Easy, delicious homemade mango ice cream, a summer dessert that will make everybody smile.
Made with real fruit, milk, honey, and heavy cream WITHOUT an ice cream maker, this dessert is easy and perfect for the warm weather.
Best mango ice cream is here for you to enjoy!
Summer is here, and nothing beats the refreshing taste of ice cream on a hot day. But what if you don't have an ice cream maker?
You might think homemade ice cream is out of reach, but fear not!
With just a few simple ingredients and some basic kitchen tools, you can make smooth and delicious mango ice cream right at home, calming down a naughty sweet tooth.
My recipe for mango ice cream is a delicious and refreshing dessert made with fresh mango puree, whole milk, heavy cream, sugar, and honey.
This sweet treat has a creamy texture and a tropical flavor that will transport you to a sunny beach on a hot summer day.
Mango ice cream is perfect for those who love the taste of mangoes but want a different way to enjoy them.
Disclaimer: An ice cream made at home, especially if you don't have an ice cream maker, will NEVER come out as creamy as the ones from the store that are full of stabilizers.
So don't be disappointed if it doesn't come out the same as the one in the plastic casseroles. Trust me. We don't want that!
However, there is a secret ingredient in this fresh mango ice cream recipe that helps with the ice pellets and the texture of the ice cream.
Keep reading, so you can find out what it is.
What ingredients do you need:
(Please see the printable recipe card for the full list of ingredients and instructions)
- Mango fruit:
You will need ripe, juicy, fresh mangoes and a sweet fragrance. Ripe mangoes should be slightly soft but not mushy.
Make sure to use non-fibrous mangoes for the best flavor and texture.
For example, Tommy Atkins is the most widely grown mango variety in the US.
It has a sweet, mild flavor and a fibrous texture that makes it a good choice for salads and salsas, but it may not be the best for making ice cream due to its fibrous texture.
There are several other mango varieties found in the US, each with its own unique flavor and texture:
- Keitt: This variety is grown in Florida and California. It has a sweet, mild flavor and a smooth, firm texture that makes it a good choice for making smooth and creamy ice cream.
- Kent: This variety is grown in Florida and has sweet, juicy flesh.
- Ataulfo: This variety is often imported from Mexico and is becoming increasingly popular in the US. It is small, golden, and has a smooth, creamy texture. It is sweet and has also a rich flavor.
- Valencia Pride: This variety is grown in Florida and has a sweet, juicy flesh with a mild flavor. It has a smooth texture and is perfect for ice cream.
You can use either fresh, peeled, and chopped mangoes or frozen mango cubes that have been thawed.
If you can find mango puree, you are basically one step closer to your mango ice cream, as you don't have to peel, mash, or strain the pulp of the fruit.
- Lemon juice: Is added to the mango puree for two reasons:
- To enhance the flavor and give the mango puree a bright, tangy flavor that complements the sweetness of the mango.
- To prevent browning: Mangoes can sometimes turn brown when they are exposed to air for a prolonged period of time. The acid in the lemon juice helps to slow down this process of oxidation and prevent the mango puree from turning brown. By adding lemon juice to the puree immediately after blending, the recipe ensures that the puree stays bright and vibrant in color.
- Heavy whipping cream and whole milk.
Both will give the dessert a creamy and smooth consistency.
- Granulated sugar and honey(the secret ingredient):
Sugar makes the dessert sweet, but honey has two important properties in this recipe. This is the secret to smooth ice cream, and you will see why.
The following explanation is more for the food nerds than anything else:
Honey is a natural sweetener that is also a hygroscopic substance, which means that it attracts and holds onto water molecules.
People complain that ice cream made without an ice cream maker freezes with ice pellets in it.
This is when the honey comes to the rescue.
When added to the ice cream mixture, the honey can help to keep the ice cream smooth and creamy by reducing the formation of ice crystals.
This is because the honey molecules bind to water molecules in the mixture, which reduces the amount of free water available to form ice crystals.
Additionally, the sugars in honey also act as a natural stabilizer and emulsifier, helping to prevent the mixture from separating or curdling during the cooking and freezing process.
How to make this easy recipe for mango ice cream:
Step 1. Prepare the mangoes.
Peel the mangoes and remove the stone from the inside.
Cut the mango pulp into pieces and place them in a blender. You can also use a hand blender or a food processor for this step.
Step 2. Lemon juice.
Add the lemon juice to the blender and puree the mango until it is smooth. For a shortcut, you can also use store-bought mango puree.
Step 3. Heat the ice cream base.
In a saucepan, combine the ice cream base, which is heavy cream, milk, sugar, and honey.
Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature of 180F/82C.
Use a kitchen thermometer, and do not let the mixture boil.
Step 4. Blend the fruit with the milk mixture.
Remove the saucepan from the heat and pour the hot milk mixture over the mango puree in the blender.
Blend until the mango mixture is smooth and fully combined.
Step 5. Cool the mixture.
Place the blender bowl with the mixture inside a larger bowl with ice and very cold water to cool down.
Note: If you have an ice cream maker:
Pour the mixture into the ice cream maker and churn it according to the manufacturer's instructions until it reaches a smooth and creamy consistency.
Transfer the ice cream to a freezer-safe container and freeze for an additional 2-4 hours or until it is fully frozen.
If you don't have an ice cream maker, then continue reading:
Step 6. Refrigerate the mango mixture.
When the mixture is cooled, pour the mixture into a shallow air-tight container with a lid and place it in the refrigerator for 2 hours. This will allow the flavors to blend.
Step 7. Freeze.
After the initial 2 hours of cooling, remove the container from the fridge and place it in the freezer.
You can also use a loaf pan to freeze the ice cream, but you have to cover it with aluminum foil or plastic wrap.
Set the timer for 45 minutes, then take the container out and stir the mixture with a fork.
Continue doing this every 45 minutes for about 4 hours until the mixture is frozen.
This process will prevent any ice crystals from forming and create a creamy and smooth texture.
Now that you have successfully made your mango ice cream, it's time to serve it up and enjoy it!
How to serve this ice cream:
Once the ice cream is fully frozen, remove it from the freezer and let it sit at room temperature for about 10 to 15 minutes to soften.
Scoop the ice cream into bowls and serve immediately, garnished with fresh mango slices, mint leaves, or a drizzle of honey.
The possibilities are endless, but here are a few more ideas to serve this ice cream:
1. Add some toppings to your ice cream: Fresh fruit such as sliced strawberries, blueberries, or raspberries would be a perfect pairing with the mango flavor.
Chopped nuts like almonds or pistachios would not only add a nice crunch but also complement the tropical taste of the ice cream.
2. Serve with a complimentary dessert: A slice of mango tart or a tropical fruit salad would make a beautiful and delicious dessert spread.
3. Ice cream sandwich: If you are feeling adventurous, try making a mango ice cream sandwich using cookies, waffles, or even macarons.
You could also consider serving the ice cream alongside a warm fruit crumble or cobbler.
No matter how you decide to serve your mango ice cream, make sure to keep it cold until it's time to serve.
Definitely, homemade mango ice cream is within anyone's reach, whether or not you have an ice cream maker.
All you need is a few simple ingredients, some patience, and a willingness to experiment.
As you savor your first bite of creamy, tangy, and refreshing mango ice cream, you'll realize that the effort was more than worth it.
This is a simple recipe that anyone can make. So why not surprise your friends and family with this delicious treat on a hot summer day?
As the saying goes, "Life is uncertain, but ice cream is a sure thing."
Yes, the ice cream base recipe stays the same, but you can add other fruit purees.
You can use any fresh fruit puree you like. Strawberry, blueberry, raspberry, peach, or banana puree, are just a few ideas.
Yes. You can add other flavorings or mix-ins to the ice cream base to create different variations.
For example, you can replace the fruit with coconut cream and the milk base with coconut milk.
Other things you can use:
- Vanilla extract
- Maple syrup
- Chocolate chips
Do not mix them all together. Just choose one or two flavors and go with them.
Note: When substituting other fruits or flavorings in the recipe, you may need to adjust the amount of sugar or other ingredients to balance the flavors and ensure that the ice cream freezes correctly.
The exact measurements may vary depending on the fruit or flavorings used, so you may need to experiment with different ratios to find the perfect combination for your taste.
More recipes to enjoy:
Apricot Jam With Ginger Almonds And Mint
Sour Milk (Buttermilk) Honey Cookies
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Check out our web story for this recipe: Mango Ice Cream (No churn)
Homemade Mango Ice Cream
- 20 oz mango puree about 2 big ripened mangos
- 3 ½ tablespoons lemon juice
- ⅔ cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 3 ½ tablespoons raw honey
- Peel the mangoes and remove the stone from the inside. Cut the mango pulp into pieces and place them in a blender. You can also use a hand blender or a food processor for this step.
- Add the lemon juice to the blender and puree the mango until smooth. For a shortcut, use store-bought mango puree.
- In a saucepan, combine the ice cream base, which is heavy cream, milk, sugar, and honey. Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature of 180F/82C. Use a kitchen thermometer. Do not let the mixture boil.
- Remove the saucepan from the heat and pour the hot milk mixture over the mango puree in the blender. Blend until the mango mixture is smooth and fully combined.
- Place the blender bowl with the mixture in a larger bowl with icy water to cool down.
- Note: If you have an ice cream maker:Pour the mixture into the ice cream maker and churn it according to the manufacturer's instructions until it reaches a smooth and creamy consistency.Transfer the ice cream to a freezer-safe container and freeze for an additional 2-4 hours or until it is fully frozen. If you don't have an ice cream maker, keep reading and continue with the recipe.
- When the mixture is cooled, pour it into a shallow air-tight container with a lid and place it in the refrigerator for 2 hours. This will allow the flavors to blend.
- After 2 hours of cooling, remove the container from the fridge and place it in the freezer. You can also use a loaf pan to freeze the ice cream, but you have to cover it with aluminum foil or plastic wrap.
- Set the timer for 45 minutes, and then take the container out and stir the mixture with a fork. Continue doing this every 45 minutes for about 4 hours until the mixture is frozen.
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