Mango Ice Cream Recipe

Name: Mango Ice Cream Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12 serving
Ingredients: 3 ripe mangoes; ½ cup granulated sugar; 2 tablespoons fresh lime juice; 1 ½ cups heavy whipping cream; 7 oz sweetened condensed milk; A pinch of table salt

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
12
Calories
218 kcal
Course
Dessert
Cuisine
Brazilian

Mango Ice Cream Recipe

Soren Pugh

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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. Find out how to make it 2 ways: with and without an ice cream machine!

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Ingredients

Servings

3 ripe mangoes peeled and cut into chunks (about 2 cups pureed mango) -- Preferably chill the mango a day ahead. The best varieties of mango to make ice cream are Ataulfo, Alphonso, Edward, Cotton Candy, Cushman, and Choc Anon (Miracle) because they are sweet and fiberless. SEE NOTES first if using store-bought mango pulp!
½ cup granulated sugar
2 tablespoons fresh lime juice Skip it if your mangoes are tart
1 ½ cups heavy whipping cream chilled. For a dairy-free version, use a dairy-free heavy whipping cream.
7 oz sweetened condensed milk or ½ of a 14-ounce can, chilled (for a dairy-free option, use sweetened condensed coconut milk)
A pinch of table salt NOTE: If you want an ice cream with a brighter color, add 1 to 2 drops of yellow food coloring to the recipe

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Instructions

WITHOUT THE ICE CREAM MAKER (NO CHURN): Peel and cut the mangoes into chunks. Then, puree with the sugar and the lemon juice in a food processor or blender until creamy and smooth. TIP: Only strain the mixture if using a variety of fibrous mangoes. Then, discard the fibers. Rinse your blender or food processor and add the strained mango pulp back.
Combine condensed milk, salt, and heavy cream. Blend well just until creamy but not stiff (about 30-45 seconds)
Transfer to a freezer-proof or airtight container, cover with plastic wrap, and then either foil or a lid and freeze overnight or for 24 hours, if possible.
WITH ICE CREAM MAKER OR MACHINE: Wrap the ice cream bowl in plastic wrap (to keep it clean) and freeze it for about 24 hours before making the ice cream.
On the following day, peel and cut the mangoes into chunks. If your mangoes are too juicy, drain the excess (you can drink it). Then, puree the mangoes with the sugar and the lime juice in a food processor or blender. TIP: Only strain the mixture if using a variety of fibrous mangoes. Then, discard the fibers.
In a medium bowl, combine the pureed mango with the heavy whipping cream, condensed milk, 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 chilled 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!

Notes

INACTIVE TIME (freezing): 24 hours
STORAGE: Place mango ice cream in an airtight container into a loaf pan covered with plastic wrap and then a foil or a lid in the freezer for up to 1 month.
Using STORE-BOUGHT Unsweetened Mango Puree/Pulp Instead: It tends to be thinner, so you'll need to reduce it to evaporate some of that moisture. To do that, add the mango puree to a saucepan and simmer over medium heat, stirring constantly, for about 10-12 minutes until it reduces to half. Cool and use in the recipe.
Chill the mango, sweetened condensed milk, and heavy cream: Place the condensed milk can and heavy cream in the fridge to chill for a few hours. The colder the ingredients, the easier they will whip to the right texture.
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 up being 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 Information

Show Details

Calories 218kcal (11%) Carbohydrates 26.1g (9%) Protein 2.6g (5%) Fat 12.4g (19%) Saturated Fat 7.8g (39%) Polyunsaturated Fat 0.6g Monounsaturated Fat 3.2g Cholesterol 39.2mg (13%) Sodium 29.7mg (1%) Potassium 179.6mg (5%) Fiber 0.8g (3%) Sugar 25.3g (51%) Vitamin A 1042.7IU (21%) Vitamin C 20.2mg (22%) Calcium 72.7mg (7%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 218 kcal

% Daily Value*

Calories	218kcal	11%
Carbohydrates	26.1g	9%
Protein	2.6g	5%
Fat	12.4g	19%
Saturated Fat	7.8g	39%
Polyunsaturated Fat	0.6g	4%
Monounsaturated Fat	3.2g	16%
Cholesterol	39.2mg	13%
Sodium	29.7mg	1%
Potassium	179.6mg	4%
Fiber	0.8g	3%
Sugar	25.3g	51%
Vitamin A	1042.7IU	21%
Vitamin C	20.2mg	22%
Calcium	72.7mg	7%
Iron	0.2mg	1%