Spicy Mango No-Churn Ice Cream

This treat is quick, easy and packs a surprising punch. It reminds us of the mango on a stick you can get at the boardwalk -- but with a kick.
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  • Level: Easy
  • Total: 5 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 16 servings (8 cups total)
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1 pound frozen chopped mango (about 2 cups), thawed at room temperature for 10 minutes

One 14-ounce can sweetened condensed milk (about 1 cup)

1 teaspoon pure vanilla extract

Pinch fine salt

1 jalapeno pepper, seeded and minced (for additional heat, use the seeds)

Zest of 1 lime, plus extra for serving

2 cups heavy cream, cold

Chili powder, for serving


Special equipment:
a 9-by-5-by-3-inch metal loaf pan, chilled
  1. Pulse the mango in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine, then remove to a medium bowl and fold in the jalapeno and lime zest; set aside.
  2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the mango mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until until solid and scoopable, about 5 hours. Serve topped with a pinch of lime zest and chili powder.