No-Churn Mango Lime Swirl Ice Cream

Vanilla no-churn ice cream with swirls of mango puree and lime zest is creamy and luscious. It’s a refreshing taste of summer in every mouthful.

This post was originally published on June 11, 2018, and updated on April 29, 2024.

This ice cream, composed of a vanilla base swirled with a mango lime puree, is not only pretty but also delicious! I’m not a huge fan of yellow, but I love the shade of yellow swirls! The mango and lime combination tastes like summer and is so refreshing!

How do you pick a mango?

You would want the ripest mango you can get your hands on. Since there are so many varieties with varying shapes, sizes, and colors, the best way to determine ripeness is by feel and smell. The ones you typically see in the grocery stores will have shades of red, orange, and yellow when ripe. They should have very little to no green. A ripe mango should give very slightly when you put pressure on it with your hands. It should also have a fruity smell.

How to cut a mango:

I prefer to peel them with a paring knife or vegetable peeler, then cut my way around the large pit in the center. If you are unfamiliar with working with mangos, I found a good instructional link for various methods of peeling them here.

Helpful tips:

• If using frozen mango chunks, defrost and drain well, then pat it completely dry with a kitchen towel or several paper towels. 
• Use a powerful blender or food processor to puree mangos until smooth.
• The pureed mango should have the consistency of a thick smoothy.

Generally, instructions for no churn ice cream requires freezing time of at least 6 hours. I find the ice cream tends to be too soft at this stage. Freeze overnight or the day before for optimal firmness. You be the judge of yours.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Electric mixer—has seven speeds, a quick-release button, and a lockable swivel cord to prevent the cord from getting in the way.
• Mixing bowls—this set of nesting stainless steel bowls comes with lids. The bowls have non-slip bottoms and a pour spout.
• Silicone spatula—this set of varying spatulas and a brush is heat resistant up to 500°F.
• Loaf pan—this is a 1.5-pound aluminized steel loaf pan with a corrugated surface for even baking and quick release.

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No-Churn Mango Lime Swirl Ice Cream

Author: In Good Flavor Cooking Method:Freezing, Mixing Cuisine:American Courses:Dessert Recipe Keys: Mixing F Freezing

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time:6 hours Total time:6 hours 15 minutesServings:8 servingsCalories: kcal Best Season:Summer

Description

Vanilla no-churn ice cream with swirls of mango puree and lime zest is creamy and luscious. It’s a refreshing taste of summer in every mouthful.

Ingredients

• 2 cups ripe mango chunks, fresh or defrosted (about 2 large fresh mangos)
• 1 1/2 rounded tablespoons grated lime zest (3-4 limes)
• 1/4 cup powdered sugar, divided
• 2 cups heavy cream
• 1 (14 oz.) can sweetened condensed milk
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. If using fresh mangoes, peel and cut into bite-size chunks, cutting around the seed. If using frozen mangoes, defrost and drain well. Pat completely dry with paper towels.
2. Puree mango in a blender for food processor until almost smooth. Add 2 tablespoons powdered sugar and lime zest. Continue pureeing until completely smooth. The puree should have the consistency of a thick smoothy.
3. In a large bowl, whip heavy cream until it begins to thicken. Slowly add 2 tablespoons powdered sugar. Continue whipping until stiff peaks form. 
4. Combine sweetened condensed milk, vanilla extract, and a pinch of salt in a separate bowl. Blend well. Fold in about 1/3 of the whipped cream. Gently pour the mixture back into the whipped cream.
5. Pour 1/3 of the ice cream mixture into a 9x5x3-inch pan. Drizzle on 1/2 of the mango puree. Add the remaining ice cream mixture, followed by the remaining mango puree. Insert a butter knife deep into the pan. Cut through the ice cream mixture to create swirls.
6. Freeze for at least 6 hours. Overnight or a day ahead is best.
7. Makes 8 servings.

Keywords:Mango Ice Cream, No-Churn Ice Cream, Lime

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