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A glass dish of creamy mango ice cream, topped with fresh mango cubes and mint leaves, with a spoon partially inserted and a scoop missing.

Homemade Mango Ice Cream

Author: Mandy Applegate
This creamy homemade mango ice cream blends real ripe mango into a simple cream base for a smooth, scoopable, egg-free frozen dessert.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Freezing time: 4 hours
Total Time: 4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: mango ice cream
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
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A smiling woman points downward beside a video player graphic with a play button and text that reads, ‘Watch the recipe video now.’ The heading says, ‘Prefer to watch? I’ve got you covered below.

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.

Notes

  • Choose ripe, sweet, juicy mangoes for the best flavor and creamy texture; underripe ones can make the ice cream taste flat. Ataulfo or Alphonso blend the smoothest.
  • Frozen mango works if you thaw it and drain the extra liquid before blending.
  • Unsweetened canned mango puree is a fine shortcut when fresh isn't available.
  • Taste the base before churning and adjust the sugar, since freezing dulls sweetness.
  • No ice cream maker: stir the base in a loaf pan every 30 to 45 minutes for about 3 to 4 hours until firm.
  • Swap half the cream for full-fat coconut milk for a more tropical flavor, or use coconut cream for a dairy-free version.
  • A spoonful of milk powder blended into the base makes the ice cream extra smooth and rich.
  • Keep it in an airtight container in the coldest part of the freezer, with plastic wrap or wax paper pressed onto the surface to hold off ice crystals.

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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