Mango Ice Cream
A homemade mango ice cream recipe that everyone will love! It’s amazingly rich, creamy, full-on mango flavor and so much better than store-bought! This recipe requires just 3 ingredients and 20 minutes of active time, rest is done by the freezer.
❤️ You’ll Love This Mango Ice Cream
Homemade mango ice cream is 1000 times better than store-bought.
- The homemade version has fresh, real mango flavors whereas the readymade might have artificial flavors.
- At home, ice cream is made with real and quality ingredients vs store-bought have additives and preservatives and some other ingredients like guar gum, gelatine, etc.
No ice cream machine is required. It’s super easy to make.
There are no ice crystals in this ice cream even though it is made without an ice cream machine. The texture is super rich and creamy.
🧾 Ingredient Notes
You’ll need just 3 ingredients to make this homemade mango ice cream recipe.
- Mangoes: Always use fresh, ripe, sweet mangoes. I prefer to use Ataulfo (a Mexican fruit) variety as it gives a good mango flavor. If you’re in India and if possible then use Alphonso (hapus) mango for the best results.
- Heavy whipping cream: It is whipped until stiff peak and this process aerates the mixture just like the ice cream machine does by churning the ice cream slowly. So in the end, there will be no ice crystals.
- Try to use the heavy whipping cream that has 30-36% fat content.
- Sugar: Just a little bit of sugar as per your sweetness preference. If your mangoes are sweet enough then add less.
👩🍳 How To Make Mango Ice Cream? (Pics)
Prep:
- Puree the mango and add the required amount of sugar as per the fruit’s sweetness.
- Chill the bowl, whisk attachment and heavy whipping cream in the freezer for 10 minutes. Why? If everything is nice and chilled then cream gets whipped very quickly and also gets whipped to its maximum volume.
Making Ice Cream Mixture:
1) Add ¼ cup of sugar to the cream.
2) Start beating using a hand mixer or stand mixer with the whisk attachment.
3) Beat it until you get a stiff peak. Make sure not to overbeat it otherwise you’ll get a curdled texture.
4) Add mango pulp and vanilla extract.
5) Fold that into the whipped cream until everything is well combined.
6) Pour into the shallow and wide container (e.g. loaf pan). Cover it with a plastic wrap that should be touching the ice cream batter surface to prevent the ice crystal formation on top. Freeze it until set and frozen (about 7-8 hours).
💭 Expert Tips
- Ready to eat mango ice cream? Remove the container from the freezer and let it sit for 5 minutes to soften slightly. Now scoop and serve.
- Do not overbeat the heavy cream otherwise it starts to curdle and at that stage, the butter will start to separate.
- Try to use ripe, sweet mangoes to get the best mango flavor in the ice cream.
- I have not added any artificial color to the ice cream. the color difference in the main photo and the step-by-step photo is because of the lighting. one is taken at night with artificial light while the main pic is taken in the morning with natural sunlight.
- Canned mango pulp can be used instead of fresh mangoes. Canned alphonso mango pulp is easily available in Indian grocery stores.
- Instead of vanilla extract, you can flavor this ice cream with cardamom powder and saffron.
- You can add some mango pieces or nuts like pistachios, almonds or chocolate chips into the ice cream before freezing.
Check Out Other Mango Desserts
Did you try this ice cream recipe? I’d love to hear about it! Click here to leave a review.
Mango Ice Cream Recipe {3 Ingredients}
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 ¾ cups Mango pulp or puree, (puree from about 3 mangoes)
- 1 ½ cups Heavy whipping cream
- ¼ cup Sugar, 1/4 cup of sugar is perfect to sweeten the cream + more as required as per your mangoes’ sweetness
- 1 tablespoon Pure vanilla extract
Instructions
- Puree the mango and add the required amount of sugar as per the fruit’s sweetness.
- Chill the bowl, whisk attachment and heavy whipping cream in the freezer for 10 minutes. Why? If everything is nice and chilled then cream gets whipped very quickly and also gets whipped to its maximum volume.
- Add ¼ cup of sugar to the cream. Start beating using a hand mixer or stand mixer with a whisk attachment.
- Beat it until you get a stiff peak. Make sure not to overbeat it otherwise you’ll get a curdled texture.
- Add mango pulp and vanilla extract. Fold that into the whipped cream until everything is well combined.
- Pour into the shallow and wide container (e.g. loaf pan). Cover it with a plastic wrap that should be touching the ice cream batter surface to prevent the ice crystal formation on top. Freeze it until set and frozen (about 5-6 hours).
- Ready to eat? Remove the container from the freezer and let it sit for 5 minutes to soften slightly. Now scoop and serve.
Notes
- Do not overbeat the heavy cream otherwise it starts to curdle and at that stage, the butter will start to separate.
- Try to use ripe, sweet mangoes to get the best mango flavor in the ice cream.
- Canned mango pulp can be used instead of fresh mangoes. Canned alphonso mango pulp is easily available in Indian grocery stores.
- Instead of vanilla extract, you can flavor the ice cream with cardamom powder and saffron.
- You can add some mango pieces or nuts like pistachios, almonds or chocolate chips into the ice cream before freezing.
I found 1 TBSP of vanilla extract too much for this mango ice cream recipe. Any other comments on amount of vanilla extract?
it depends on the personal preference. You can reduce or skip if you do not like that much amount.
Hi can i use mango pulp?
Should i use sweetened or unsweetened?
yes you can use mango pulp (sweetened or unsweetened whichever is available).
Skip the sugar if pulp is already sweet.