Mango Chocolate Marble Ice Cream

By Jason Griffith | ChefManiac.com

Introduction

This Mango Chocolate Marble Ice Cream is a tropical-meets-chocolate swirl of creamy bliss. No ice cream maker required—just whip, fold, swirl, and freeze. It’s rich, smooth, fruity, and chocolatey, with a stunning marbled look that makes every scoop a little piece of art.

It’s perfect for summer, impressing guests, or those late-night freezer dives when only a unique dessert will do.

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Why I Love This Recipe

This dessert hits all the right notes: it’s fruity, decadent, silky, and totally refreshing. Mango and chocolate may not be your go-to combo, but once you try them together, it’s a game changer—like pairing Brownie Batter Dip with fruit or swirling Grasshopper Pie into your freezer lineup.

Plus, it’s a no-churn recipe, so it’s super simple and beginner-friendly.

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Ingredients

• 1 cup cold whipping cream
• ⅓ cup sweetened condensed milk
• A few drops mango essence (optional but enhances flavor)
• 1 tbsp cocoa powder
• ½ cup mango purée (fresh or canned works)

Prep Time: 10 minutes
Freeze Time: 8+ hours
Total Time: 8 hours 10 minutes
Servings: About 6 scoops

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Instructions

1. Whip the Cream:
In a chilled mixing bowl, beat the cold whipping cream for about 1 minute, until slightly thick but not stiff.

2. Add the Sweetener:
Pour in the condensed milk and continue beating for 2 minutes until smooth and fluffy.

3. Add Mango Essence:
Gently fold in a few drops of mango essence to enhance the fruity flavor.

4. Split the Base:
Divide the whipped base into two equal bowls.

5. Make the Chocolate Layer:
In one bowl, mix in the cocoa powder until fully blended.

6. Make the Mango Layer:
In the other bowl, fold in the mango purée until smooth.

7. Marble It:
In a freezer-safe container, alternate spoonfuls of mango and chocolate mixtures. Swirl gently with a spoon to create a marbled effect—don’t overmix!

8. Freeze:
Cover the container and freeze for at least 8 hours or overnight.

9. Scoop & Serve:
Let sit at room temp for 5 minutes before scooping for the perfect creamy texture.

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Tips for Success

• Use full-fat cream: It helps create that luscious texture.
• Fresh mango = flavor bomb: If you can, use ripe fresh mango for the purée.
• Swirl lightly: Too much mixing will muddy the marble effect.
• Add crunch: Mix in some crushed cookies or drizzle in chocolate sauce for a sundae twist—like in this No-Bake Oreo Cream Pie.

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Serving Suggestions

This dreamy dessert is perfect for:

• Tropical dessert nights
• Ice cream socials with toppings galore
• Pairing with cookies, like Edible Cookie Dough
• Making a layered treat with Ice Cream Sandwich Cake as the base

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Storage

• Store: Keep covered in the freezer for up to 2 weeks.
• Avoid freezer burn: Use an airtight container and press plastic wrap directly onto the surface if storing long-term.
• Soften before serving: Let it sit for 5 minutes to scoop smoothly.

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More Recipes You’ll Love

If you’re all about no-bake, no-churn, easy-as-pie desserts, try these next:

• No-Bake Oreo Cream Pie
• Grasshopper Pie
• Easy Ice Cream Sandwich Cake
• Edible Cookie Dough
• Brownie Batter Dip

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Final Thoughts

This Mango Chocolate Marble Ice Cream is proof that dessert can be both easy and extraordinary. It’s a refreshing twist on traditional flavors, perfect for beating the heat or showing off at your next gathering.

Try it out and tag @ChefManiac with your swirly creations—we’d love to see how your marble magic turned out! 🍫🥭🍨