Mango Ice Cream
This homemade mango ice cream recipe brings together the refreshing sweetness of ripe mangoes with a rich, creamy base, delivering the perfect tropical treat. With simple ingredients and easy-to-follow steps, you can create a delicious dessert that's perfect for summer or any special occasion. Whether you use fresh or frozen mangoes, this ice cream will be smooth, creamy, and bursting with natural mango flavor. Enjoy it as-is or get creative with different flavor variations and toppings.
Equipment
- Blender/Food Processor – for pureeing the mangoes
- Mixing Bowl – to combine the cream and mango mixture
- Whisk – for blending ingredients
- Ice Cream Maker (optional) – for churning (if using)
- Airtight Container – for storing the ice cream
- Spatula – to smooth the ice cream into the container
Ingredients
- 2-3 medium-sized ripe mangoes peeled and chopped
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1-2 teaspoons fresh lime juice optional
Instructions
Prepare the Mango Puree
- Peel and chop the mangoes, then blend them in a blender or food processor until smooth. If desired, strain the puree to remove any fibrous bits. Set aside.
Mix the Ice Cream Base
- In a large bowl, combine the heavy cream, whole milk, sweetened condensed milk, and vanilla extract. Whisk until fully blended.
Add the Mango Puree
- Gradually mix the mango puree into the cream mixture, stirring until smooth and well incorporated.
Chill the Mixture
- Cover the bowl and refrigerate the mixture for 1 to 2 hours to ensure it’s well-chilled before freezing.
Churn the Ice Cream (Optional)
- If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions (typically 20-30 minutes). If you don’t have an ice cream maker, move to the next step.
Freeze the Ice Cream
- Transfer the churned (or non-churned) mixture to an airtight container, smoothing the top with a spatula. Cover the container with plastic wrap or parchment paper to prevent ice crystals from forming. Seal the container and freeze for 4-6 hours, or overnight.
Serve and Enjoy
- Once frozen, scoop the ice cream into bowls or cones and enjoy! If the ice cream is too hard, let it sit for a few minutes before scooping.
Notes
- Fresh Mangoes: Ensure your mangoes are ripe for the best flavor. Overripe mangoes are perfect as they’ll be extra sweet and juicy.
- Dairy-Free Option: Substitute the heavy cream and whole milk with coconut milk for a delicious dairy-free version.
- Sweetness Level: Feel free to adjust the sweetness based on your preference. If you prefer a less sweet ice cream, reduce the amount of sweetened condensed milk or substitute it with honey or maple syrup.
- Storage: Homemade mango ice cream can be stored in an airtight container in the freezer for up to 3 weeks. Let it soften slightly before serving if it becomes too hard after freezing.