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A light blue bowl filled with multiple scoops of vibrant orange mango ice cream, with some melted sauce at the bottom.
Linda

Creamy Homemade Mango Ice Cream

Indulge in the tropical delight of homemade mango ice cream, a rich and creamy treat bursting with fresh mango flavor, perfect for a sunny day or any dessert craving. This no-cook base recipe uses fresh fruit for vibrant taste.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: International, Tropical
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Mango Ice Cream
  • 3 large ripe mangoes such as Ataulfo or Honey mangoes, about 3 cups of puree
  • 2 cups heavy cream cold
  • 1 cup whole milk cold
  • 3/4 cup granulated sugar adjust to taste based on mango sweetness
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lime juice enhances mango flavor
  • 1 pinch salt

Equipment

  • Blender or Food Processor
  • Large Mixing Bowl
  • Whisk
  • Ice Cream Maker
  • Airtight Freezer-Safe Container

Method
 

Prepare Mango Puree
  1. Peel the ripe mangoes, remove the pit, and chop the flesh into chunks. Transfer the mango chunks to a blender or food processor.
  2. Add the fresh lime juice to the blender. Blend until the mango is completely smooth and free of any stringy bits. You should have approximately 3 cups of mango puree. Set aside.
Make the Ice Cream Base
  1. In a large mixing bowl, combine the cold heavy cream, cold whole milk, granulated sugar, vanilla extract, and a pinch of salt.
  2. Whisk vigorously for 2-3 minutes, or until the sugar is fully dissolved. Ensure there are no visible sugar crystals at the bottom of the bowl.
Combine and Chill
  1. Gently fold the prepared mango puree into the cream mixture until well combined and the mixture has a uniform pale orange color.
  2. Cover the bowl tightly with plastic wrap and refrigerate the mango ice cream base for at least 2 hours, or preferably overnight. Chilling the base thoroughly ensures a smoother, creamier ice cream and better churning results.
Churn and Freeze
  1. Pour the thoroughly chilled ice cream base into the frozen bowl of your ice cream maker. Churn according to the manufacturer's instructions, usually for 20-30 minutes, until the mixture is thick and resembles soft-serve ice cream.
  2. Transfer the freshly churned ice cream to an airtight freezer-safe container. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
  3. Freeze for another 4-6 hours, or until the ice cream is firm enough to scoop. For best texture, freeze overnight.
Serve
  1. Allow the ice cream to soften at room temperature for 5-10 minutes before scooping and serving. Garnish with fresh mango chunks if desired.

Notes

For the best flavor and texture, use very ripe, sweet mangoes. The amount of sugar can be adjusted based on the sweetness of your mangoes – taste the puree before adding to the cream mixture. If you don't have an ice cream maker, you can try the no-churn method by folding the chilled mango puree into 2 cups of whipped heavy cream and 1 can (14oz) of sweetened condensed milk, then freezing.