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Mango Gelato

This Mango Gelato is creamy, easy to make, and has a delicious tropical mango flavor!

You’ll love that this simple no-churn gelato uses just 4 ingredients and is so incredibly creamy and scoop-able. Just one bite and you will journey from Italy to a tropical island!

Mango gelato in a waffle cone.
The taste of summer!

This Mango Gelato is super quick to prepare and doesn’t require an ice cream maker. You’ll never buy mango ice cream from the store again once you’ve tried this deliciously creamy and perfectly sweet homemade gelato. 

The secret to this Mango Gelato is in the fresh mango puree! Fresh mangoes bring so much natural sweetness and flavor to this gelato. Just like my Italian Panna Cotta, fragrant Strawberry Coulis, or Blueberry Compote, this Mango gelato is the perfect sweet treat for a warm summer’s day!

Why you’ll love this recipe

  • Four ingredients – unlike store-bought ice creams, this frozen treat doesn’t have a long list of ingredients or preservatives. Just four basic ingredients! 
  • Tropical flavors – the fresh mango puree in this homemade ice cream recipe adds the perfect sweetness and is sure to transport you to a tropical island on a warm day. 
  • No-churn – this Italian Mango gelato recipe is so easy to prepare and doesn’t require any fancy gelato machines or makers. All you need is one large mixing bowl and a whisk. 
  • Creamy – you won’t believe how wonderfully creamy the texture of this no-churn gelato is! It’s so incredibly luscious and I know after just one taste, you’ll be left wanting more.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.


Ingredients for this recipe as in the recipe card viewed from above.
  • Mango puree – remove the skin of fresh ripe mangoes and blend the mango pulp until smooth to form the puree. Use a fresh mango that has lots of flavor. Depending on where you live try Kensington Pride or Alphonso mangoes because they have a stronger taste. You could use canned mango puree instead. Or thaw and puree frozen mango pieces.
  • Sweetened condensed milk – sweetens this delicious Mango gelato. I personally find there’s no need for additional sugar. If you can’t find condensed milk in your area, it can be made by boiling together whole milk and sugar until reduced and thickened. There are many recipes online.
  • Heavy cream – be sure to use cream with at least a 30% fat content for creamy gelato.
  • Vodka – this might be a surprising ingredient, but a little dash of vodka (or another liquor) helps to maintain the creamy and scoopable texture of this mango gelato. 


Scooping the flesh from a mango half.

Cut each mango into two “cheeks” on either side of the seed. Make crisscross cuts in the flesh and scoop out with a spoon.

Mango puree in a food processor viewed from above.

Place the mango flesh in a food processor to create a puree.

Condensed milk being poured into thick cream.

Using a large whisk, whip the cream until soft peaks form. Then whisk in the condensed milk.

Pouring mango puree into thick cream.

Add the mango puree and vodka.

Stirring white and orange creamy mixture together.

Whisk just until the mixture achieves a thick, but soft and ribbony consistency.

Pouring thick, creamy, pale yellow mixture into a loaf pan.

Transfer the mixture to a loaf pan and freeze for 6 hours or overnight before serving.

Marcellina’s Hint: Have all the ingredients and kitchen equipment very cold so that the gelato doesn’t melt. 


  • Vodka – you could use another liquor like gin, whisky, or tequila in this homemade gelato.
  • Mango puree – if you can’t find fresh mangoes, you could substitute frozen mango pieces, that have been thawed and blended. 


  • Tangy – add a squeeze of lime and lemon juice to this Mango gelato for a tang that compliments the mango flavor perfectly.
  • Spicy – a sprinkle of red pepper flakes or Mexican tajin is a delicious variation to this recipe. 
  • Coconut cream – while I haven’t tried it myself, you could use coconut cream in place of heavy cream. It doesn’t have quite the same body as heavy cream, however, the flavor would be amazing. 


You’ll love that you can make this Mango gelato without an ice cream maker or machine! Just a large mixing bowl, loaf pan, and a whisk. 


This Mango gelato can be stored in the loaf pan, wrapped with tightly cling wrap, or in an airtight container in the freezer for up to 3 months. 

Remove from the freezer a few minutes before serving. The time is dependent on how warm the climate is. In hot weather, it won’t take long to soften but in colder weather, you may have to remove the gelato from the freezer earlier.

Top tip

Pale yellow scoops of gelato in a plate with a waffle cone.
  • Don’t forget to have all the ingredients well chilled including the condensed milk and the vodka.
  • Whenever you make gelato, ice cream, or frozen desserts, it is important to freeze the bowls, utensils, and particularly the pan you will be freezing your gelato in. This tip really helps to keep the ice crystals to a minimum.
  • Take care not to overwhip the cream or you’ll make butter. This isn’t a recipe that you can walk away from. Stay close by, keeping a close eye on the cream, and stop the mixer to check if you’re unsure. You’ll know that the cream is a soft peaks stage when you lift the whisk and the cream holds a peak before falling back on itself.
  • After adding the final ingredients, whisk only until thick and ribbony. This means that the gelato mixture will fall from the whisk in thick ribbons.


What is the difference between gelato and ice cream?

Gelato and ice cream are very similar and you might think they are the same. In fact, gelato is the Italian word for ice cream. But there are differences. Both are prepared with the same ingredients cream, milk, sugars, and flavorings like nut and fruit purees. However, ice cream often has egg yolks added but gelato rarely does making ice cream higher in fat than gelato.

The biggest difference between gelato and ice cream is how each is churned and serving temperature. Gelato is churned slower and has less air incorporated which means it’s more dense than ice cream. Then when serving, gelato is served at a higher temperature the ice cream allows the flavors to be more intense.

Is gelato healthy?

This homemade Mango gelato contains only four ingredients and is completely preservative and additive-free. I love knowing exactly what’s in my gelato! While I wouldn’t consider gelato a healthy food, I do believe in enjoying all foods in moderation.

Does mango gelato have dairy?

My recipe for mango gelato does have dairy in the form of condensed milk and cream. However, you could try making it with condensed coconut milk instead of regular condensed milk and coconut cream instead of heavy cream. While I’ve never tried this, it should work. 

Serving Suggestions

Close up of scoops of yellow ice cream in a cone.

I can’t think of a better way to end a simple meal of pasta with garlic butter sauce than with this refreshing Mango gelato recipe! Serve it between two cookies or in a waffle cone just like my homemade krumkake cones. I also love serving my Mango Gelato with fresh strawberries, blueberries and raspberries. Or with a sprinkle of chopped walnuts and toasted coconut.

But don’t forget some of my other favorite dessert recipes like Mascarpone Cream, Italian Tiramisu, Christmas gelato Pudding or Nutella Panna Cotta!

Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!

Mango gelato in a waffle cone.

Mango Gelato Recipe

This Mango Gelato is an easy, no-churn version that uses fresh mango puree for the best flavor!
5 from 44 votes
Print Pin Review
Prep Time: 20 minutes
2 hours
Total Time: 2 hours 20 minutes
Servings:8 servings
Author: Marcellina


  • 2 cups mango puree (you'll need 2 large or 3 medium mangoes) see instructions on how to make
  • 14 ounces condensed milk (1 can or 395 grams)
  • 2 cups heavy cream
  • 2 tablespoons vodka


  • Place condensed milk and vodka in refrigerator the night before making gelato.
  • Place a large mixing bowl and a loaf pan in the freezer for 15 minutes before making gelato.
  • Cut the flesh off each mango on either side of the seed.
  • Make crisscross cuts in the flesh without cutting through the skin then use a spoon to scoop out the mango flesh.
  • Whiz the mango flesh in a food processor until smooth.
  • Measure out 2 cups of puree for this recipe and refrigerate until very cold.
  • When everything is very well chilled, begin to make the gelato. Pour the heavy cream to the cold mixing bowl. Using a large whisk, whip the cream until soft peaks form.
  • Add condensed milk and whisk until combined.
  • Add the mango puree and vodka. Mix gently to combine, then whisk until the mixture achieves a thick, but soft and ribbony consistency.
  • Transfer the mixture to a loaf pan (or a lidded container) and freeze for 6 hours or overnight.
  • Remove the mango gelato from the freezer a few minutes before serving to soften. Serve in a bowl OR place a scoop between two cookie like pizzelle for a special treat!


Tips for Success
  • Prepare the mango puree in advance so that it can be chilled.
  • Don’t forget to have all the other ingredients and utensil well chilled too.
  • Take care when whipping the cream. If over whipped cream will turn into butter.
  • Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.
  • Be sure to take it out for a few minutes to soften before serving. 
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 408kcal | Carbohydrates: 38g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 80mg | Potassium: 348mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1697IU | Vitamin C: 25mg | Calcium: 187mg | Iron: 0.3mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

This updated recipe was first published on 18 January 2017

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5 from 44 votes (39 ratings without comment)

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Recipe Rating


  1. 5 stars
    Loved this – I also love in South Florida so always looking for recipes to try with mango. Need some help on it crystallizing a bit too much more than I would like. I froze everything – whisk, mixing bowl, gelato bowl, etc and chilled all of the ingredients but still a bit of crystallization. I did use regular cream – problem there?

    1. I’m so happy that you loved this Mango Gelato. If the cream you used had approximately 35% milk fat, then it wouldn’t be a problem. Less fat in the cream and yes, that’d be the reason for some iciness. Crystallization occurs because of the water contained in the ice cream. Due to the water in the mango puree, there is a will be a bit of crystallization. Some mango puree will be more watery creating more ice crystals. You can add 1 tablespoons of skimmed milk powder together with the condensed milk to assist with preventing ice crystals. Removing the gelato from the freezer 10-20 minutes (depending on how hot the day is) before serving for it to come to the correct temperature for serving helps. This isn’t an gelato that keeps for a long time. Fresh is best!

  2. Hi. I just love your recipes and how well you explain the process. Can you tell me if I can use other fruit, like strawberries instead of mango, or even dark chocolate in your Gelato recipe?

    1. Thank you, Sheryl! This gelato recipe will work perfectly for any fruit like strawberries. I will have a chocolate gelato recipe up very soon which works better than just adding chocolate to this one. Stay tuned.

  3. Just found this recipe again Marcellina. Now that mangoes are in season I must make some ice cream. Great recipe, thanks.

  4. I haven’t had mango ice cream in years. Now that I’m living back in Florida were mango season is almost here, I need to try your version.

  5. 5 stars
    Perfect timing ! We had heavy rains but the heat arrived and decided to stay and ice creams are on our menu 🙂 Thank you so much !

  6. Quite interesting and creative recipe.
    It looks tempting .
    I would love to try this out.
    Thanks for sharing !!
    keep Posting !!

  7. 5 stars
    Marcellina, this mango ice cream looks so delicious! Mango is so refreshing and thirst quenching. Love how it’s so easy to make!

  8. Mangoes are getting big on the trees here in Florida and should be ripening soon. Your ice cream sounds delicious.

    1. Oooh, nice! Here in Australia I’ve got a store of mangoes in my freezer. I have to wait a little while before they are back on the trees again. Enjoy!

  9. Ice cream is my guilty pleasure so I zoned in on this recipe of yours, Marcellina. So fabulous! I love mangoes as well so this is a no brainer. So nice to land on such a beautiful site. Ok, I’m off to explore more!

  10. I love the new look! You’re looking gorgeous Marcella darling!! 😀 And this is just the treat for this week’s heat.

    1. Thank you Lorraine! It’s a bit of a work in progress. There is so much to learn but I think I have a renewed passion. The ice cream helps, of course!