Mango Ice Cream (Super Creamy) – Easy and Delish

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Video Mango Ice Cream (Super Creamy) – Easy and Delish

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- just like our coconut ice cream! Find out how to make it 2 ways : with and without an ice cream machine!

mango ice cream in ramekins

The temps are soaring in Texas. I ain’t kidding! It has risen above 100° F.

Also read: Mango Ice cream recipe using an ice cream maker – The Flavor Bells

On hot days I have been buying and making all kinds of frozen treats- such as this Keto Carrot Cake Ice Cream, and also this homemade Guava Ice Cream.

Get your favorite fruits and make the best summer treats for your family! After all, it’s one of the best ways to enjoy the season, don’t you think?

Reasons to make mango ice cream

  • Seasonal flavor
  • It’s refreshing and delish!
  • No need to use gelatin, corn starch, or emulsifiers.
  • Mangos cost less and taste better this time of the year (they can be harvested all year-round in parts of the United States, but the hot summer months of June and July are their peak season).
  • This mango dessert is an easy recipe that requires just 5 ingredients!
  • It’s egg-free and gluten-free, and it can be dairy-free if you use canned coconut cream instead of heavy cream.
  • To make our mango ice cream recipe vegan, use coconut sugar instead of regular granulated sugar and coconut cream to replace heavy cream plus skip the condensed milk.

Ingredients and substitutions

  • Fresh mangoes – make sure to both peel and cut them into chunks. Choose ripe yet firm fresh mangoes. You may use frozen mango chunks if you prefer to make this homemade ice cream! You can use any leftovers to make mango lassi, mango salsa, or other mango recipes!

fresh mangos

  • Sugar – use granulated sugar!
  • Fresh lime juice – or replace it with fresh lemon juice. It will balance the sweetness of the fruit and sugar.
  • Heavy whipping cream – it will make our mango ice cream creamy and is needed since we don’t use egg yolks and milk to make a custard base for our ice cream. To make this frozen treat dairy-free, use unsweetened coconut cream instead. Just make sure to chill the can in the fridge before using it.
  • Sweetened condensed milk (OPTIONAL) – This will make the ice cream creamier and sweeter, although it is not essential!
  • Salt – It will bring out the sweetness of the ice cream! If you want to, add ⅛ teaspoon of vanilla extract for extra flavor!

Best mangos to make ice cream

Although you can use a different variety to make ice cream, here are the 2 preferred types to make our frozen dessert:

  • Honey mango (Ataulfo) is one of the best varieties to make the best mango ice cream. Why? Because it tends to be a bit smaller than other mango varieties, but it has an intense 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 is another kind of mango that has a rich, creamy, tender texture and non-fibrous, juicy pulp. When it is ripe, the skin turns golden-yellow, with a tinge of red across the top of the fruit.

How to make mango ice cream

  1. WITH ICE CREAM MACHINE: 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer this easy 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!
  6. WITHOUT THE ICE CREAM MACHINE (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.
  7. Transfer the 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 making a no-churn mango ice cream) and salt. In another mixing bowl, beat the heavy cream until stiff peaks form (about 30-60 seconds). Add whipped cream to the mango mixture and fold until combined and smooth.
  8. Transfer to a freezer proof or airtight container and freeze overnight or for 24 hours, if possible.

Also read: Mango Ice Cream (2 Easy Variations) – Dassana’s Veg Recipes

a scoop of mango ice cream

Mango ice cream with condensed milk

It is very easy to make this mango ice cream with condensed milk. Just add ½ can (7 oz) of condensed milk to our recipe along with the other ingredients. It will make the mango ice cream sweeter and creamier!

NO CHURN HOMEMADE MANGO ICE CREAM

Here is another way t0 make no-churn ice cream or without a machine.

Expert’s tips for mango ice cream recipe

  • Preferably choose sweet fresh mangos: frozen mangos are not as sweet and you may not get as much of that tropical mango flavor. But if you are making this mango ice cream out of season, you can certainly use frozen mangos!
  • The best mangos for ice cream: Honey mango (Ataulfo) and Adolpho mango are my favorites for homemade mango ice cream.
  • Coconut cream: Make sure it is thick and creamy and that you chill it in the fridge for at least a couple of hours.
  • If you can’t find coconut cream, place 1 can (14-oz) full-fat canned coconut milk in the fridge overnight or for 24 hours. After it is chilled, turn the can upside down and pour out the coconut water liquid on top. It’s now ready to scoop the solids of the coconut cream out of the can and use in our recipe. You should get about ¾ cup from a 14-oz can.
  • Wrap well and freeze the bowl of your ice cream maker 24 hours before making the ice cream. This will speed up the churning process!
  • Strain the mango pulp to remove any fibrous string for the best ice cream.
  • Adding condensed milk will make the ice cream creamier but it is not essential to make the perfect treat for mango lovers!
  • Make sure to store the mango ice cream in a well-wrapped freezer-safe container to prevent icicles from forming.
  • To make mango sorbet, just skip both the condensed milk and heavy cream.

STORAGE

Place mango ice cream in an airtight container into a loaf pan covered with plastic wrap and freeze for up to 2 months. This is one of those great easy freezer recipes!

More frozen desserts to enjoy:

  • Coffee popsicles
  • Peanut butter ice cream
  • Nutella popsicles
  • Berry coconut yogurt popsicles
  • Key lime popsicles

More recipes made with mango:

  • Mango smoothie bowl
  • Mango muffins
  • Plus, mango upside down cake

Also read: Best Ever Mango Ice Cream (with Ice Cream Maker)

PIN & ENJOY!

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Post first published on July 31, 2012.

several scoops of our recipe made with Condensed Milk in a bowl

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