Homemade Mango Ice Cream Recipe – Creamy & Delicious

Mango ice cream is a delightful frozen dessert that perfectly captures the sweet and tangy flavors of fresh mangoes. With a rich, creamy texture and a refreshing taste, this homemade mango ice cream is a must-try for all dessert lovers. Unlike store-bought versions, this recipe contains natural ingredients without artificial flavors or preservatives. Whether you’re looking for a summer treat or a delicious dessert for any occasion, this mango ice cream recipe is easy to follow and incredibly rewarding.

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Nutrition Information (Per Serving)

• Calories: 250 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sugar: 25g
• Fiber: 1g
• Calcium: 80mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 4-6 hours (Freezing Time)
• Total Time: 4 hours 25 minutes
• Cuisine: Indian, American
• Course: Dessert
• Servings: 6

Equipment Needed

• Blender or food processor
• Mixing bowl
• Whisk
• Ice cream maker (optional)
• Freezer-safe container with a lid

Ingredients

• 2 large ripe mangoes (or 1 cup mango puree)
• 1 cup heavy cream
• 1 cup whole milk
• ½ cup condensed milk
• ¼ cup granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, enhances mango flavor)
• ¼ teaspoon salt

Instructions

Step 1: Prepare the Mango Puree

1. Peel and chop the mangoes into small pieces.
2. Blend the mango pieces in a blender or food processor until smooth.
3. Add lemon juice to the puree for enhanced flavor and set aside.

Step 2: Mix the Ice Cream Base

4. In a mixing bowl, whisk together heavy cream, whole milk, and condensed milk.
5. Add sugar, vanilla extract, and salt, and continue whisking until well combined.

Step 3: Combine Mango and Cream Mixture

6. Gradually add the mango puree to the cream mixture, stirring continuously to blend well.
7. Ensure the mixture is smooth and free of lumps.

Step 4: Churning the Ice Cream

(If using an ice cream maker): 8. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes). 9. Once thick and creamy, transfer to a freezer-safe container.

(If not using an ice cream maker): 10. Pour the mixture into a freezer-safe container and cover with plastic wrap or a lid. 11. Freeze for about 2 hours, then stir the mixture thoroughly to break ice crystals. 12. Repeat this process every 30 minutes for the next 2-3 hours to achieve a smooth texture.

Step 5: Freezing and Serving

13. Let the ice cream freeze for at least 4-6 hours or overnight for the best results.
14. Before serving, let the ice cream sit at room temperature for 5 minutes for easier scooping.
15. Serve with fresh mango chunks, mint leaves, or a drizzle of honey for extra flavor.

Tips for the Best Mango Ice Cream

• Use ripe and sweet mangoes like Alphonso or Ataulfo for the best flavor.
• Adjust the sugar based on the sweetness of your mangoes.
• For a richer taste, replace whole milk with coconut milk for a tropical twist.
• To avoid ice crystals, use a high-fat content dairy and stir periodically if not using an ice cream maker.

Enjoy your homemade Mango Ice Cream Recipe—a creamy, refreshing treat that’s perfect for warm days!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.