Mango Ice Cream
This mango ice cream recipe is made with just 5 ingredients, has amazing tropical flavor, and is super creamy. It’s simply one of the best summer desserts ever!
Servings 12
Calories259 kcal
Cost $ 0.75 per person
Equipment
- blender
- Ice cream machine (OPTIONAL)
- Container
Ingredients
- 4 ripe mangoes peeled, seed removed, and cut into chunks (about 2 ¾ cups )
- 1 ¾ cups sugar
- ⅓ cup fresh lime juice or lemon juice
- 1 ½ cups heavy whipping cream For a dairy-free version, replace it with canned unsweetened coconut cream.
- 7 oz sweetened condensed milk about 200 grams (OPTIONAL -- if you are using an ice cream machine). If you are making it without an ice cream machine, you either use the condensed milk or use double the heavy cream stated in the recipe.
- A pinch of salt
Instructions
- WITH ICE CREAM MAKER: Wrap the ice cream bowl in plastic wrap (in order to keep it clean) and freeze it for about 24 hours prior to making the ice cream.
- On the following day, peel and cut the mangoes into chunks. Then, puree very well with the sugar and the lemon juice in a food processor or blender. Strain and discard fibers.
- In a bowl, combine the pureed mango with the heavy whipping cream, condensed milk (optional), and salt, stirring well until obtaining a homogeneous mixture. Wrap it with plastic wrap and chill in the fridge for at least 2 hours.
- Pour the mixture into the ice cream maker bowl and follow the manufacturer’s instructions. Let it churn for about 25 minutes or until firm.
- Transfer the mango ice cream to an airtight container and store it in the freezer for at least 6 hours before serving (or even better for 24 hours). Enjoy!
- WITHOUT THE ICE CREAM MAKER (NO CHURN): peel and cut the mangoes into chunks. Then, puree very well with the sugar and the lemon juice in a food processor or blender. Strain and discard fibers.
- Transfer mango puree to a large mixing bowl and stir in condensed milk (OPTIONAL although it’ll make the ice cream creamier especially if you’re not churning it) and salt. In another mixing bowl, beat the heavy cream until stiff peak forms (about 30-60 seconds). Add whipped cream to the mango mixture and fold until combined and smooth.
- Transfer to a freezer-proof or airtight container and freeze overnight or for 24 hours, if possible.
Recipe Notes
The nutritional values do NOT include the condensed milk because it is optional.
STORAGE: Freeze the mango ice cream in an airtight container or in a freezer-proof container, well covered, for up to 2 months!
Best mangos to make ice cream
Although you can use a different variety to make ice cream, here are the 2 preferred ones to make our frozen dessert:
- Honey mango (Ataulfo) is one of the best varieties to make mango ice cream. Why? Because it ends to be a bit smaller than other mango varieties, but it has a stronger mango flavor. It’s also creamy and sweet with no fibers throughout. In addition, it has a small seed inside, so there's more mango flesh to enjoy!
- Alphonso mango has a rich, creamy, tender texture and non-fibrous, juicy pulp. When it is ripe, its skin turns golden-yellow with a tinge of red across the top of the fruit.
Nutrition
Calories: 259kcal | Carbohydrates: 41g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 147mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1187IU | Vitamin C: 27mg | Calcium: 28mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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