About this recipe

A luscious, tropical mango ice cream made with ripe mangoes and rich cream — no ice cream machine required. This no-churn Caribbean-inspired treat is silky smooth, naturally sweet, and bursting with fresh mango flavor. Perfect for hot days or as a refreshing finish to a festive island-inspired meal.

Instructions

1. 1

   Add the chopped mango flesh, sweetened condensed milk, lime juice, powdered sugar, and a pinch of salt to a blender. Blend on high until completely smooth and creamy, about 60 seconds. Taste and adjust sweetness with a little more powdered sugar if needed. Set the mango purée aside.

2. 2

   Pour the cold heavy whipping cream and vanilla extract into a large mixing bowl. Using a hand mixer on ^[medium-high speed], whip the cream until stiff peaks form, about 3–4 minutes. Be careful not to over-whip.

3. 3

   Gently fold the mango purée into the whipped cream using a rubber spatula. Use slow, sweeping motions from the bottom of the bowl upward to keep the mixture light and airy. Fold until just combined with no white streaks remaining.

4. 4

   Pour the mango cream mixture into a loaf pan or freezer-safe container. Smooth the top with the spatula. Press a sheet of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freezer for at least 4 hours, or overnight for best results.

5. 5

   When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones and garnish with fresh mango slices and a sprinkle of lime zest if desired.