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Servings: 6
Calories: 194kcal
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
[adthrive-in-post-video-player video-id="cYcuwQsx" upload-date="2025-10-16T13:29:00+00:00" name="Fresh Mango Ice Cream" description="Creamy, vibrant, and easy to scoop straight from the freezer." player-type="default" override-embed="default"]
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
Calories: 194kcal | Carbohydrates: 16g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 108mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1029IU | Vitamin C: 15mg | Calcium: 31mg | Iron: 0.1mg
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