This Mango Ice Cream Recipe will be a massive hit this summer! With just 3 ingredients and 10 minutes of prep time, you can let the freezer do the rest for you. This easy homemade ice cream is incredibly creamy and sweet, with a delightful zing from the mango that will leave you craving for more.
I don’t know about you, but on a hot summer day, all I crave is ice-cold ice cream. And when it comes to making it at home, this recipe is THE ONE!
What sets this Mango Ice Cream apart is that it has real fruit in it, boosting its nutritional value while still tasting like a decadent treat.
The best part is you don’t even need an ice cream maker or food processor for this gluten-free ice cream recipe. All you need is one bowl and a blender.
What ingredients are in this Mango Ice Cream?
Believe it or not, there are just three (yes, three!) ingredients used here:
How To Make
Make a mango puree: Start by dicing the mango’s pulp, ensuring you remove the skin. Add it to the blender. Taste the pulp and add sugar accordingly. Blend until smooth without adding any water. If you prefer, you can also use canned mango puree to skip this step.
Add the cream to a mixing bowl: Whip the cream using a hand mixer or a stand mixer with a whisk attachment until soft peaks form. If you don’t have electrical appliances at home, a manual hand whisk will do the job just fine.
Add the mango puree to the whipped cream and mix for 1-2 minutes: Ensure they are well combined. Taste it and add more powdered sugar if needed.
Pour the combined mango and cream mixture into a freezer-friendly container with a lid: Close the lid tightly. Freeze the ice cream for 5-6 hours or until set.
Ready to eat? Take the mango ice cream out of the freezer and let it thaw for 5 minutes to soften a little. Scoop and serve!
Homemade Ice Cream vs. Store Bought Tub
I know convenience can be nice, but if you opt for a store-bought tub, you’ll be missing out on some vital things, such as:
The flavor: Nothing quite beats the taste of fresh mango combined with the rich creaminess of fresh whipped heavy cream.
The nutrition: Again, the use of fresh mango ensures that the ingredients haven’t been altered. You can’t guarantee that with store-bought ice cream tubs.
The simple ingredients: This recipe calls for mango, cream, and sugar (if needed). That’s it. Period. Just take a look at the extensive list of ingredients on an ice cream tub. Most of them are unpronounceable, and they don’t even enhance the taste.
The satisfaction: Words can’t express the joy, pleasure, and proud gleam that a tub of homemade ice cream will bring to your life. The happiness of creating something delicious from scratch is invaluable and a must-try experience.
More Mango Recipes
- Mango Shrikhand (Mango Yogurt)
- Mango Mojito (Non-Alcoholic)
- Mango Lassi Recipe
- Spicy Mango Dip
- Mango Jam
- Mango Salsa
Subscribe to our weekly newsletter or follow us on Instagram, YouTube for video recipes.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.