Skip to Content

Homemade Mango Ice Cream: Deliciously Easy Recipe

I’ve included some videos below for those who prefer to watch rather than read. Are you ready to make your own creamy, delicious mango ice cream at home? Whether you have an ice cream maker or not, there’s a method for you.

Homemade Mango Ice Cream

Making homemade mango ice cream is easier than you think. You’ll need fresh, ripe mangoes, some cream, and a few other simple ingredients. The process is straightforward and the result is a refreshing treat that beats any store-bought version.

What’s great about homemade mango ice cream is that you can control the ingredients and adjust the sweetness to your liking. Ready to get started? Let’s dive in and create some tasty, homemade mango ice cream!

Exact Ingredients (+ Possible Substitutes)

Mangoes: You’ll need fresh, ripe mangoes. For a smoother texture, remove the skin and blend the mango flesh until it is a fine puree.

Heavy Cream: Heavy cream helps make the ice cream rich and creamy. If you don’t have heavy cream, you can use whipping cream instead.

Whole Milk: Whole milk combines well with heavy cream. If you’re looking for a lighter option, try using 2% milk.

Sugar: Granulated sugar sweetens the ice cream. Honey or agave syrup can be used as natural substitutes, but they might change the flavor slightly.

Vanilla Extract: Adds a hint of vanilla flavor. You can switch it out with almond extract for a different twist.

Salt: A pinch of kosher salt enhances the flavor. Regular table salt works if you don’t have kosher salt.

Optional Ingredients

  • Sweetened Condensed Milk: Adds sweetness and richness. Substitute with evaporated milk for a less sweet option.
  • Coconut Milk: For a tropical twist, replace half the milk with coconut milk.

Combining Ingredients

  1. Blend Mango: Blend the mango flesh to a puree.
  2. Mix Cream and Milk: Beat the heavy cream, whole milk, and sugar until well combined.
  3. Add Mango Puree: Fold the mango puree into the cream mixture.
  4. Freeze: Pour the mixture into a pan and freeze.

Enjoy making your homemade mango ice cream!

Instructions


  1. Prepare Ingredients:
    Peel and dice the mangos into small cubes. Add 2 cups mango, ¼ cup sugar, and ¼ cup lemon juice to a blender. Purée until smooth and set aside.



  2. Mix Cream and Milk:
    In a large bowl, combine 1 cup heavy cream, ¾ cup whole milk, and ½ cup sugar. Stir until the sugar dissolves completely.



  3. Blend Mango Purée:
    Add the mango purée to the cream mixture. Gently stir everything together until it is well mixed and smooth.



  4. Beat the Mixture:
    Use a hand mixer or stand mixer to beat the mixture until it reaches stiff peaks.



  5. Combine and Fold:
    If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions. If not, pour the mixture into a storage container.



  6. Freeze:
    Cover the container with a lid and place it in the freezer. Freeze for at least 6 hours or overnight until solid.



  7. Serve:
    Scoop and enjoy your homemade mango ice cream! Add extra mango chunks on top if you like.


Tips, Tricks & Storing

Ripeness of Mangoes: Use ripe mangoes for the best flavor. Overripe mangoes work well, too.

Prep Work: Peel and cube the mangoes before blending to make a smooth purée.

Texture: Blend the mango until it’s smooth to avoid chunks in your ice cream.

Mixing: Use a hand mixer or stand mixer to beat the cream until stiff peaks form before adding other ingredients.

Combining: Gently fold the mango purée into the whipped cream to keep the mixture airy.

Churning: If you have an ice cream maker, follow the manufacturer’s instructions for the smoothest texture.

Freezer Storage: Store your ice cream in a freezer-safe container. Cover it tightly with a lid or plastic wrap to prevent ice crystals.

Optimal Freezer Temperature: Keep your freezer at -0.4°F (-18°C) or lower to maintain the ice cream’s quality.

Prevent Ice Crystals: Consistent temperatures help prevent ice crystals. Try not to open the freezer frequently.

Serving: Let the ice cream sit at room temperature for a few minutes before serving to soften slightly.

Add-ins: Feel free to mix in some extras like chocolate chips, nuts, or coconut flakes for added texture and flavor.

Labeling: If you make different flavors, label your containers with the date and flavor for easy identification.

Storage Time: Homemade ice cream is best enjoyed within one month to keep its fresh taste and texture.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.