This No Churn Mango Ice Cream has a secret flavor weapon and it's Tabasco's Habanero Sauce, just one teaspoon, and it delivers the most wonderful accent.
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5 from 3 votes

No Churn Mango Ice Cream (Whipped Cream version)

The juicy, tropical mango works perfectly with the sweet, fruity heat of the habanero pepper. Prep time does not include 3+ hours to freeze. Prep time: 10 mins  Serves: 12 
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American, Western
Keyword: mango ice cream, no churn ice cream recipe, tropical ice cream
Servings: 12 servings
Calories: 458kcal
Author: Kevin Is Cooking


  • 1 pint heavy whipping cream
  • 14 oz . sweetened condensed milk
  • 3-4 fresh mango See Note 1
  • 1 lime zest and juice
  • 1 tsp Tabasco Habanero Sauce


  • Zest half the lime, set aside. Juice lime, set aside.
  • In a large, chilled mixing bowl add the sweetened condensed milk and with a whisk attachment, whip for a minute.
  • Add the heavy whipping cream and beat until stiff peaks form.
  • Place 2 diced mangoes, lime juice and teaspoon of Tabasco Habanero Sauce in a food processor and puree. Set aside. Dice other 2 mangoes, set aside.
  • Gently fold in the mango puree, diced mango and lime zest into the whipped cream mixture.
  • Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a firm, chilled, mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
  • Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.


  1. Two (2) fresh mangoes will be pureed and one (1) mango will be diced to add in the ice cream mixture. 1 other can be chopped for topping ice cream (3-4 mangoes total depending on size).


Calories: 458kcal | Carbohydrates: 35.3g | Protein: 6.1g | Fat: 35.3g | Saturated Fat: 20.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Cholesterol: 131.2mg | Sodium: 72.1mg | Fiber: 1.6g | Sugar: 34g