Homemade Mango Ice Cream
Add Preferred SourceThis homemade mango ice cream recipe delivers a cold, sweet, tropical burst in every bite. Made with fresh mango, heavy cream, and just a few simple ingredients, this recipe gives you a creamy and sweet dessert that’s perfect for warm days. It’s quick, easy, and absolutely delicious.
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For me, nothing beats cold mango ice cream in the summer, especially when it’s homemade. I love how the mango flavor shines through in this easy recipe: bright, fruity, and refreshing. My favorite part is how smooth and rich the texture turns out, without needing anything complicated. Whether I’m scooping it into cones or sneaking a spoonful straight from the container, it always feels like a little treat just for me.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mango Ice Cream
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this recipe super simple, and the steps are easy to follow—even if you’re new to making ice cream at home. Here’s how I do it:
Freeze your ice cream maker bowl
Make sure the bowl is completely frozen before you start. I usually pop mine in the freezer the night before. Every machine is a little different, so double-check your manual.
Blend the mango
In a high-speed blender, add the diced ripe mango, lemon juice, and half the sugar. Blend until smooth. You should have about 2 cups of mango purée. Set that aside for now.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Mix the creamy base
In a large mixing bowl, whisk together the heavy cream, vanilla extract, salt, and the rest of the sugar. Whisk until the sugar dissolves and everything looks smooth.
Combine it all
Stir the mango purée into the cream mixture. It should turn a lovely pale orange color and feel silky. That’s your ice cream base—no cooking, no eggs, just smooth and simple.
Churn until creamy
Pour the mixture into your ice cream machine and churn for about 25 minutes. Mine usually reaches a soft-serve texture around then. If your machine works differently, just keep an eye on the consistency.
Freeze until firm
Scoop the soft ice cream into a loaf pan or shallow container. Press plastic wrap or wax paper directly onto the surface to keep ice crystals away. Freeze for at least 4 hours, or overnight if you can wait.
Time to scoop
Let the ice cream sit out for about 5 minutes before scooping. I serve mine in cones, bowls, or sometimes with a few extra mango chunks on top.
Ingredients
- 1 ½ cups ripe mango diced
- ¼ cup sugar divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Video
Instructions
- Make sure your ice cream maker bowl is completely frozen—check your machine’s manual for timing.
- In a high-speed blender, combine diced mango, lemon juice, and half the sugar. Blend until smooth—you should end up with about 2 cups of purée. Set aside.1 ½ cups ripe mango, ¼ cup sugar, 1 tablespoon lemon juice
- In a large bowl, whisk together the heavy cream, vanilla extract, salt, and remaining sugar until smooth. Stir the mango purée into the cream mixture until fully combined and velvety.1 cup heavy cream, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
- Pour the mixture into your ice cream maker and churn for about 25 minutes, or until it reaches a soft-serve texture.
- Transfer the churned ice cream into a loaf pan or shallow container. Press plastic wrap or wax paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until fully set.
- Let it sit at room temp for 5 minutes before scooping. Serve in cones, bowls, or with fresh fruit!
Notes
- Choose ripe mangoes: Use sweet, juicy mangoes for the best flavor and creamy texture. Underripe ones can make the ice cream taste flat.
- Mango type: I like using fresh, ripe Ataulfo or Alphonso mangoes—they’re sweet and super flavorful. You can also use frozen mango. Just thaw it first and drain any extra liquid before blending.
- Canned purée: If you’re short on time, unsweetened canned mango purée works too.
- Add texture: Stir in small, chopped mango chunks or mini chocolate chips before freezing if you like a bit of crunch.
- No ice cream maker: Pour the mix into a loaf pan and stir every 30–45 minutes until it firms up—about 3 to 4 hours.
- Try coconut milk: Swap half the cream for full-fat coconut milk to give it even more of a tropical flavor.
- Boost creaminess: A spoonful of milk powder can help make your ice cream extra smooth and rich.
- Dairy-free: Use coconut cream instead of heavy cream for a vegan version.
- Freeze smart: A shallow container helps the ice cream freeze faster and scoop more easily.
Storage Instructions
- Storing: To keep your mango ice cream creamy and fresh, store it in an airtight container in the coldest part of your freezer. I like using a shallow, wide container for easy scooping.
- Prevent ice crystals: Press plastic wrap or wax paper directly onto the surface of the ice cream before sealing the lid—this helps prevent ice crystals from forming.
- Shelf life: It’ll stay good for up to 2 weeks, but mine never lasts that long!
- Serving: Let it sit at room temp for 5 minutes before scooping for the best texture.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Tips
I like to keep things simple, but a few small tweaks can make this homemade mango ice cream even better:
- Choose ripe mangoes: Use sweet, juicy mangoes for the best flavor and creamy texture. Underripe ones can make the ice cream taste flat.
- Mango type: I like using fresh, ripe Ataulfo or Alphonso mangoes—they’re sweet and super flavorful. You can also use frozen mango. Just thaw it first and drain any extra liquid before blending.
- Canned purée: If you’re short on time, unsweetened canned mango purée works too.
- Add texture: Stir in small, chopped mango chunks or mini chocolate chips before freezing if you like a bit of crunch.
- No ice cream maker: Pour the mix into a loaf pan and stir every 30–45 minutes until it firms up—about 3 to 4 hours.
- Try coconut milk: Swap half the cream for full-fat coconut milk to give it even more of a tropical flavor.
- Boost creaminess: A spoonful of milk powder can help make your ice cream extra smooth and rich.
- Dairy-free: Use coconut cream instead of heavy cream for a vegan version.
- Freeze smart: A shallow container helps the ice cream freeze faster and scoop more easily.
How to Store Leftover Homemade Mango Ice Cream
To keep your mango ice cream creamy and fresh, store it in an airtight container in the coldest part of your freezer. I like using a shallow, wide container for easy scooping. Press plastic wrap or wax paper directly onto the surface of the ice cream before sealing the lid—this helps prevent ice crystals from forming. It’ll stay good for up to 2 weeks, but mine never lasts that long! Let it sit at room temp for 5 minutes before scooping for the best texture.
Our Top 3 Money Saving Tips for This Recipe
Here are some easy ways to save money while still making creamy, dreamy mango ice cream at home:
- Buy mangoes in bulk: Look for ripe mangoes on sale or at local markets, then freeze extras for later.
- Use canned mango purée: It’s often cheaper than fresh mangoes and works just as well.
- Reuse your ice cream container: Wash and save an old one instead of buying a new tub.
What to Serve With Mango Ice Cream
This mango ice cream is pretty perfect on its own, but it also goes well with other treats. I love serving it with fresh mango chunks or a sprinkle of toasted coconut for extra texture.
It’s also great with a warm slice of pound cake, grilled pineapple, or even between two cookies as a fun ice cream sandwich. If you’re feeling fancy, drizzle a little honey or mango purée on top for extra flavor.
More Dessert Recipes You Will Love
I keep a list of go-to desserts that are just as simple and satisfying as this mango ice cream. If you’re into easy treats with big flavor, give these a try:
