There’s something deeply comforting and celebratory about homemade ice cream. Especially when it doesn’t require any special machines, complicated steps, or long ingredient lists. That’s exactly why I’m so excited to share this recipe for Mango Strawberry Ice Cream (No-Churn) with you today. It’s bright, refreshing, and so simple to make that you might just skip store-bought ice cream altogether this summer.

What is Mango Strawberry Ice Cream (No-Churn)?

This ice cream is a beautiful fusion of ripe mangoes and sweet-tart strawberries, combined in a rich and creamy base made without an ice cream maker. It starts with a simple foundation of whipped cream and sweetened condensed milk, then folded with silky mango purée and rippled with a homemade strawberry swirl.

The contrast between the smooth, tropical mango and the jammy, slightly tangy strawberry is irresistible. Every scoop looks like a miniature sunset and tastes like vacation in a bowl.

Why You’ll Love This Recipe

There are so many reasons this recipe deserves a spot in your summer dessert rotation:

No ice cream machine required. You don’t need any special tools or gadgets.
It’s incredibly creamy. Thanks to whipped cream and sweetened condensed milk, you get a soft, scoopable texture without churning.
Natural fruity flavors. Made with real mango and strawberries, not flavorings or artificial syrups.
Kid-friendly and crowd-pleasing. Perfect for backyard parties, family dinners, or just a midweek treat.
Freezer-friendly and make-ahead. Prep it and forget it until dessert time.

What It Tastes Like

The base flavor is tropical and sweet, with the lush richness of ripe mangoes shining through. The strawberry swirl adds a fruity brightness that balances out the creamy sweetness of the condensed milk. It’s a little tangy, a little sweet, and wholly refreshing. The texture is soft yet scoopable, even straight from the freezer, thanks to the magic of no-churn methods.

If you’ve never tried combining mango and strawberry in ice cream before, get ready to fall in love. The mango’s smooth texture and sweet aroma pair perfectly with the vibrant, juicy pop of strawberries.

Ingredients You’ll Need

This recipe yields about one quart of ice cream. Here’s what goes into it:

For the Mango Ice Cream Base:

2 cups ripe mango chunks (fresh or frozen and thawed)
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream, cold
1 teaspoon vanilla extract (optional)

For the Strawberry Swirl:

1 cup fresh or frozen strawberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

These ingredients are simple, but the result is anything but ordinary. If you have ripe mangoes or leftover strawberries, this is the perfect way to use them up.

Tools and Equipment

You don’t need anything fancy to make this ice cream. Just a few kitchen basics:

Blender or food processor (for puréeing the mango)
Electric mixer (handheld or stand mixer)
Mixing bowls (one large, one medium)
Small saucepan (for making the strawberry swirl)
Loaf pan or any freezer-safe container
Silicone spatula
Butter knife or skewer (for swirling)

This recipe is perfect for beginner cooks and seasoned bakers alike. It’s low-effort but high-impact.

Ingredient Tips and Substitutions

Mangoes: Fresh ripe mangoes offer the best flavor, but frozen mango chunks (thawed) work perfectly. If using canned mango pulp (like Alphonso), reduce the amount of added sugar.
Strawberries: Fresh is ideal, especially in peak summer, but frozen strawberries work just as well once simmered down.
Sweetened Condensed Milk: Don’t substitute with evaporated milk—they’re not the same.
Vanilla Extract: Optional, but it adds warmth and depth.
Lemon Juice: Brightens the strawberry swirl and brings out the fruit’s natural flavor.

Optional Additions

A swirl of raspberry or blueberry compote
A dash of cardamom or ginger in the mango base
Coconut flakes for texture and extra tropical flair
Chopped mint for a refreshing twist

How to Make Mango Strawberry Ice Cream (No-Churn)

Step 1: Prepare the Mango Purée

Add mango chunks to a blender or food processor and blend until completely smooth. You’ll want about 1½ cups of mango purée for the ice cream base. Set this aside.

Step 2: Make the Strawberry Swirl

In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over low heat, stirring occasionally, for about 5 to 8 minutes. The strawberries will break down and the mixture will thicken into a glossy, jam-like consistency. Allow it to cool completely before using. This step is essential—adding warm jam to the base will affect the ice cream’s texture.

Step 3: Whip the Cream

Using a hand mixer or stand mixer, whip the cold heavy cream on high speed until stiff peaks form. This will take about 3 to 5 minutes. Be careful not to overbeat—you want it light and fluffy, not buttery.

Step 4: Make the Mango Ice Cream Base

In a separate large mixing bowl, combine the sweetened condensed milk, mango purée, and vanilla extract (if using). Whisk until smooth and uniform.

Step 5: Fold in the Whipped Cream

Gently fold the whipped cream into the mango-condensed milk mixture in two or three batches. Use a silicone spatula and light, sweeping motions to preserve the airy texture. The result should be a thick, creamy mango ice cream base.

Step 6: Swirl and Freeze

Pour half of the mango mixture into a loaf pan or freezer-safe container. Spoon in several dollops of the cooled strawberry swirl and use a butter knife to gently swirl it through the base. Repeat with the remaining mango mixture and more strawberry sauce. Don’t overmix—you want to see ribbons of red against the orange-yellow base.

Smooth the top, cover tightly with plastic wrap or a lid, and freeze for at least six hours, preferably overnight.

Serving Suggestions

Scoop into waffle cones or classic sugar cones
Serve in bowls topped with diced fresh mango or strawberries
Garnish with shredded coconut, chopped pistachios, or fresh mint
For a fancy twist, drizzle with white chocolate or mango coulis
Create an ice cream sandwich with shortbread or coconut cookies

Tips for Success

Use ripe mangoes for maximum flavor and natural sweetness.
Chill your mixing bowl and beaters before whipping cream for best results.
Let the strawberry swirl cool fully before adding.
Use gentle folding techniques to keep the whipped cream fluffy.
Freeze in a shallow container for faster, even freezing.

Storage Instructions

Store your mango strawberry ice cream in an airtight container in the freezer. It will keep for up to two weeks. For best texture, allow the container to sit at room temperature for 5 to 10 minutes before scooping.

Frequently Asked Questions

Can I use canned mango pulp?
Yes. Just ensure it’s pure mango pulp, not mango nectar or a sweetened beverage. Adjust the sugar in your strawberry swirl if the mango pulp is very sweet.

Can I make this dairy-free?
You can substitute coconut cream for the heavy cream and use sweetened condensed coconut milk. The texture will be slightly different but still delicious.

How long does this need to freeze?
At least 6 hours, but overnight is best for that perfect scoopable texture.

Can I add other fruit swirls?
Absolutely. Try raspberry, blueberry, or even passionfruit for a twist.

Can I double this recipe?
Yes, as long as you have enough freezer-safe containers. Just swirl in layers for that marbled effect.

Conclusion

If summer had a flavor, this would be it. Creamy mango, vibrant strawberry, and a no-fuss method that delivers big on taste and beauty. This Mango Strawberry Ice Cream (No-Churn) is the kind of recipe that’s as fun to make as it is to eat—and once you taste it, you’ll be dreaming up your next fruity swirl combo.

Looking for more homemade no-churn ice cream inspiration? You’ll love these creamy creations:

Each of these recipes offers a totally different flavor experience—from candy-inspired crunch to nostalgic bakery treats—all without needing an ice cream maker.

Share Your Swirls

Did you try this mango strawberry ice cream? I’d love to see your creations. Leave a comment below with your thoughts, tips, or flavor twists. And if you’re sharing photos on Pinterest, tag them so we can all swoon over those swirls together.

Nutrition Information (Per ½ cup serving, approximate)

Calories: 230
Total Fat: 14g
Saturated Fat: 9g
Cholesterol: 50mg
Carbohydrates: 25g
Sugars: 21g
Protein: 3g

Mango Strawberry Ice Cream (No-Churn)

Author: Sam

Print Recipe

Description

This mango strawberry ice cream no-churn recipe is the taste of summer in every creamy, fruity scoop. With a luscious mango base and a vibrant strawberry swirl, it’s rich, refreshing, and comes together without an ice cream maker! The texture is smooth and scoopable straight from the freezer, and it’s perfect for cones, bowls, or summer get-togethers. A tropical treat that’s surprisingly easy to make—just whip, swirl, and freeze!

Ingredients

Scale

For the Mango Ice Cream Base:

2 cups ripe mango chunks (fresh or frozen, thawed)
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream (cold)
1 teaspoon vanilla extract (optional)

For the Strawberry Swirl:

1 cup fresh or frozen strawberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

Instructions

Purée the Mango:
In a blender or food processor, blend mango chunks until smooth. Measure out 1½ cups of the purée and set aside.
Make the Strawberry Swirl:
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat for 5–8 minutes, stirring occasionally, until thickened into a jammy sauce. Let cool completely.
Whip the Cream:
In a large mixing bowl, beat the cold heavy cream to stiff peaks using an electric mixer. This should take about 3–5 minutes.
Make the Mango Base:
In a separate bowl, whisk together the sweetened condensed milk, mango purée, and vanilla extract (if using) until smooth and combined.
Fold the Cream:
Gently fold the whipped cream into the mango mixture using a spatula. Do this in batches to keep the texture light and airy.
Layer and Swirl:
Pour half the mango mixture into a loaf pan or freezer-safe container. Add spoonfuls of the cooled strawberry swirl and gently swirl with a butter knife. Repeat with the remaining mango base and more strawberry sauce.

Freeze:
Cover tightly and freeze for at least 6 hours or overnight. Scoop and serve straight from the freezer—no churning required!

Notes

Use fully ripe mangoes for the best flavor—Ataulfo or Alphonso varieties work wonderfully.
Make sure the strawberry swirl is completely cooled before swirling into the base to avoid melting.
If using frozen fruit, thaw it first for easier blending and cooking.
For extra flair, top your scoops with shredded coconut, chopped pistachios, or fresh mint.
The ice cream will keep well in an airtight container in the freezer for up to 2 weeks.

Let sit at room temp for 5–10 minutes before scooping for that perfect creamy texture.