Mango Ice Cream Recipe so easy you’ll wonder why you ever bothered with grocery store tubs. You know when you’re craving something cold and creamy after dinner, but everything in the freezer is either icy or tastes like fake fruit? Yeah, been there. Making this at home, turns out, is a total game-changer. No more mystery ingredients or weird aftertaste. Just you, your kitchen, and that unbeatable mango flavor.
Mango Ice Cream
Ingredients
Method
- Peel and chop the ripe mangos, then blend them until smooth to create a puree.
- In a bowl, combine the mango puree with heavy cream, sweetened condensed milk, and vanilla extract. Mix until well combined.
- Pour the mixture into a freezer-safe container and freeze it overnight.
- The next day, scoop and enjoy your homemade mango ice cream!
Notes
How to Make Mango Ice Cream
If you’ve never made your own ice cream, you might think it’s some wild science experiment. Nah, it’s honestly more tossing-and-mixing than anything else. I start by grabbing a couple ripe mangos. Like, really ripe. Not half-yellow, not green—not the ones the store calls “ready to eat” but don’t taste like much. You want mangos that look a little TOO sweet.
Once you’ve got those, peel, chop, and blend ’em up. Puree city. Scoop that into a bowl with a can of cold cream (heavy whipping is my pick), some sweetened condensed milk (not a diet recipe, oops), and a splash of vanilla. Some folks fold in sugar or a bit of honey if their mangos weren’t so sweet—trust your tastebuds.
After mixing, pour it all into a container—honestly, I just use an old plastic lunchbox—and freeze overnight. Don’t mess with it until it’s set. The next day, you will not believe this magic. Friends ask for seconds like it’s air.
“I tried this homemade mango ice cream last weekend, and my picky teenager went back for thirds. That’s never happened with the store-bought ones!” – Sandy H.
Homemade Ice Cream vs. Store Bought
Store ice cream can look tempting with snazzy packaging. But hang on. The homemade version is pure bliss in comparison. When you do it yourself, you know exactly what’s in there. No preservatives or food coloring parties. Just fresh mango, creamy goodness, and whatever sweetener you like.
With homemade mango ice cream, it’s not even a fair fight. Store-bought might come out of the tub cleaner (a small thing), but flavor-wise? Yours will taste like real fruit, not “mangoish” whatever. The texture, too, is richer and more melt-in-your-mouth. And seriously, when did a factory ever handpick a mango? Never. Only your recipe can be made with love and sass.
Ingredients for Mango Ice Cream
It doesn’t take much to get started, which is half the charm if you ask me. You’ll need:
- 2 ripe mangos (make sure they’re soft and smell sweet)
- 1 cup heavy cream (or double cream if you’re UK-based, see, you can flex a little)
- ½ can sweetened condensed milk (about 7 ounces or so)
- 1 teaspoon vanilla (optional, but trust me, it works)
Sure, you can hunt for fancy stuff at the bakery supply, but don’t bother. These regular things from the market make a five-star scoop.
Tips for the Perfect Mango Ice Cream
Here’s where the secret sauce lives—well, not actual sauce, but the know-how. I always chill my mixing bowl and beaters (if you’re using an electric mixer, which I do unless I’m feeling energetic). Makes the cream whip faster, gets fluffier.
Use the sweetest mangos you can get. Avoid stringy ones. Some folks strain the puree, but honestly, I just blend till smooth and don’t overthink it. If you want, add a squeeze of lime for a little zing—totally optional, but lovely.
Cover your container tightly. If any air sneaks in, you’ll get icy bits. No one loves that. And, crazy as it sounds, let it sit at room temp a couple minutes before serving; makes scooping easier and the flavor deeper. Did I mention don’t skimp on the condensed milk? You need that richness.
Serving Suggestions
Okay, you got this bowl of homemade magic. Now what? Try these:
- Scoop over warm brownies (trust me, this is wild good).
- Top with chopped pistachios for crunch.
- Swirl with some raspberry sauce, if you’re feeling extra fancy.
Or just eat it straight from the tub (we all do it). Dress it up or go basic, it’s always a hit.
Related Recipes with Mango
Got leftover mangos (or just obsessed like me)? You can toss diced mango into a smoothie. Or make a quick salsa—just chop mango, onion, a squeeze of lime, and a handful of cilantro. Ideal for tacos or with tortilla chips.
One time, I mixed cubed mango with Greek yogurt and a honey drizzle. Silly simple, but wow, does it brighten up breakfast. And ever try mango popsicles? Perfect when your freezer is already packed with ice cream.
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FAQs
Can I make this mango ice cream without an ice cream maker?
Absolutely. All you need is a freezer-safe container and a spoon for mixing.
What if my mangos aren’t super sweet?
Add a tablespoon or two of honey or sugar. Taste as you go until you’re happy.
Does this work with canned or frozen mango?
Yep, but thaw and drain well if frozen. Canned works, too—just make sure it’s not packed in syrup or…yikes, the sweetness will be wild.
How long does homemade mango ice cream last?
About a week in the freezer, if you can resist for that long.
Can I use other fruit with mangos?
Totally. Try a swirl of passion fruit or pineapple for a tropical vibe.