I love that the family loves it!