- Introduction
When the sun is shining and the days get warmer, nothing feels more refreshing than a scoop of homemade ice cream. Among all flavors, Mango Ice Cream holds a special place — it is rich, creamy, and bursting with tropical fruitiness. Unlike store-bought versions, making it at home allows you to control the sweetness, texture, and freshness. With just a handful of simple ingredients, you can create a smooth and velvety dessert that brings out the natural sweetness of ripe mangoes. Whether you’re preparing it for a family gathering, a summer party, or just to treat yourself, this recipe is a guaranteed crowd-pleaser.
- Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 cup mango purée (fresh or canned, preferably chilled)
1 teaspoon lime juice
- Additional Preparation (if needed)
If you are using fresh mangoes instead of ready-made purée, here’s how to prepare the purée:
Mango Purée
Ingredients:
2 large ripe mangoes
1 tablespoon sugar (optional, depending on mango sweetness)
1 tablespoon water
Method:
- Peel and dice the mangoes, removing the pit.
- Place the mango chunks into a blender with sugar and water.
- Blend until smooth and thick, without any lumps.
- Chill the purée in the refrigerator before using it in the ice cream mixture.
- Instructions (Main Recipe)
- Mix the base – In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, mango purée, and lime juice until fully combined and smooth.
- Churn the mixture – Pour the mixture into your ice cream maker and churn for about 25 minutes, or until it reaches a soft-serve consistency.
- Freeze to firm up – Transfer the churned ice cream into a freezer-safe container, cover tightly, and freeze for at least 4 hours.
- Serve and enjoy – Scoop into bowls or cones and enjoy your homemade creamy Mango Ice Cream!
- Preparation Time
Prep time: 15 minutes
Churning time: 25 minutes
Freezing time: 4 hours
Total time: Around 4 hours 40 minutes
- Serving Suggestions
Mango Ice Cream is versatile and can be served in many creative ways:
Garnish with fresh mango cubes for extra fruitiness.
Sprinkle with toasted coconut flakes to enhance the tropical flavor.
Drizzle with honey or caramel sauce for added sweetness.
Pair with shortbread cookies or wafers for a crunchy contrast.
Serve in a waffle cone for a fun, summery treat.
- Frequently Asked Questions (FAQ)
Q1: Can I make this ice cream without an ice cream maker?
Yes! Pour the mixture into a shallow container, freeze, and stir every 30 minutes for 3–4 hours to break ice crystals until creamy.
Q2: Can I replace sugar with honey or another sweetener?
Absolutely. Honey, agave syrup, or even coconut sugar can be used, but they may slightly change the flavor profile.
Q3: How long can I store this ice cream?
You can store homemade mango ice cream in the freezer for up to 2 weeks in an airtight container. After that, the texture may change.
Q4: Can I use canned mango purée?
Yes, canned mango purée works perfectly, especially Alphonso mango purée, which gives a vibrant color and strong flavor.
Q5: How do I make the ice cream creamier?
For extra creaminess, you can add 1 tablespoon of condensed milk or increase the heavy cream slightly.
- Conclusion
This Mango Ice Cream recipe is a celebration of tropical sweetness in its purest form. With minimal effort, you can prepare a refreshing dessert that feels luxurious and indulgent. Whether you’re serving it as a finale to a summer barbecue or enjoying it on a quiet evening, this ice cream guarantees smiles with every spoonful. It’s proof that sometimes the simplest recipes bring the most joy.
