Make homemade Mango Ice Cream with this delightful and easy recipe. With fresh ripe mangoes, an ice cream maker, and a few simple steps, you can enjoy this cool and sweet dessert anytime at home.
As I get older time seems to fly by quicker and quicker, especially after having kids. Each year as the children grow, time seems to shrink inversely, each second goes by just a bit faster. When I realized that it’s July already, it hit me that my mom is visiting in 2 weeks. She’s coming from Japan and will stay with us for 2 weeks. The last time she was here was 3 years ago when I gave birth to my daughter, but we’ve seen her a few times since then when we went back to Japan for vacation.
We are so excited to see her but there is so much to do! I have to clean the house inside and out, and we have to finalize our family trip to Seattle, and I have to finish writing up my posts before she comes! Why such panic? Let’s say…she doesn’t think that it’s healthy to sit in front of the computer all night (working on the blog) and I also think I should spend as much time with her as I can.
Just when I needed a little more time in my life, my kids’ preschool will be on summer break. Now I have to figure out some activities for two kids in the morning. I really don’t know how I’m going to fit everything I have to do in my 24 hours! It’s going to be a challenge…
So today, I’d like to share a Mango Ice Cream recipe. For the last month or so, I visited quite a few food blogs that had ice cream and sorbet recipes and I just had to buy the ice cream maker for myself. To celebrate the first batch with the new ice cream maker, I wanted to make a flavor that everyone in my family will enjoy. I followed the recipe from Tina‘s site Pinay in Texas Cooking Corner. So please visit her site for the original recipe, and when you are there, take a look around…you will enjoy her delicious Filipino food.
If you follow me on Facebook, you probably know what kind of sorbet I’ll be sharing next. We really enjoyed that “secret flavor” as well. Since this site is my “just one cookbook,” I post the recipe here for my reference as well.
Have a great July 4th weekend if you are in the United States, and have a great weekend everyone! I take forever to decide how to take pictures and look, ice cream is melting…
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Mango Ice Cream
Ingredients
- 2 cups mango (peeled and cubed; from about 3 mangoes)
- ¾ cup sugar (divided)
- ¼ cup lemon juice
- 1 cup heavy (whipping) cream
- ¾ cup whole milk
Instructions
- Before You Start…Please note that this recipe requires 8.5+ hours of chilling, churning, and freezing time.
- Freeze the ice cream freezer bowl for 24 hours prior to making the ice cream. Wrap it in a plastic bag so the bowl stays clean.
- To a blender, add 2 cups mango, ¼ cup sugar, and ¼ cup lemon juice. Purée until smooth. Set aside.
- In a large bowl, combine 1 cup heavy (whipping) cream, ¾ cup whole milk, and the remaining ½ cup sugar, stirring to dissolve the sugar.
- Add the puréed mango to the cream mixture and gently stir to mix.
- Cover and chill the mixture in the refrigerator for at least 4 hours. I put it in the freezer for one hour.
- Set up the ice cream maker with the freezer bowl and press On. When the freezer bowl begins to turn, pour the mango ice cream mixture through the ingredient spout. Churn for about 25–30 minutes or follow the manufacturer‘s instructions.
- If you desire a firmer consistency, transfer the ice cream to an airtight container and store it in the freezer for 4 hours before serving.
I made this mango ice cream today and it’s possibly the most delicious thing I’ve ever made. For Australians / Queenslanders making this, I used 3 very ripe Bowen mangos from Mum’s backyard. She’s got so many ripe mangoes, she’s throwing them out. So I’m going to have to grab some more.
Slight tweaks include: using limes instead of lemons. Adding a 1/4 teaspoon of vanilla extract.
For the Kenwood ice cream attachment, I set it on Minimum and let it churn for 30 minutes. 🤌
Hello, Jules. Thank you for reading Nami’s post and trying the recipe!
We’re pleased to hear the mango ice cream turned out so good. Thank you for sharing your experiences with us!🥰
Hi, I want to make this with mango pulp (without added sugar). Can you please advice how many mango pulp I should use?
Hello, there. Thank you for reading Nami’s post and trying out her recipe!
We’ve never attempted this recipe with mango pulp before, so we’re not sure how much will work. The amount should be roughly 1.5 cups.
Please keep us updated on your progress!😃
Hello, I hope you are well and successful in your life.
Do you beat heavy cream?
Thank you very much for your guidence.
Hello, Noshin. Thank you for trying Nami’s recipe. 🙂
There is no need to whip or beat the heavy cream for this recipe. When an ice cream maker churns, the entire liquid turns for a while, creating a creamy texture.
Hello, thank you for your response.
You are unique.
I like you very much and all of the japanese people from childhood.
Hello, I hope you are very well.
I don’t have ice maker.
Can I make this ice cream?
What is your mean of heavy whipped cream?
Hello, Noshin. Thank you for reading Nami’s post and trying out her recipe.
You can make this without an ice maker. However, you must mix them every hour while freezing to ensure that the ice cream becomes more creamy and texturally appropriate.
Heavy cream, commonly known as heavy whipping cream, has a milk fat percentage of 36 to 40%. It has one of the highest fat concentrations among dairy products. When you add less fat milk, the ice cream becomes more like an ice bar (very hard).
I hope this helps!
Hello, thank you very much that you reply my question.
your guides was very useful for me.
I always make your recipes and I already make pizza toast several times and that is very delicious.
Hello, Noshin! My pleasure! I am happy to hear that it was helpful!
Thank you for trying Nami’s recipes and providing feedback! I hope you continue to enjoy Nami’s various recipes! Happy cooking!🥰
Made this as stared … was tart and refreshing. Can I pour the mixture straight into popsicle form without churning the custard?
Hi, Brenda! Thank you for trying Nami’s recipe.
Yes, you can. However, the texture of the ice cream will differ slightly. I hope this helps!
Nami & Team,
Thank you for sharing this recipe! We made it yesterday and thought it was delicious!
I added 1t. vanilla paste and puréed all the ingredients in our Vitamix. It chilled in a covered container all day in the refrigerator before being churned in the evening.
Today we’re going to try it again with frozen berries.
I’m interested in looking at your other recipes now!😊
Hi, Janet! Thank you very much for trying Nami’s recipe!
We’re so glad you enjoyed the homemade ice cream! It’s so much fun to make different types of ice cream.
Here is Nami’s ice cream recipe collection; we hope you enjoy it.🤗
https://www.justonecookbook.com/recipes/#search/q=ice%20cream
Thank you so much for this recipe. It was delicious. The best mango icecream I have ever made!!
Hi Satyam, We are so happy to hear you enjoyed the Ice Cream!
Thank you so much for trying Nami’s recipe and for your kind feedback!🥰
I was so disappointed by this recipe..Seeing the amazing reviews I tried it out and I followed everything to the key. Added everything and it tasted like frozen mango shake. There were so many rustle and even though the thing whipped up incredibly and I covered it with cling wrap and put it in an airtight container…still turned out bad. Thinking that maybe I had messed it up, I reheat it three times to no avail. So disappointed. Please don’t try this out.
Hi Tisya! Thanks for trying this recipe. This is my blogger friend’s recipe that I tried back in 2011. Even though I had trouble taking good pictures of it, the recipe itself worked great. And it seems like everyone who tried this recipe has no issues as well.
I’m wondering – did you use an ice cream maker? You didn’t seem to mention it. Since you said “frozen mango shake”, I wonder if you just poured the mixture into a container and put it in the freezer? You have to churn the ice cream using the ice cream maker for this recipe. There is no need to “reheat” (on the stove?).
I’m sorry this recipe didn’t work out for you.
Tried This ice cream…… IT WAS A SHOWSTOPPER DESSERT!!!
Thanks for the awesome recipe!
Hi Felix BEE! We are so happy to hear you enjoyed this Mango Ice Cream! 🥰
Thank you very much for trying this recipe and for your kind feedback!
I made this recipe using frozen mangoes and I think it worked well. I used about 5 cups of mangoes (660g by weight) for the and made slight adjustments to the 1x/3 mango recipe because I assumed that each mango is supposed to be 2 cups of fruit. Was that right or did I get the proportions wrong? The recipe came out good, but it more refreshing like a sorbet rather than creamy like an ice cream.
Hi Niki! Thank you very much for trying Nami’s recipe and sharing your experience with us!
Nami used a ruffly total of 2 cups of fresh cubed Mangoes for this recipe.
Refreshing sorbet ice cream with 5 cups of frozen Mango sounds yummy!