Homemade Mango Ice Cream

  • 2 large mangoes , ripe and juicy - to make 2 cups puree
  • 395 g / 14 oz sweetened condensed milk (1 can)
  • 2 cups thickened cream / heavy cream / whipping cream , cold
  • 1/8 tsp yellow liquid food colouring

  1. Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
  2. Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
  3. Cool puree.


  1. Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
  2. Beat cream with a hand held beater or stand mixer until stiff peaks form.
  3. Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine.
  4. Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
  5. Pour into a container. I recommend glass, if you can, or other non reactive container.
  6. Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap. Freeze for 12+ hours.
  7. Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve! If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.
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