Homemade Mango Ice Cream
Updated: Apr 28
If you love mangoes as much as I do, then this recipe full of fresh mango flavor is the perfect frozen summertime treat for you. This luscious, creamy, rich ice cream has just the right amount of sweetness and makes a refreshing treat for cooling down on a hot summer’s day. This simple recipe uses mango in two forms for a tropical ice cream full of fruity perfection that transports you to an island paradise.
Mango Ice Cream
4 large mangoes, peeled, pitted, and chopped
⅔ cup granulated sugar, divided
1 tsp pure vanilla extract
1 cup heavy cream
¾ cup whole milk
Mango Ice Cream
Freeze the freezer bowl for 24 hours prior to making the ice cream.
Place three of the chopped mangoes in a food processor with ⅓ cup of the sugar and the vanilla. Puree until the mixture is completely smooth. Set aside.
In a large bowl, whisk together the cream, milk, and the remaining ⅓ cup of sugar until the sugar is completely dissolved.
Whisk the mango puree into the cream mixture. Refrigerate the mango cream mixture for at least one hour.
While the mixture chills, dice the remaining mango into small chunks. Refrigerate until ready to use.
Set up the ice cream maker and turn the mixer on. When the freeze bowl begins to turn, pour the mixture into the freeze bowl. Churn about 30 minutes or to desired consistency following the ice cream maker manufactures’ instructions.
Once churned, gently stir in the diced mango. Serve immediately for a soft texture. If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for 3 or more hours before serving.