Indulge yourself in the creamy, sun-kissed delight of homemade Mango Ice Cream! This luscious treat combines the irresistible sweetness of ripe mangoes with the richness of cream and milk, resulting in a vibrant scoop that transports you straight to the tropics with every bite. Whether you’re a lifelong mango lover or just craving something refreshingly different, this dessert makes summer celebrations and lazy afternoons feel extra special. From its naturally golden color to its smooth, melt-in-your-mouth texture, Mango Ice Cream is pure happiness in a bowl, and it’s surprisingly easy to make at home with just a handful of wholesome ingredients!

Ingredients You’ll Need

The beautiful thing about Mango Ice Cream is how few ingredients you truly need—every single one plays an important role in the final texture, color, and flavor. Choose the best, ripest mangoes you can find, and your base will shine!

Ripe Mango Puree: About 2 cups from 3 large mangoes; go for the sweetest, juiciest you can find, such as Alphonso or Ataulfo, for maximum flavor and a stunning golden hue.
Heavy Cream: 1 cup adds that velvety richness and classic ice cream mouthfeel that makes each bite feel luxurious.
Whole Milk: 1 cup helps balance the richness of the cream, making the ice cream smooth without being too heavy.
Granulated Sugar: ¾ cup sweetens the mixture and helps keep the ice cream scoopable, not icy.
Lime Juice (optional): 1 tablespoon brightens the mango flavor and adds an irresistible zest; highly recommended if you love a little zing!
Vanilla Extract: 1 teaspoon deepens the aroma and ties all the flavors together with a warm, comforting note.
Pinch of Salt: Just enough to balance the sweetness and make the mango flavor pop even more.

How to Make Mango Ice Cream

Step 1: Make the Mango Ice Cream Base

In a large mixing bowl, combine your luscious mango puree, heavy cream, milk, sugar, lime juice if you’re using it, vanilla extract, and a pinch of salt. Whisk everything together until the sugar is completely dissolved and the mixture is utterly silky—with no gritty sugar granules remaining. The aroma at this stage is out-of-this-world!

Step 2: Chill the Mixture

Cover the bowl and slip it into the refrigerator for at least 2 hours, or until it’s thoroughly chilled. This step is more than just a waiting game—chilling helps the flavors mingle and gives you a smoother Mango Ice Cream, so don’t rush it.

Step 3: Churn the Ice Cream

Once your mixture is super cold, pour it into your ice cream maker. Follow the manufacturer’s instructions (usually 20–25 minutes) and watch the magic happen as it thickens to a soft-serve consistency. This is where Mango Ice Cream truly comes to life, turning creamy and airy as it churns.

Step 4: Freeze Until Firm

Scoop the churned ice cream into an airtight container and smooth the top, resisting the urge to dive in immediately. Freeze for at least 4 hours, or until it’s firm enough to scoop—this patience pays off with a perfect, dreamy texture.

Step 5: Scoop and Serve

When you can’t wait any longer, grab a scoop and serve up your homemade Mango Ice Cream. Each bite is a burst of tropical sunshine—enjoy every last spoonful!

How to Serve Mango Ice Cream

Garnishes

Dress up your Mango Ice Cream with simple yet striking garnishes: think diced fresh mango, a sprinkle of toasted coconut, or even a scattering of chopped pistachios for crunch and color. A few mint leaves can add a refreshing aroma, while a twist of lime zest echoes the zippy notes within the ice cream itself.

Side Dishes

Pair Mango Ice Cream with tender shortbread cookies, crisp coconut wafers, or wedges of pound cake for a delightful dessert experience. If you want to double down on the tropical theme, serve it with a medley of fresh berries or slices of banana.

Creative Ways to Present

Take your Mango Ice Cream game to the next level by serving it in hollowed-out mango halves or even in a chilled coconut shell for that wow-factor presentation. Create mango ice cream sandwiches with soft sugar cookies, or layer scoops in a sundae glass with whipped cream and a sprinkle of chili-lime seasoning for fun and unexpected flavors.

Make Ahead and Storage

Storing Leftovers

Transfer any extra Mango Ice Cream to an airtight container right away, pressing a piece of parchment or waxed paper directly onto the surface to prevent ice crystals from forming. Stored properly, your ice cream will stay deliciously creamy for up to 2 weeks in the freezer.

Freezing

For best results, always let Mango Ice Cream chill thoroughly before final freezing. The airtight container keeps it fresh, and a snug lid ensures those bright flavors won’t be dulled by freezer aromas. If you like softer ice cream, let the container sit at room temperature for 5 minutes before scooping.

Reheating

While you won’t actually “reheat” ice cream, allowing it to temper at room temperature for a few minutes before serving brings back the creamy, scoopable texture you love. For faster softening, dip your scoop in hot water between servings.

FAQs

Can I make Mango Ice Cream without an ice cream maker?

Absolutely! Simply pour the chilled mixture into a shallow dish and freeze for 1 hour, then stir vigorously with a fork. Repeat every 30 to 45 minutes (scraping the sides) until you reach a smooth, frozen consistency. It’s a little extra effort but totally worth it.

Which mangoes are best for Mango Ice Cream?

Alphonso and Ataulfo mangoes are favorites for their intense sweetness, aromatic flavor, and rich color, which give the ice cream its signature golden glow. However, any ripe, sweet, and non-fibrous mango will do in a pinch.

Can I use frozen mango for this recipe?

Yes, frozen mango works beautifully if fresh mangoes are out of season. Just thaw and drain the mango chunks before pureeing to make sure your Mango Ice Cream stays thick and creamy.

How can I make my Mango Ice Cream even creamier?

For ultra-creamy ice cream, ensure the mixture is well-chilled before churning, and don’t skimp on the heavy cream. A tablespoon of corn syrup or a splash more cream can boost silkiness if you love a super-rich texture.

Is this Mango Ice Cream recipe gluten-free?

It is! All the ingredients are naturally gluten-free, so it’s a safe and scrumptious treat for anyone avoiding gluten—just check your vanilla extract if you’re using store-bought.

Final Thoughts

There’s something magical about sharing a homemade scoop of Mango Ice Cream with friends and family—the pure mango flavor just bursts with joy and nostalgia. Give this recipe a try the next time you crave a sweet, sunny treat, and watch as it becomes a new favorite in your dessert repertoire!

Mango Ice Cream Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 6 hours
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the tropical flavors of this delightful homemade Mango Ice Cream. Creamy, sweet, and bursting with fresh mango goodness, this frozen treat is perfect for cooling off on a hot summer day.

Ingredients

Scale

Main Ingredients:

2 cups ripe mango puree (from about 3 large mangoes)
1 cup heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon lime juice (optional, to enhance flavor)
1 teaspoon vanilla extract
pinch of salt

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Instructions

Combine Ingredients: In a large bowl, mix mango puree, heavy cream, milk, sugar, lime juice, vanilla extract, and salt until smooth.
Chill Mixture: Refrigerate for at least 2 hours until cold.
Churn Ice Cream: Pour into ice cream maker and churn for 20–25 minutes.
Freeze: Transfer to a container and freeze for at least 4 hours until firm.
Serve: Scoop and enjoy!

Notes

If you don’t have an ice cream maker, freeze the mixture in a dish and stir periodically until frozen.
Alphonso or Ataulfo mangoes are recommended for best results.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Freezing
Cuisine: Indian-Inspired