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    You are Here: Masala Herb » Recipes » Dessert

    Mango Ice Cream Recipe

    Oct 30, 2023 by Helene Dsouza

    7.6K shares
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    Helene Dsouza
    Homemade mango ice cream is like heaven on earth!
    Total Time: 1 hour hour
    Prep Time: 25 minutes minutes
    Churning Time: 35 minutes minutes
    8 servings
    RECIPE
    mango ice cream prepared from scratch close up
    scoop of homemade mango ice cream
    homemade ice cream made with fresh mango fruit

    Homemade mango ice cream prepared in the ice cream maker for a creamy perfect finish.

    I show you how to make it form scratch with fresh fruits and share some tips and serving ideas.

    mango ice cream in a bowl
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    This is a Philadelphia style, no egg custard, mango ice cream recipe.

    The pros are that it's quick and easy to make.

    The cons, you need to keep it out 10 mins first before you go for it because it doesn't have egg in it, so ice crystals may get formed.

    Jump to:
    • 🔪 How to make Mango Ice Cream?
    • 💡 Topping Ideas
    • 🍱 Storing
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments

    🔪 How to make Mango Ice Cream?

    This mango ice cream recipe is so easy! You just need an ice cream maker.

    I have lined out the basic steps here, the complete recipe with quantities and instructions are located in the printable recipe card at the bottom of this post.

    Step 1

    Peel and cut your mango fruit flesh.

    Turn your mango with lemon juice and sugar into a smooth or semi smooth pulp.

    cut mango and peel, turn into a mango pulp

    Step 2

    Combine cream and milk.

    Stir mango pulp into the cream base.

    combine cream and milk and add cream base to mango pulp

    Step 3

    Churn your ice cream with the help of an ice cream maker.

    Store and freeze. To use and enjoy, keep out 10 mins first.

    pour ice cream base into ice cream maker and churn

    💡 Topping Ideas

    You can serve your ice cream the way you like (I'm not an ice cream dictator). In a cone, a paper cup, or a glass bowl.

    I like it all natural but if you are like Paul (my husband), then you might want to pep it up!

    Here are some great topping ideas for you! 😀

    • whipped cream - a classic choice
    • sprinkles - colorful or chocolate sprinkles
    • mint leaves - for a fresh natural touch
    • coconut flakes - because coconut works great with mango
    • wafers - I love all wafers.
    • sauce - chocolate, caramel, or fruit sauce. Amaretto is another great choice (Italian almond flavor)
    • nuts - crushed, sliced or whole almond, walnut, cashew, etc
    • fresh fruits - mango slices or another fruit of your choice
    • jam - I mean, why not, right?
    • chips - like chocolate chips or caramel
    • crumbled cookies
    bird's eye's view of mango ice cream

    🍱 Storing

    Once your ice cream is done churning, you can go ahead and eat it all up in one go (I mean who am I to judge, right?).

    To store and enjoy it another day, place the freshly churned ice cream into a freezer-friendly container, which has a lid.

    Do this immediately, or else your ice cream will melt.

    Keep your homemade ice cream in your freezer, not in your freezer door, but somewhere deep in your freezer.

    You can keep it for weeks there if the temperature is somewhere at -4 Fahrenheit/ -20 Celsius.

    close up mango ice cream scoop

    💭 FAQs

    Ice Cream VS Sorbet - What's the difference?

    Ice cream is made with cream, which needs to have a fat content of at least 32%. A mango sorbet is plant-based and is made of fruit pulp, sugar, lemon juice and a liqueur (to stabilize the crystals).

    Can you use frozen Mango, pulp or mango jam?

    You can use frozen mangoes but you need to thaw them first before you can turn it into a pulp-like consistency. You can use mango pulp too but try to not use sweetened pulp or else adjust the sugar quantity in the recipe. You can use mango jam to your almost finished churned ice cream to create ribbons.

    Can I use coconut cream instead of whipping cream?

    Yes if the coconut cream contains at least 32% fats. This is important because the ice cream will crystallize if there are not enough fats in the cream. You can also use coconut milk instead of the cow's milk in the recipe to make a vegan plant-based mango ice cream.

    mango ice cream recipe pin image

    📖 Recipe

    mango ice cream prepared from scratch close up

    Mango Ice Cream Recipe

    Homemade mango ice cream is like heaven on earth!
    4.80 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Churning Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 8 servings
    Calories: 303kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 2 large Mangoes *see Notes
    • ½ cup Sugar
    • Juice of ½ Lemon *see Notes
    • 2 cups Heavy Cream *see Notes
    • 1 cup Milk
    US - Metric

    Instructions

    • Freeze ice cream bowl as per instruction the night before.
    • Peel and cut your mango from the seed core.
    • Place mango pieces into a mixing bowl and add sugar and lemon juice.
    • Blend mango with sugar and lemon juice to a pulp.
    • To another mixing bowl, add heavy cream and milk and combine.
    • Pour cream and milk mix to the mango pulp and stir in until completely combined to an ice cream mass.
    • Prepare your ice cream maker as per booklet instructions.
    • Pour ice cream mass into ice cream maker.
    • Churn ice cream.
    • Pour ice cream into cold container, close with a lid and place into freezer.
    • Take out 10 minutes before you want to enjoy it. Don't keep it out too long or else it will melt again and crystalize.

    Notes

    1. Use a mango variety without strings in it. Most commercially available mangoes don't have those strings. But I encourage you to use local mangoes if you live in a tropical climate because they are tastier and more intensely flavored.
    2. You can use lime juice too instead of lemon juice. Juice of ½ a lemon equals to about 2 tablespoon juice.
    3. Use a cream with a fat content of at least 32%. You can use whipping cream too if it contains enough fats. You need fats for creamy ice cream. That way ice crystals get less formed or not at all.

    Equipment

    • Ice Cream Maker
    • Mixing Bowl
    • Silicone Spatula

    Nutrition

    Nutrition Facts
    Mango Ice Cream Recipe
    Amount Per Serving
    Calories 303 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 14g70%
    Cholesterol 85mg28%
    Sodium 36mg2%
    Potassium 172mg5%
    Carbohydrates 23g8%
    Fiber 1g4%
    Sugar 21g23%
    Protein 3g6%
    Vitamin A 1484IU30%
    Vitamin C 19mg23%
    Calcium 79mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    7.6K shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Comments

      4.80 from 5 votes (5 ratings without comment)

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    1. Janet says

      March 09, 2021 at 5:48 am

      In your instructions, in step #5, you say to combine the heavy cream & milk - Are you supposed to whip this to make a whipped cream mixture, or just blend to combine? Thank you!

      Reply
      • Helene Dsouza says

        March 11, 2021 at 6:48 am

        Hi Janet, just mix the heavy cream with the milk, no need to whip this. Have you seen the video? I show how it's done. It's in the post further on top and moves down below to the right corner when you scroll down, showing first an ad.

        Reply
    2. Tracey Pimbley says

      July 26, 2020 at 9:13 pm

      hello im not on a gr8 budgeet,can i make this without the ice cream maker,how was it made b4 these modern machine's came an spoilt it 4 us lower budgeting people,,it's not fare when things like this pop up ,i have a blender a electric whisk and a smoothie maker . Any idea's on how i can get round it,please,,one more thing your recipe's are MMMMmmmmarvelously Scrumptious .I hope to hear from you soon , many thank's T.Pimbley

      Reply
      • Helene Dsouza says

        July 26, 2020 at 9:42 pm

        Hi Tracey, In older times they would use two wooden buckets, one larger filled with ice and another smaller bucket that fits into the ice (with salt so that it stays longer cold). The ice cream would be poured into the smaller bucket and you would churn the ice cream with all your power until it's frozen and perfectly creamy. Sure you can try to make this recipe without ice cream maker but it will crystalize. The ice cream maker keeps the cream moving while freezing it, and that way you won't have ice crystals forming. If you don't mind those crystals, you can go ahead and try to make this mango ice cream without ice cream maker. I hope this helps Tracey and I'm so happy to read that you have been enjoying my recipes. 🙂

        Reply

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

    More About Me ->








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