Eat Well Bake Often

Mango Ice Cream

It’s almost Mango season here in the Philippines and what better way to pair off the summer season – with ice cream, of course!
This is an ice cream recipe that does not require an ice cream machine. Yes, you got that right!
The base mixture only requires 2 ingredients, then you can make endless flavors!
Remember, all your ingredients should be cold/chilled for this to work properly. It would be better if you also chill your mixing bowl and whisk attachment. 🙂

Mango Ice Cream

  • Servings: about 2.5-3 pints
  • Print


  • 250ml Whipping Cream
  • 100ml Condensed Milk
  • 2 cups Mango Puree


  1. Using the whisk attachment of a stand mixer, whip the whipping cream until medium to stiff peaks form.
  2. Gradually pour the condensed milk into the whipped cream and let it whip for another 30 seconds to 1 minute or until stiff peaks form.
  3. Carefully fold in the mango puree until fully incorporated.
  4. Transfer into a container and freeze for 4 to 6 hours.
  5. TIP: If you want mango chunks, you can fold in diced mangoes into the mixture.


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