Homemade Mango Ice Cream Recipe

Homemade Mango Ice Cream Recipe

Yields: 4–6 servings

Prep Time: 20 minutes

Chill & Freeze Time: 6–8 hours (or overnight)

Total Time: About 8 hours 20 minutes

Ingredients:

• 1 ½ cups mango pulp (fresh or canned; preferably Alphonso or Ataulfo mangoes for intense flavor)

• 1 cup heavy cream (cold; minimum 36% fat content)

• ½ cup whole milk

• ½ cup organic cane sugar (adjust to taste if mangoes are especially sweet or tart)

• 1 pinch salt (enhances the flavor of the mango and balances sweetness)

Equipment Needed:

• Blender or food processor

• Mixing bowls

• Whisk or hand mixer

• Airtight freezer-safe container

• Ice cream maker (optional but recommended for a creamier texture)

Instructions:

Step 1: Prepare the Mango Pulp

If you’re using fresh mangoes:

1. Wash, peel, and cut 2–3 ripe mangoes into chunks.

2. Place the mango chunks in a blender or food processor.

3. Puree until completely smooth — you should get about 1½ cups of pulp.

4. Taste the pulp. If it’s fibrous, strain it through a fine mesh sieve to remove stringy bits.

5. Chill the mango puree in the refrigerator while you prepare the rest of the mixture.

Tip: Use sweet, non-fibrous mango varieties like Alphonso, Kesar, or Ataulfo for best results.

Step 2: Combine Cream, Milk, and Sugar

1. In a medium mixing bowl, pour in the heavy cream and milk.

2. Add the organic cane sugar and a pinch of salt.

3. Whisk the mixture vigorously for 2–3 minutes, or until the sugar is fully dissolved. You can also use a hand mixer on low speed.

4. The mixture should be smooth, slightly thickened, and uniformly sweet.

Step 3: Mix in the Mango Pulp

1. Add the chilled mango pulp into the cream mixture.

2. Stir or whisk until fully combined — the mixture should have a consistent mango color and aroma.

3. Taste and adjust:

   • If it’s too sweet, add a touch more milk.

   • If it’s not sweet enough, add another tablespoon of sugar and mix until dissolved.

Step 4: Chill the Mixture

1. Cover the mango-cream mixture with a lid or plastic wrap.

2. Refrigerate for at least 2 hours — this improves flavor and helps the ice cream churn or freeze better.

Step 5A: Using an Ice Cream Maker (Preferred Method)

1. Pour the chilled mixture into your ice cream maker following the manufacturer’s instructions.

2. Churn for 20–25 minutes or until it reaches a soft-serve consistency.

3. Transfer to an airtight container, smooth the top, and freeze for 4–6 hours or overnight for a scoopable texture.

Step 5B: No Ice Cream Maker? No Problem!

1. Pour the chilled mixture into a freezer-safe container.

2. Freeze uncovered for about 1 hour, until edges begin to harden.

3. Take it out and whisk or beat the mixture vigorously to break up ice crystals.

4. Repeat this process every 30–45 minutes for the next 3–4 hours, until the ice cream is creamy and scoopable.

5. Freeze overnight before serving.

Serving Suggestions:

• Serve scoops of mango ice cream in bowls or cones.

• Garnish with fresh mango slices, toasted coconut, or a mint sprig.

• Pair with sticky rice, waffles, or shortbread cookies for a complete dessert.

Storage:

• Store in an airtight container in the freezer for up to 2 weeks.

• Press a layer of parchment paper or plastic wrap directly on top of the ice cream before sealing to help prevent ice crystals.

Tips for Success:

• The richer the cream, the smoother the ice cream texture.

• If using canned mango pulp, make sure it’s unsweetened or reduce the added sugar accordingly.

• Add 1 tsp lemon or lime juice if your mangoes are overly sweet — it helps brighten the flavor.

• For a vegan version, replace cream and milk with full-fat coconut milk and use a plant-based sweetener.