Mango Ice Cream Recipe

4.72 from 7 votes

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!

Course:Dessert

Cuisine:Brazilian

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories218 kcal

Author Denise Browning

Cost $ 0.75 per person

Equipment

blender or food processor
Ice cream machine (OPTIONAL)
Container

Ingredients

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

US Customary - Metric

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!

Recipe 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

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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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