Homemade Mango Ice Cream Recipe

Table of Contents

This Homemade Mango Ice Cream is a tropical dream come true—creamy, smooth, and bursting with fresh mango flavor. Made with just a few ingredients, it’s the perfect summer treat to cool you down and satisfy your sweet tooth. Whether you use fresh or frozen mangoes, this no-churn recipe delivers rich, fruity goodness in every bite.

Time

Prep Time: 15 minutes

Freezing Time: 6–8 hours (or overnight)

Total Time: ~8 hours (mostly passive)

Ingredients:

1 ½ cups mango pulp (fresh or canned; preferably Alphonso or Ataulfo mangoes for intense flavor)

1 cup heavy cream (cold; minimum 36% fat content)

½ cup whole milk

½ cup organic cane sugar (adjust to taste if mangoes are especially sweet or tart)

1 pinch salt (enhances the flavor of the mango and balances sweetness)

Equipment Needed:

Blender or food processor

Mixing bowls

Whisk or hand mixer

Airtight freezer-safe container

Ice cream maker (optional but recommended for a creamier texture)

Instructions:

Step 1: Prepare the Mango Pulp

If you’re using fresh mangoes:

Wash, peel, and cut 2–3 ripe mangoes into chunks.

Place the mango chunks in a blender or food processor.

Puree until completely smooth — you should get about 1½ cups of pulp.

Taste the pulp. If it’s fibrous, strain it through a fine mesh sieve to remove stringy bits.

Chill the mango puree in the refrigerator while you prepare the rest of the mixture.

Tip: Use sweet, non-fibrous mango varieties like Alphonso, Kesar, or Ataulfo for best results.

Step 2: Combine Cream, Milk, and Sugar

In a medium mixing bowl, pour in the heavy cream and milk.

Add the organic cane sugar and a pinch of salt.

Whisk the mixture vigorously for 2–3 minutes, or until the sugar is fully dissolved. You can also use a hand mixer on low speed.

The mixture should be smooth, slightly thickened, and uniformly sweet.

Step 3: Mix in the Mango Pulp

Add the chilled mango pulp into the cream mixture.

Stir or whisk until fully combined — the mixture should have a consistent mango color and aroma.

Taste and adjust:

If it’s too sweet, add a touch more milk.

If it’s not sweet enough, add another tablespoon of sugar and mix until dissolved.

Step 4: Chill the Mixture

Cover the mango-cream mixture with a lid or plastic wrap.

Refrigerate for at least 2 hours — this improves flavor and helps the ice cream churn or freeze better.

Step 5A: Using an Ice Cream Maker (Preferred Method)

Pour the chilled mixture into your ice cream maker following the manufacturer’s instructions.

Churn for 20–25 minutes or until it reaches a soft-serve consistency.

Transfer to an airtight container, smooth the top, and freeze for 4–6 hours or overnight for a scoopable texture.

Step 5B: No Ice Cream Maker? No Problem!

Pour the chilled mixture into a freezer-safe container.

Serving Suggestions:

Serve scoops of mango ice cream in bowls or cones.

Garnish with fresh mango slices, toasted coconut, or a mint sprig.

Pair with sticky rice, waffles, or shortbread cookies for a complete dessert.

Storage:

Store in an airtight container in the freezer for up to 2 weeks.

Press a layer of parchment paper or plastic wrap directly on top of the ice cream before sealing to help prevent ice crystals.

Tips for Success:

The richer the cream, the smoother the ice cream texture.

If using canned mango pulp, make sure it’s unsweetened or reduce the added sugar accordingly.

Add 1 tsp lemon or lime juice if your mangoes are overly sweet — it helps brighten the flavor.

For a vegan version, replace cream and milk with full-fat coconut milk and use a plant-based sweetener.