Mango Ice Cream

Course: Dessert
Cuisine: Japanese
Keyword: homemade ice cream, mango ice
Prep Time: 20 minutes
Total Time: 1 day 3 hours 20 minutes
Servings: 6
Author: Nami
Delightful and easy homemade mango ice cream recipe, just a few simple steps and you can enjoy fresh mango ice cream at home. Ice cream maker required.


  • 3 mangoes (3 mangoes = 2 cups) (peeled, seed removed and cubed)
  • ¾ cup sugar
  • ¼ cup lemon Juice (¼ cup = 1 lemon) (freshly squeezed)
  • 1 cup heavy (whipping) cream
  • ¾ cup milk


  1. Freeze the freezer bowl 24 hours prior to making ice cream. Wrap in a plastic bag so the bowl stays clean.
  2. In a blender, add mango, ¼ cup sugar, and lemon juice and puree until texture is smooth. Set aside.
  3. In a large bowl, combine heavy whipping cream, milk, and the remaining ½ cup sugar, stirring to dissolve the sugar.
  4. Stir in the pureed mango and gently stir to mix.
    Mango Ice Cream 1
  5. Cover and chill the mixture in the fridge for at least one hour. I put it in the freezer for one hour.
  6. Set up the ice cream maker and press On. When the freezer bowl begins to turn, pour the mixture through the ingredient spout. Mix about 30 minutes or follow manufactures’ instructions.
    Mango Ice Cream 2
  7. If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for 3 or more hours before serving. My end result was still loose similar to frozen yogurt’s texture so I had to freeze it a couple more hours. Then it tasted perfect!

Recipe Notes

Equipment you will need:

If you don't have an ice cream maker, check out here.

Source: Pinay in Texas Cooking Corner


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