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Made from juicy fresh mangoes, this homemade mango ice cream is a wonderful treat for summer. There’s no eggs so it’s easy to make at home.
Mango ice cream has been making the rounds on social media thanks to a few places whipping up fruit-shaped treats. I’m sure they’re delicious, but why not get a whole batch of ice cream for what is likely the same price for one serving?
My kids have been mango fans ever since they were little, so making this ice cream meant I basically had to hide the fruit from them while I tested. They couldn’t stay annoyed with me once I had this creamy, sweet treat ready for scooping!
This recipe is rather simple to let the honeyed sweetness of the mango shine. In fact, it’s just like my easy strawberry ice cream with a few swaps.
Make this mango ice cream recipe today and enjoy all the sunny summer days ahead!
Ingredients for mango ice cream
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Fresh mangoes
- Lime
- Granulated sugar
- Vanilla extract
- Milk
- Heavy cream
- Salt
I used large mangoes for this recipe, which will be either Kent or Tommy Atkins variety in the United States. If you use smaller mangoes (Ataulfo or Alphonso) you will need more. The smaller fruits are also sweeter, so consider reducing the sugar slightly.
Have extra mango on hand? Make my mango madeleines, which are wonderful alongside the ice cream!
Equipment
This is not a no-churn ice cream recipe, so you will need an electric (or manual, if you like an arm workout) ice cream machine *. I use a Cuisinart 2-quart ice cream maker; it’s the perfect size and has been chugging away for many years now.
It’s important to have your ice cream bowl fully chilled. If you can, keep it in the freezer at all times so you can make ice cream whenever you like.
You’ll also need a blender * or food processor * to purée the mango, and a container to store the ice cream. I prefer to use silicone ice cream containers * or lined cardboard ones that seal well, which will help keep ice crystals from forming. I only recommend using a metal pan if you plan to serve all of the ice cream at once, because it can get icy easily.
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How to make this recipe
Before going any further you need to make sure your ice cream bowl is frozen! You want it to have been in the freezer for at least 24 hours. If you forgot to chill it, put it in now and come back to this recipe tomorrow!
All frozen? Great!
Cut the mango into chunks and put into a blender. Zest the lime right in, then halve it and add the juice. Add the sugar, then place the lid and blend until completely smooth—this shouldn’t take very long.
Transfer mango purée to a bowl or (my favorite) a large liquid measuring cup *. Whisk in the milk, heavy cream, and vanilla until smooth.
Cover and chill in the refrigerator for a minimum of 2 hours, but ideally 4 or more, to ensure it’s nice and cold.
Once chilled, set up your ice cream machine with the frozen bowl. Pour in the mango mixture and churn according to manufacturer instructions. Depending on your machine, this can take anywhere from 20 minutes to 1 hour.
When done, the ice cream will be a soft serve consistency. You can eat it right away, or transfer to a container and freeze until firm. Then scoop and enjoy!
Testing notes
You can swap the milk and cream for half and half (which is a mixture of milk and cream) but do not use all milk or all cream. All milk will make it too icy. All cream tamps down the mango flavor, making it taste more like a lightly flavored whipped cream than ice cream!
The lime helps balance the sweetness of the mango, but it can be omitted if you like.
The flavor is best when using fresh, ripe mango. Frozen mango may be used, but make sure it is fully thawed before blending.
Grab a taste of the viral mango ice cream at home and enjoy the summer!
Mango Ice Cream
Ingredients
- 2 cups diced mango, thawed if frozen
- 2/3 cup granulated sugar
- 1 lime, zested and juiced
- Pinch salt
- 1 cup heavy whipping cream
- 1 cup milk
- 1 teaspoon pure vanilla extract
Directions
- Make sure the bowl of your ice cream machine is frozen before continuing!
- Combine mango, sugar, lime zest and juice, and salt in a blender. Blend until completely smooth.2 cups diced mango, 2/3 cup granulated sugar, 1 lime, Pinch salt
- Transfer to a bowl and whisk in cream, milk, and vanilla. Cover and chill for 2-4 hours before churning.
- Place your frozen ice cream bowl in the machine and pour in mango mixture. Churn according to ice cream manufacturer instructions, which will take between 20 minutes and 1 hour, depending on the machine.
- Once it reaches soft serve consistency, enjoy immediately, or transfer to an airtight ice cream container and freeze until solid for scooping.
Notes
- Makes about 1.5 quarts.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
