Name: Homemade Mango Ice Cream
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: International
Ingredients: 3 ripe mangoes (about 2 cups purée); 2 cups heavy cream (chilled); 1 (14-ounce) can sweetened condensed milk; 2 tablespoons sugar (optional, adjust to taste); 1 tablespoon lemon or lime juice; 1 teaspoon vanilla extract (optional)

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Why You’ll Love This Recipe

Mango lovers will adore this ice cream for its rich, natural fruit flavor. Unlike store-bought versions, this recipe uses real mangoes, giving it a vibrant color and authentic taste. It’s easy to make with or without an ice cream maker, requires only a few ingredients, and results in a luscious, creamy dessert that feels indulgent yet refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe mangoes (fresh or frozen)
Heavy cream
Sweetened condensed milk
Sugar (optional, depending on mango sweetness)
Lemon or lime juice (to enhance flavor)
Vanilla extract (optional)

Directions

Peel and chop ripe mangoes, then blend into a smooth purée. Set aside.
In a large bowl, whip heavy cream until soft peaks form.
Gently fold in sweetened condensed milk, mango purée, lemon juice, and vanilla extract if using. Taste and adjust sweetness if necessary.
Pour mixture into a freezer-safe container. Cover and freeze for at least 6 hours, or until firm.
For an even creamier texture, stir the ice cream every 2 hours during the first 6 hours of freezing.
Scoop and serve chilled.

Servings and timing

This recipe makes about 6 servings. Preparation takes 15 minutes, freezing requires at least 6 hours, and total time is about 6 hours 15 minutes.

Variations

Add diced mango chunks before freezing for extra texture.
Swirl in passionfruit pulp for a tropical twist.
Make it dairy-free by using coconut cream instead of heavy cream.
Add a pinch of cardamom for an Indian-inspired flavor.
Mix in white chocolate chips or shredded coconut for added richness.

Storage/Reheating

Store mango ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5 minutes to soften before scooping.

FAQs

Do I need an ice cream maker for this recipe?

No, this recipe works perfectly without one, though an ice cream maker can make it extra smooth.

Can I use canned mango purée?

Yes, canned purée works well, especially Alphonso mango purée for a strong flavor.

How do I prevent ice crystals from forming?

Use ripe mangoes, add condensed milk for creaminess, and cover the container tightly to reduce air exposure.

Can I reduce the sugar?

Yes, depending on the sweetness of your mangoes, you may not need any added sugar at all.

Can I use frozen mangoes?

Yes, thaw them first and then blend into a smooth purée.

What cream works best?

Heavy cream or whipping cream with at least 35% fat makes the creamiest ice cream.

Can I make this vegan?

Yes, substitute coconut cream and sweetened coconut condensed milk for a dairy-free version.

How long does it take to freeze properly?

At least 6 hours, though overnight freezing gives the best texture.

What toppings go well with mango ice cream?

Toasted coconut, fresh berries, chopped pistachios, or a drizzle of honey pair beautifully.

Can I combine this with other fruit flavors?

Yes, mango pairs well with pineapple, passionfruit, and strawberries for layered ice creams.

Conclusion

Homemade mango ice cream is a creamy, refreshing dessert that captures the tropical sweetness of ripe mangoes. Easy to prepare and endlessly versatile, it’s the perfect way to cool down and treat yourself on a warm day. Once you try it, you’ll want to keep a batch in the freezer all summer long.