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.
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.
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.
Peel and cut your mango fruit flesh.
Turn your mango with lemon juice and sugar into a smooth or semi smooth pulp.
Combine cream and milk.
Stir mango pulp into the cream base.
Churn your ice cream with the help of an ice cream maker.
Store and freeze. To use and enjoy, keep out 10 mins first.
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
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.
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).
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.
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
- 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.
- 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.
- You can use lime juice too instead of lemon juice. Juice of ½ a lemon equals to about 2 tablespoon juice.
- 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.