Store-bought mango ice cream tastes like mango flavouring. Homemade mango ice cream tastes like actual mangoes. Two ripe mangoes, blended smooth and mixed with heavy cream, milk, sugar, and vanilla. Churned in an ice cream maker and frozen. That is it. No eggs, no custard, no cooking the base on the stove. I could eat this every day in June.
The mangoes need to be genuinely ripe. Soft, fragrant, and sweet enough to eat on their own. Under-ripe mangoes make sour ice cream that no amount of sugar fixes.
Tips for Making Mango Ice Cream
Blend the mangoes until completely smooth
Peel, dice, and blend. No chunks. A smooth puree integrates evenly into the cream base. Chunks freeze into hard bits. 
If the puree is thick, that is good. It means the mangoes had less water and more flavour.
Mix the base cold
Combine the mango puree, cream, milk, sugar, and vanilla in a bowl. Stir until the sugar dissolves. Chill in the fridge for at least an hour before churning.
Cold base churns faster and produces smaller ice crystals, which means smoother ice cream.
Homemade Fresh Mango Ice Cream
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Indulge in this refreshing homemade mango ice cream, perfect for a summer treat with its rich mango flavor and creamy texture.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Blend the diced mangoes until smooth.
- In a mixing bowl, combine the mango puree, heavy cream, sugar, milk, and vanilla extract.
- Mix until the sugar is dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
For a richer flavor, you can substitute low fat cream with full-fat cream. If Alphonso mangoes are not available, any ripe and sweet mango variety can be used. Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 30
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
What variety of mango is best?
Any ripe, sweet mango. Alphonso mangoes are the gold standard for Indian mango desserts. Ataulfo (honey) mangoes are also excellent. Avoid large, fibrous Tommy Atkins mangoes.
Do I need an ice cream maker?
For proper ice cream, yes. Without one, pour into a container and freeze, stirring every hour for four to five hours. The texture will be denser and less creamy.
How sweet should the base be?
Taste the mixture before churning. It should taste slightly too sweet because freezing dulls sweetness. Adjust the sugar after tasting.
may i ask something?
what’s the milk powder for, can i just skipped it?
ps. good repices
How þó avoid formation of crystal while d icecream is in d frezeer
After you place it in the freezer and it becomes firm, you should take it out and whisk it with electric whiskers and replace it in the freezer until it is firm again. The key to beating crystals is how fluffy the mixture is. the more you whisk, the fluffier it will be.
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