As the weather warms up, the cravings for frozen desserts grow. I love churning ice creams at home and this mango ice cream recipe is my family's favorite. It is a perfect dessert to treat yourself or enjoy with your friends during a party or a potluck.
Just like other ice cream recipes, this homemade mango ice cream recipe is no egg, no-cook, ice cream made in the ice cream maker. It is made with only 5 ingredients and can be made from canned mango pulp or fresh mango puree.
I have made this mango ice cream in the Cuisinart ICE 100 ice cream maker and it turns out creamy and delicious. If you are looking for an ice cream maker for your family then check out my post on which ice cream maker to buy.
Ingredients
This homemade mango ice cream is truly the best and is made with only 5 ingredients. Mango puree is the main ingredient and I have used canned Alphonso mango pulp as it gives a consistent taste every time. However, fresh mangoes can also be blended and made into puree.
The other ingredients to make the mango ice cream recipe are heavy cream, milk, sugar, and a pinch of salt. It is best to use whole milk, however, if you use a low-fat one then the ice cream will be less creamy.
Instructions
Making mango ice cream at home is really easy and takes only a few minutes of prep time once you have all the ingredients. Before planning to make the ice cream, you may have to freeze the ice cream maker bowl in the freezer for 24 hours depending on the type of your ice cream machine.
The first step is to blend the sugar, milk, and salt in a bowl with a hand blender or stand mixer until all the sugar is dissolved. Add in the heavy cream and mango pulp and mix with a spatula. At this point, you do not need to blend as the mixture will be churned in the ice cream machine.
If you are using fresh mangoes then you can blend the mango chunks, milk, sugar, and salt in a high-speed blender like Vitamix. Alternatively you can just blend the mangoes into a puree and add it along with the heavy cream.
If you are thinking about cooking mango pulp before adding it to the ice cream, it is not needed. In fact, the flavor will change after cooking the pulp and at times may add a bitter flavor.
It is best to refrigerate the mixture for 2 hours before churning. Also, if you are using a compressor machine then it is a great idea to cool the bowl for 5-10 minutes before pouring the mixture into it. These tips will help churn ice cream in a lesser time.
When you are ready to pour the mixture, stir it once and then transfer it to the ice cream maker bowl. Churn the mixture for about 25 minutes. The ice cream will be ready when it is of soft-serve consistency and you can enjoy a quick scoop!
Transfer the mango ice cream to a freezer-safe container and freeze it for about 5-6 hours before serving.
Equipment
To make the ice cream base, a hand blender with a whisk attachment or a stand mixer with a wire attachment can be used.
I have made this mango ice cream recipe in the Cuisinart ICE-100 compressor ice cream maker.
Storage
Homemade mango ice cream can be stored in the freezer for about 3-4 weeks but it is so delicious that it may not last that long :).
Just like any homemade ice cream, if it is stored for long, it can start forming some ice crystals on the top but they can easily be scooped off.
FAQ
What does mango ice cream taste like?
Mango ice cream is a delicious and refreshing dessert. It is creamy and full of mango flavor. It is sweet with a slightly tangy taste depending on the type of mangoes or pulp used. It is absolutely irresistible and no one can really say no to a scoop of this delicacy!
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📖 Recipe
Mango Ice Cream Recipe
Watch Video
Equipment
Ingredients
- 1 ½ cup Mango pulp
- 1 cup Heavy cream
- ½ cup Milk
- ½ cup Organic cane sugar
- 1 pinch Salt
Instructions
- Blend the sugar, milk, and salt in a bowl with a hand blender until sugar is dissolved.
- Add in the heavy cream and mango pulp and mix with a spatula.
- Optionally, refrigerate the mixture for 1-2 hours before churning.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for 25 minutes.
- Mango ice cream is ready with soft serve consistency.
- Transfer the mango ice cream to a freezer-safe container.
- Freeze the ice cream for about 5-6 hours before serving.
Notes
- This recipe makes 1 quart ice cream.
- To make mango ice cream without an ice cream maker
- In a high-speed blender or Vitamix - blend mango pulp, sugar, milk, cream, and a pinch of salt.
- Freeze for about 2 hours.
- Blend again and then freeze for 5-6 hours before serving.
- You can use fresh mangoes as well instead of canned mango pulp.
Kalyani says
How much white sugar should I use if I don’t have cane sugar? Also, can I add in chunks of fresh mango at the end?
Alpa Jain says
Hi Kalyani,
You can use the same amount of white sugar as cane sugar. Also, if you plan on eating the ice cream after churning, yes you can add the mangoes. If you freeze it then the mango chunks will freeze and turn hard.
Hope this helps. Let me know how it turns out.
Cheers,
Alpa
Kev says
Recipe does not explain making the mango pulp. Is it cooked and cooled first? Or is it simply blended up mangoes?
Alpa Jain says
Hi Kev,
This recipe is made with store bought mango pulp. You can use fresh mangoes and blend them to make the pulp. Depending on the size of the mangoes, you will need 2-3 mangoes for this recipe.
Regards
Alpa
Allison says
This is so easy to make, my family loved it, I served it with fresh mango chunks.
Alpa Jain says
Hi Allison
Thankyou for the feedback. Glad to know your family enjoyed the recipe.
Cheers
Alpa
Carolyn says
Delicious
Alpa Jain says
Hi Carolyn,
I am glad you liked it 🙂
Cheers,
Alpa
Liz says
It was so easy to make and delicious. Thank you
Alpa Jain says
Hi Liz,
Glad you enjoyed it 🙂
Cheers
Alpa
Geeta says
Hi! Pls tell me - the milk in your ice cream recipe - is it boiled or raw?
Alpa Jain says
Hi Geeta
I have used cold pasteurized milk not raw milk. Hope this helps.
Regards
Alpa