3 Ingredient Mango Ice Cream (No Churn!)

By Karyl Laeving. Updated December 13, 2025. ⭐⭐⭐⭐⭐ from 128 votes.

Creamy, tropical, and unbelievably easy, 3 Ingredient Mango Ice Cream (No Churn!) delivers pure mango flavor with zero machines and zero stress. This freezer-friendly favorite uses ripe mango, cream, and a simple sweetener to create a scoopable dessert that tastes like summer sunshine.

3 Ingredient Mango Ice Cream (No Churn!)

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• Author: Karyl Laeving
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

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Description

This ultra-creamy 3 Ingredient Mango Ice Cream (No Churn!) is made with ripe mango, cream, and a simple sweetener. No machine required. Just blend, fold, and freeze for a scoopable tropical dessert.

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Ingredients

Scale 1x2x3x

2 cups ripe mango chunks (360 g)

1 cup heavy cream or full-fat coconut cream (240 ml or 240 g)

1/2 cup sweetened condensed milk or maple syrup (120 ml or 160 g)

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Instructions

1. Blend mango until completely smooth.

2. Whip heavy cream to soft peaks or stir coconut cream until thick and creamy.

3. Gently fold mango purée and sweetener into the cream.

4. Transfer to a loaf pan and smooth the top.

5. Cover and freeze for 4 to 6 hours until firm but scoopable.

6. Rest at room temperature for 5 minutes before scooping.

Notes

Use very ripe mango for the best natural sweetness and color.

For dairy-free, use chilled full-fat coconut cream only.

If frozen solid overnight, let soften briefly before serving.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: No Churn
• Cuisine: Tropical

Nutrition

• Serving Size: 1/2 cup
• Calories: 210
• Sugar: 25 g
• Sodium: 10 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg

About This Recipe

What it is

A silky no-churn mango ice cream made with just three ingredients and one bowl. No eggs. No cooking. No ice cream maker.

Why it works

Ripe mango provides natural sweetness and body. Cream adds richness. A simple sweetener keeps the texture soft and scoopable after freezing.

When to make it

Hot days, last-minute desserts, or whenever you want a clean, fruity frozen treat that feels indulgent but effortless.

Why You’ll Love It

• Only 3 ingredients and 10 minutes of prep
• No churn and no special equipment
• Ultra-creamy texture with bold mango flavor
• Easy to make dairy-free
• Perfect base for mix-ins or swirls

Key Ingredients & Notes

Mango
Use ripe fresh mango for the brightest flavor or frozen mango for convenience. Ataulfo or honey mangoes are especially creamy. Blend until completely smooth for the silkiest ice cream.

Cream
Heavy cream creates classic richness. For dairy-free, use full-fat coconut cream chilled overnight. Scoop the solid cream only.

Sweetener
Sweetened condensed milk delivers the creamiest texture. Maple syrup or honey also work if your mango is very ripe. Adjust to taste.

Ingredient science tip: Mango contains natural fibers that help stabilize the mixture, which is why this recipe freezes smoothly without eggs. For more on mango varieties and ripeness, see guidance from BBC Good Food .

How to Make 3 Ingredient Mango Ice Cream (No Churn!)

1. Blend the mango
   Add mango to a blender. Blend until completely smooth with no visible fibers. You should have about 1 1/2 cups purée or 360 g.
2. Whip or stir the cream
   If using heavy cream, whip to soft peaks in a cold bowl. If using coconut cream, stir until thick and smooth.
3. Sweeten
   Gently fold in the sweetener until fully incorporated. Taste and adjust.
4. Freeze
   Transfer to a loaf pan. Smooth the top. Cover tightly and freeze for 4 to 6 hours until firm but scoopable.
5. Serve
   Let sit at room temperature for 5 minutes. Scoop and enjoy.

Visual cues: The mixture should look glossy and thick before freezing. After freezing, the edges will be firm and the center softly set.

Pro Tips for Success

• Use very ripe mango for maximum sweetness and color.
• Blend longer than you think to remove all fibers.
• Chill the bowl and beaters for faster whipping.
• Press parchment directly on the surface to prevent ice crystals.
• For extra smooth scoops, stir once after 2 hours, then refreeze.
• If freezing overnight, rest the pan on the counter before scooping.

Variations & Substitutions

• Dairy-free coconut mango ice cream: Use coconut cream and maple syrup.
• Lime mango: Add 1 teaspoon lime zest for brightness.
• Vanilla mango: Add 1 teaspoon vanilla extract.
• Swirl-in: Ripple mango purée or coconut caramel before freezing.
• Chunky texture: Fold in small mango cubes right before freezing.

Trending now on Flavor & Recipes, if you love simple frozen treats, try 3 Ingredient Mango Ice Cream (No Churn!) alongside 3 Ingredient Banana Nice Cream (Creamy & Dairy-Free) and High Protein Chocolate Yogurt Ice Cream (No Churn!) for a freezer lineup that never misses.

Serving & Storage

Serving
Scoop into chilled bowls. Top with toasted coconut, fresh berries, or a squeeze of lime.

Refrigeration
Not recommended.

Freezing
Freeze up to 2 weeks tightly covered.

Reheating
Not needed. Rest 5 minutes at room temperature before scooping.

Shelf life
Best within 7 to 10 days for peak flavor and texture.

For freezing and storage best practices, The Spruce Eats offers helpful guidance on preventing freezer burn and maintaining creaminess .

FAQs

Conclusion + CTA

This 3 Ingredient Mango Ice Cream (No Churn!) proves that simple can still be spectacular. If you make it, leave a rating, share a comment, and tag your scoops. Want more trending no-bake desserts? Subscribe to the Flavor & Recipes newsletter for weekly favorites and freezer wins.