Mango Ice Cream
An ice cream maker recipe for creamy, Mango Ice Cream will have you dreaming of a tropical island!
Ripe and juicy fresh mangoes are pureed smooth and added to a rich vanilla ice cream base to create a bright, sweet ice cream flavor that is impossible to resist.
Homemade Mango ice cream is naturally gluten free, nut free, and egg free. We’re using a Philadelphia style ice cream recipe here that requires no eggs and no cooking.
If you love simple, fruity ice creams, try making Strawberry Ice Cream next. For another fun tropical flavor ice cream, try this Coconut Ice Cream.
I think you’ll also be a fan of this Mango Milkshake Recipe. For another fruity ice cream, try this peach ice cream recipe. These Mango Popsicles are also delicious.
Why You’ll Love This Mango Ice Cream Recipe
No Shortcuts – You’ll find many different recipes for mango ice cream that use just 3 ingredients or are no-churn, and promise to be super simple and perfect. I’m not convinced. This recipe uses all of the necessary ingredients (there are just 7) to make the most delicious, and creamy mango ice cream.
Bright, Fruity Flavor – Fresh mangoes at the peak of ripeness plus a bit of lemon juice give this Mango Ice Cream its amazing flavor.
Easy to Make – Philadelphia style ice cream recipes don’t use an egg custard base like French ice cream recipes do. This means that there is no cooking on the stove required, and therefore the ice cream base is ready sooner since you don’t have to chill it.
Egg Free – Some churned ice cream recipes require egg yolks to create a creamy custard base, but not this one. Mango ice cream is perfectly creamy without a single egg in sight.
No Chemicals – Making your own Mango Ice Cream from scratch allows you to control the ingredients that go into it. Store bought ice creams are often filled with preservatives that aren’t necessarily needed.
If you have any questions about the ingredients in this mango ice cream recipe, please leave a comment below.
Ingredients in Homemade Mango Ice Cream
Mango – You’ll need three cups of diced, ripe mango to make a mango puree. You can also use pre-prepared mango puree.
Sugar – Granulated white sugar is the simple option here, and is the most effective way to get the right sweetness and the perfect texture in your ice cream. We will use sugar to make the mango puree, and also in the ice cream base.
Lemon Juice – a squeeze of fresh lemon adds a bright flavor, plus it helps to keep the mango its beautiful yellow color.
Heavy Cream – I don’t think we can call it ice cream without adding heavy cream to the mix.
Whole Milk – A blend of both whole milk and heavy cream creates the perfect creamy texture.
Vanilla Extract – Vanilla elevates the flavor of the milk and cream.
Salt – A bit of kosher salt balances the sweetness and makes your mango ice cream perfect.
If you have any questions about the ingredients in this mango ice cream recipe, please leave a comment below.
How to Make Mango Ice Cream From Scratch
- Create mango puree by adding the diced mango 1/4 cup of granulated sugar and lemon juice to a food processor. Blend until smooth and set aside. You will need about 2 cups of mango puree.
- In a large bowl, combine the remaining granulated sugar, heavy cream, whole milk, vanilla extract and kosher salt. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Add the mango puree to the milk mixture.
- Stir until fully incorporated.
- Churn the ice cream mixture in the bowl of your ice cream machine according to the manufacturer’s instructions until it is thick and the consistency of soft-serve ice cream. Mine took about 25 minutes.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap of wax paper to the surface of the ice cream and freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 mintues before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in this mango ice cream recipe, please see the recipe below.
How to Store Mango Ice Cream
Your mango ice cream will stay fresh in the freezer for up to one month if stored properly. Store in an airtight container (we really like these reusable ice cream containers) with a piece of parchment paper or waxed paper pressed on top for up to one month.
Tips for making the best Mango Ice Cream recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.
Use Ripe Mangoes – Fresh and ripe mangoes will give you the best flavor, but you can use mango puree or frozen mangoes if that’s what you have access too.
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes. Also be sure that your ice cream maker bowl has been chilled until completely solid.
Don’t skimp on the fat – High fat milks and creams are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture in ice cream.
No Churn Mango Ice Cream Directions
You can make creamy and delicious mango ice cream without an ice cream maker. Just follow these simple instructions.
Chill a shallow container or loaf pan in the freezer while you mix the ice cream ingredients.
Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Mango Ice Cream Add-ins
Play up the tropical flavor of mangoes with some delicious additions to your mango ice cream.
Sweetened flaked coconut or crushed coconut cookies will be an amazing flavor paired with mango.
To add creamy sweetness, chopped white chocolate will do the trick.
A small amount of crushed pineapple swirled in would be delicious (too much will affect how the ice cream freezes, so go light), or use a pineapple ice cream topping instead.
Try some heat! Mango goes really well with spice. Consider sprinkling on a bit of chili salt or tajin spice either before freezing, or when serving. Cinnamon or cardamom will add a gourmet flavor too.
Can I make Mango Ice Cream with Frozen Mangoes?
Yes, frozen diced mango can be used to make this ice cream recipe. Allow the mango to thaw and drain the liquid from it before making the mango puree.
How to choose a ripe mango
The success of this ice cream recipe rests on the ripeness of your mangoes. If they aren’t ripe enough, you won’t get the amazing flavor that we’re looking for.
To choose a ripe mango, apply gentle pressure to it. It should give slightly when squeezed. A ripe mango will also give off a sweet and fragrant aroma when it’s ready to eat.
You cannot rely on the color of a mango to determine ripeness.
If the mango feels too soft it may be overripe. Using an overripe mango for ice cream is not ideal, as the fruit can get fibrous and the flavor will be sweet, but more dull.
Do you have extra ripe mangoes to use? Make a Mango Smoothie!
What Can I use if I don’t have a food processor?
Make mango puree using a high-speed blender if you don’t have a food processor. A hand blender should work too. The key is to break down the fruit as much as possible so that there are no large chunks of mango in the ice cream that will get hard and icy.
Why is my mango ice cream icy?
Icy fruit ice cream is usually a result of too much water in the recipe. Be sure that you drain away any liquid that comes off of frozen mangoes, and watch the water content if you’re using canned puree.
Why is Homemade Ice Cream So Hard to Scoop?
Directly out of the freezer, homemade ice cream will be too hard to scoop. This is because we haven’t added anything to it to keep it soft. Commercial ice creams often include extra ingredients to allow them to stay soft at freezer temperatures.
To get your homemade ice cream soft enough to scoop, simply allow it to sit on the counter for 5 minutes.
More Homemade Ice Cream Recipes
Fruity ice creams are so delicious when you make them homemade! Try Melon Ice Cream or Pineapple Ice Cream next.
For a lighter, non-dairy option, make Watermelon Sorbet or Lemon Sorbet. Watermelon Ice Cream is also delicious.
Avocado ice cream is also a reader favorite. Go for a combo like Tutti Frutti ice cream.
Here are some of our favorite things for making ice cream:
- Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
- Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
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Did you make this Mango Ice Cream recipe? Leave a comment below letting us know what you thought and if you added any additional add-ins.
Mango Ice Cream
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 3 cups ripe mango diced
- 3/4 cup granulated sugar divided
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 tsp kosher salt
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Add the diced mango, ¼ cup of the granulated sugar, and lemon juice to a food processor. Blend until smooth. Set aside. You should get about 2 cups of mango puree total.
- In a large bowl, combine the remaining granulated sugar, heavy cream, whole milk, vanilla extract and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Add the mango puree to the milk mixture and stir until fully incorporated.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
OMG this recipe is delicious!
Perfection ! I will definitely make again over and over
Thank you
We’re so glad you liked it. Thank you for taking the time to stop back by and let us know.
The Ice Cream From Scratch Team
Can I use stevia instead of granulated sugar?
Hi Maggie,
Stevia won’t work as a 1:1 replacement in this recipe. You can use a powdered monkfruit sweetener, like Swerve or Lakanto. Just note that the flavor of the sweetener will be strong.
The Ice Cream From Scratch Team