Easy, No Churn Mango Ice Cream

Mango ice cream with fresh mango slices with leaves mint on a glass plate

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Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
207 Calories
4g Fat
45g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 207
% Daily Value*
Total Fat 4g 5%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 4%
Protein 1g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this fantastically easy recipe for Thai mango ice cream. The texture of this frozen dessert is halfway between sorbet and ice cream and full of mango flavor. Quick and simple to make, it requires no stove or ice-cream maker, just a blender or food processor. Makes this beautiful dessert to serve company; you can make it well in advance. It is delicious as is or served with slices of fresh mango or papaya and a little coconut rum/liqueur drizzled over the top.


Steps to Make It

  1. Gather the ingredients.

  2. Slice the mangos open along all four sides and scoop out fruit from the skins. Don't forget to include fruit around the stone.

  3. Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute or until sugar has dissolved and you are left with a delicious mango puree.

  4. Add the coconut milk and lemon juice and briefly blitz to combine (a few seconds).

  5. Pour the mango puree into a bowl, scraping down the sides of the blender with a rubber spatula to remove as much of the puree as possible. ​

  6. Pour the whipping cream into the food processor or blender. Blitz until the cream forms stiff peaks or is quite stiff (not runny.

  7. Add the mango puree to the whipped cream and blitz 5 to 10 seconds or until you get a good mango-cream consistency.

  8. Pour into a large yogurt container or ice cream tub and set in the freezer for at least 6 hours, preferably 8.

  9. Serve in bowls or scoop into ice cream cones. To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time. ​


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