I make Mango Ice Cream at home when I have sweet mangoes. I like to use it for a quick dessert. I make it for my family on hot days. Mango Ice Cream is easy and bright. I have a small freezer and some jars. This recipe fits my kitchen and my time. It came in handy when I had extra mangoes after a market trip. It also works when I want a fast treat without an ice cream machine.
I keep the recipe simple so I can make it often. I use only ripe mangoes, cream, and sweetened milk. I blend the fruit and then mix it with cream. I freeze it in a box. The result tastes like ripe mango and sweet cream. I use it for a scoop after dinner or for a small party. Mango Ice Cream makes a full dessert with little work. I often pair it with simple cookies or fresh fruit.
This Mango Ice Cream recipe is a no-fuss home dessert. It uses fresh mango, heavy cream, and sweetened condensed milk. The texture is creamy and soft when you scoop it. The taste is bright mango with a smooth sweet cream. People make this dessert in warm months. They also make it when mangoes are in season. This recipe needs no ice cream machine. You blend and freeze. It is a good choice for small kitchens. If you like other creamy dishes, you may also like this creamy mushroom chicken wild rice soup on the same site for a full meal idea.
why make this recipe
Make this Mango Ice Cream when you want a fast dessert. The whole process takes a little time, but it is not hard. You need about 10 minutes to mix. Then you wait while it freezes. You do not use special tools. The flavor is fresh mango and sweet cream. It is mild and not too heavy. The dessert fits daily life. You can make it for a family dinner or for kids after school. It also works for a small party or picnic. The recipe saves time because it uses just a few steps. You can double it if you need more.
how to make Mango Ice Cream
First, pick ripe mangoes that smell sweet. Peel and cut them into pieces. Blend the mango until it is smooth. In a bowl, stir the cream and sweetened condensed milk. Add vanilla and a pinch of salt. Mix the puree with the cream mix until one color. Pour the mix into a clean container that seals well. Put it in the freezer. Check it after a few hours. It firms up and becomes scoopable. If it is too hard, let it sit at room temperature for a few minutes before serving. For another easy frozen idea, see a simple high protein ice cream recipe to compare methods.
Ingredients :
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
These items are easy to find in a grocery store. Use ripe mangoes for the best taste. If mangoes are not sweet, the ice cream will need more sweetened milk. Heavy cream gives the ice cream a rich and smooth feel. Sweetened condensed milk both sweetens and helps the mix freeze smooth. Vanilla adds a small but helpful flavor lift. A pinch of salt makes the mango taste brighter. You can double the amounts for a larger batch. Use a plastic or metal container with a tight lid to freeze the mix.
Directions :
- In a blender, combine the diced mangoes and blend until smooth.
- In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, vanilla extract, and salt until well combined.
- Fold the mango puree into the cream mixture until fully incorporated.
- Pour the mixture into an airtight container and freeze for at least 4 hours or until firm.
- Scoop and serve, enjoying the creamy texture and tropical flavor!
Step 1 makes the mango into a smooth puree. This helps the fruit mix well with the cream. Step 2 creates a base that is sweet and thick. Whisking adds air and helps a soft texture. Step 3 combines fruit and cream so the flavor is even. Do not overmix or you can lose some air. Step 4 lets the mix set. Use a lid to stop ice crystals from forming. Freeze at least four hours. Longer is fine. Step 5: scoop after it firms. If it is very hard, leave the tub out for five to ten minutes. This makes scooping easy. Small notes: scrape sides of the bowl well. Use a warm metal scoop if you have one to get neat scoops.
how to serve Mango Ice Cream
Scoop Mango Ice Cream into small bowls. A single scoop fits most plates. Add a piece of fresh mango on top for color. You can serve it with plain cookies or a light cake. A spoonful of chopped nuts gives a nice crunch. For a simple plate, add a few berries or mint leaves. Serve it right after you take it out of the freezer or let it soften a few minutes. For a midday treat, a small scoop is enough. For a party, serve scoops in small cups so people can take more. You can also add a drizzle of honey or a little lime zest to boost the mango flavor. For a packed meal, a small dish of this ice cream goes well with a warm dinner like Creamy Smothered Chicken and Rice to finish the night.
how to store Mango Ice Cream
Keep Mango Ice Cream in the freezer in a tight container. Use a clean, dry spoon to avoid extra water. A flat, shallow container helps it freeze evenly. Cover the top with plastic wrap before closing for less ice crystal. Store it at the back of the freezer where the temperature is steady. It will stay good for about two weeks for best taste. After that, it may still be safe but the flavor and texture can fade. If you plan to keep it longer, consider making single-serve portions in small jars. Thaw in the fridge for a short time before serving if it is too hard.
tips to make Mango Ice Cream
Choose mangoes that are ripe but not mushy. The fruit should give a little when you press it. If mangoes are lightly tart, taste the puree before you mix and add more condensed milk if needed. Chill the cream in the fridge before mixing to help a better texture. When folding the mango into the cream, use gentle strokes. Too much stirring can make the mix thin. Freeze in a shallow pan so it freezes faster and more smooth. If you see ice crystals later, stir the mix briefly when it is half frozen to break them. Use a container with a tight lid. If you want a softer result, take the ice cream out 10 minutes before serving.
variation
You can change this Mango Ice Cream in simple ways. Add a half cup of coconut milk instead of part of the heavy cream for a light coconut note. Mix in small pieces of chopped mango when you pour the blend into the container for texture. Stir in a small spoon of lime juice to brighten the flavor. For less sugar, use less sweetened condensed milk and add a bit of honey or maple syrup to taste. If you like spice, add a tiny pinch of ground ginger or cardamom. If you have no fresh mango, use frozen mango pieces that you thaw and drain first. This recipe adapts well to small swaps.
FAQs
Q: Can I use frozen mango instead of fresh? A: Yes. Thaw frozen mango and drain excess water before blending.
Q: Do I need an ice cream maker? A: No. This recipe does not need an ice cream machine. You mix and freeze.
Q: How long does it take to freeze? A: It needs at least four hours. It may take longer if your freezer is full.
Q: Can I make this dairy-free? A: You can try with coconut cream and a dairy-free sweetener. The texture may change.
Q: How do I avoid ice crystals? A: Use a tight lid and a flat container. Stir once when semi-frozen to keep it smooth.
Conclusion
For a full, step-by-step guide from another home cook, see this Homemade Mango Ice Cream Recipe at RecipeTin Eats. For a quick no-machine method, read this 5-Minute Creamy Mango Ice Cream guide at Happy Healthy Mama.
Print
Mango Ice Cream
- Total Time: 250 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and easy mango ice cream made without an ice cream machine, perfect for warm days and quick desserts.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a blender, combine the diced mangoes and blend until smooth.
- In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, vanilla extract, and salt until well combined.
- Fold the mango puree into the cream mixture until fully incorporated.
- Pour the mixture into an airtight container and freeze for at least 4 hours or until firm.
- Scoop and serve, enjoying the creamy texture and tropical flavor!
Notes
For a softer result, take the ice cream out 10 minutes before serving. Use a clean, dry spoon to avoid extra water when serving.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
