Homemade Mango Ice Cream

4.75 from 4 votes

Easy, delicious homemade mango ice cream, a summer dessert that will make everybody smile. Made with real fruit, milk, honey, and heavy cream. Tools to use: A vertical hand mixer or a blender, medium bowl, medium saucepan, and a scale to measure ingredients.

Prep Time20

Cook Time5

Inactive Time8

Total Time8 25

Course: Dessert

Cuisine: International

Servings: servings

Calories: 460kcal

Author: Gabriela

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

How to Serve this Mango Honey Ice Cream:

Once the ice cream is fully frozen, remove it from the freezer and let it sit at room temperature for about 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.

More ways to serve:

1. Add some toppings to your ice cream. Fresh fruit such as sliced strawberries, blueberries, or raspberries would perfectly pair with the mango flavor. Chopped nuts like almonds or pistachios would add a nice crunch and complement the ice cream's tropical taste.

2. Serve it with a complimentary dessert. A slice of mango tart or a tropical fruit salad would make a beautiful and delicious dessert spread.

3. Make a mango ice cream sandwich using cookies, waffles, or macarons. You could also consider serving the ice cream alongside a warm fruit crumble or cobbler.

Nutrition