This easy Asian mango ice cream recipe is made from scratch with fresh mangoes and milk. It’s unbelievably flavorful and creamy without needing cream or eggs, making it lighter than cream-based variations!

Asian mango ice cream served with fresh mango chunks and a drizzle of coconut cream in a traditional Thai porcelain dish.

Tip: If you have some extra mangoes, you can use them to make mango sticky rice, mango curry, sago, or bubble tea!

Make ice cream without an ice cream maker!

No ice cream maker? No problem! This recipe comes together in minutes with just a blender. The ripe mangoes bring natural sweetness and flavor, while fresh milk adds creaminess, and sweetened condensed milk gives it a rich texture.

Traditional Asian mango ice cream served with fresh mango and coconut cream, presented on a banana leaf mat.

About this recipe

I recently discovered how easy it is to make homemade ice cream, and now our freezer is always stocked! With Thailand’s heat, my husband loves cooling down with a daily scoop or some shaved ice.

The recipe is as simple as it gets, using just three ingredients: fresh mangoes, fresh milk, and sweetened condensed milk. Everything goes straight into a blender and then into the freezer.

The hardest part is waiting for it to freeze!

Creamy mango ice cream garnished with fresh mango chunks and a spoonful of coconut cream, set against a Thai-inspired background.

One thing to keep in mind is that the sweetness of the ice cream depends on the type of ripe mangoes used. I used Thai Nam Dok Mai mangoes, which are super fragrant and naturally sweet. They’re a popular variety, so you should be able to find them at Asian supermarkets.

Don’t worry if your mangoes aren’t as sweet. Just add a bit more sweetened condensed milk to taste. After blending, give it a quick taste test before freezing and adjust as needed.

We’ll quickly go over the ingredients next, followed by easy step-by-step instructions to help you make this delicious homemade summer dessert!

Ingredient notes

You can find all the ingredients at Asian grocery stores or markets. For exact measurements, check the recipe card at the bottom of this page!

Ingredients for mango ice cream: ripe mango, sweetened condensed milk, and fresh milk, displayed on a banana leaf with Thai flowers.

Mangoes – Use sweet mangoes like Thai Nam Dok Mai, Ataulfo, or Alphonso for the best flavor. These varieties are naturally fragrant, juicy, and perfect for desserts.
Fresh milk – Provides a creamy texture without the heaviness of cream. Whole milk works best.
Sweetened condensed milk – Adds rich sweetness and a silky texture, making the ice cream smooth. Adjust the amount based on the sweetness of your mangoes.

How to make mango ice cream in a blender

Step 1: Add sliced mango pieces, fresh milk, and sweetened condensed milk to a food processor or blender. Blend until smooth and creamy.

A blender with freshly blended mango ice cream mixture.

Step 2: Pour the mango mixture into a freezer-safe container. Smooth the top with a spatula, close the lid tightly, and freeze for at least 4–6 hours, or until firm.

A bowl filled with smooth mango ice cream mixture.

Step 3: Serve your homemade mango ice cream with a drizzle of sweetened condensed milk or toppings like frozen mango cubes, whipped cream, or crushed nuts. If the texture is not smooth, you can blend the frozen ice cream again and refreeze.

Praew’s tips for success

Use very ripe mangoes for the sweetest flavor and smoothest texture. Overripe mangoes are perfect for this mango ice recipe!
Freeze the mixture in a shallow container to speed up freezing time and make it easier to scoop.
If you want to avoid ice crystals, cover the surface of the ice cream with plastic wrap before sealing the lid.

Storage Instructions

Store any leftover ice cream in an airtight container in the freezer for up to a week.
For easier scooping, let the ice cream sit at room temperature for a minute before serving.

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