Mango Ice Cream
Delicious homemade mango ice cream that's rich, creamy, and bursting with fresh mango flavors, perfect for warm weather and special occasions.
Ingredients
Fruit Base
- 3-4 pieces ripe mangoes, peeled and chopped
- 1 cup heavy cream
- 1 cup whole milk
- ¾-1 cup granulated sugar Adjust to taste
- 1-2 teaspoons lemon or lime juice Optional, enhances fruit brightness
Optional Enhancements
- 1 pinch salt To balance sweetness
- 1 cup mango chunks or swirl For texture
- 1 cup coconut milk Substitution for extra tropical flavor
Instructions
Prepare the Mango Puree
- Peel and chop ripe mangoes. Place the pieces into a blender or food processor and puree until smooth.
- Taste the puree and adjust the sweetness before combining with the dairy base.
- Add lemon or lime juice if desired for enhanced flavor.
Make the Ice Cream Base
- In a medium bowl, whisk together the milk, heavy cream, and sugar until the sugar fully dissolves.
- Pour the mango puree into the dairy mixture and stir until fully combined.
- For extra smoothness, strain the mixture through a fine mesh sieve to remove any fibrous fruit pieces if needed.
Chill the Base
- Refrigerate the mango ice cream base for at least 2 hours before churning.
Churn the Ice Cream
- Pour the chilled base into an ice cream maker and churn according to manufacturer's instructions for 20-25 minutes until soft-serve consistency.
- Alternatively, for a no-ice cream maker option, freeze the mixture in a shallow dish for 45-60 minutes, whisking vigorously every 30 minutes for about 3 hours.
Freeze to Set
- Transfer the ice cream to a lidded container and freeze for at least 4-6 hours or overnight.
Notes
Store homemade ice cream in an airtight container in the freezer for up to 7-10 days. Scoop slightly softened for the best texture.