Mango Ice Cream Without Ice Cream Maker
Mango Ice Cream Without Ice Cream Maker is a easy French recipe that serves 4. 250 calories per serving. Recipe by Amour de cuisine Soulef on YouTube.
Prep: 30 min | Cook: PT0M | Total: 45 min
Cost: $6.70 total, $1.68 per serving
Ingredients
- 2 unités Ripe mango (Peeled, flesh cut into dice (1/3) and the rest reduced to purée)
- 1 boîte (≈ 397 g) Sweetened condensed milk (Nestlé) (Use the whole can)
- 300 ml Double cream (30 % FAT) (Whip to stiff peaks)
- 1 cuillère à soupe Fresh lemon juice (Optional, adds brightness and balances the sugar)
Instructions
Prepare the mangoes
Peel the mangoes, cut 1/3 of the flesh into small dice and set aside. Reduce the rest to purée using a blender.
Time: PT10M
Mix the condensed milk and purée
In a bowl, combine the sweetened condensed milk, mango purée and lemon juice (if used). Stir until a homogeneous mixture is obtained.
Time: PT5M
Whip the cream to stiff peaks
Pour the very cold double cream into a large bowl and whisk at medium then high speed until firm peaks form.
Time: PT5M
Fold the sweet mixture into the whipped cream
Add the sweetened condensed milk mixture to the whipped cream in three additions, gently folding with a spatula each time to avoid deflating the cream.
Time: PT5M
Add the mango dice
Fold in the reserved mango dice, distributing them evenly throughout the mixture.
Time: PT2M
Transfer to the freezing container
Pour the preparation into an airtight container, smooth the surface with the spatula and close the lid.
Time: PT2M
Freezing and scraping the crystals
Place the container in the freezer. Every 2‑3 hours, remove the ice cream, scrape it with a fork to break the crystals, then return to the freezer. Repeat until a creamy texture is achieved (about 6‑8 hours).
Time: PT0M
Serve
Remove the ice cream from the freezer 10 minutes before serving, form scoops with an ice‑cream scoop and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free, Egg‑free, low-calorie
Allergens: Milk
Ingredient Substitutions
- Instead of Ripe mango: Canned tropical fruits (drained), Passion fruit purée
- Instead of Sweetened condensed milk (Nestlé): Homemade sweetened condensed milk (milk + sugar), Evaporated milk + sugar
- Instead of Double cream (30 % FAT): Whole cream (35 % FAT), Liquid cream + melted butter
- Instead of Fresh lemon juice: Lemon zest, A splash of apple cider vinegar
Equipment Needed
- Kitchen knife
- Cutting board
- Immersion blender or food processor
- Large mixing bowl
- Hand whisk or electric mixer
- Silicone spatula
- Airtight container (plastic or glass)
- Fork (to break crystals)
- Freezer
Critical Steps — Do Not Skip
- Whip the cream to stiff peaks without over‑beating.
- Scrape the ice crystals every 2‑3 hours during freezing.
Chef Tips from the Video
- For an ultra‑smooth texture, pass the mango purée through a sieve before incorporating.
- A splash of rum or fruit liqueur (optional) adds aromatic depth without affecting freezing.
Troubleshooting
The ice cream is grainy after the first freeze.
Scrape the crystals vigorously with a fork and repeat the process every 2 hours.
The cream does not whip into whipped cream.
Make sure the cream is very cold and that the bowl and whisk are chilled. Use a cream with at least 30% fat.
The taste is too sweet.
Reduce the amount of sweetened condensed milk or add a bit more lemon juice to balance.
Storage
Refrigerator: Store the ice cream in the freezer; if you take it out, keep it in the refrigerator for a maximum of 1‑2 days.
Freezer: Up to 2 weeks in an airtight container.
Room temperature: Do not leave at room temperature for more than 30 minutes, otherwise the texture deteriorates.
Make-Ahead Tips
- Prepare the sweet mixture and the whipped cream separately, then assemble just before freezing.
- The ice cream stores very well in the freezer; you can make it 2 days ahead.
Last updated: August 20, 2026
