Go Back
Mango Ice Cream Recipes With Ice Cream Maker

Mango Ice Cream Recipes With Ice Cream Maker

Capture the essence of tropical bliss with this homemade mango ice cream recipe designed for your ice cream maker. Ripe mangoes bring a burst of sweet and tangy flavor, perfectly complemented by the creamy texture of the ice cream. With just a few simple ingredients and your trusty ice cream maker, you can create a refreshing dessert that’s sure to delight your taste buds. Let’s dive into crafting this creamy mango indulgence that’s perfect for cooling off on warm days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 hours 40 minutes
Course Dessert
Servings 1 People
Calories 307 kcal

Ingredients
  

  • 1 cups ripe mango pulp (fresh or frozen)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar (adjust based on mango sweetness)
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions
 

  • Prepare the Mango Puree:
    If using fresh mangoes, peel and dice them, then puree in a blender until smooth.
    If using frozen mango pulp, thaw it to room temperature before blending into a smooth puree.
    Measure out 2 cups of mango puree and set aside.
  • Create the Ice Cream Base:
    In a mixing bowl, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt.
    Whisk the ingredients together until the sugar is fully dissolved and the mixture is smooth and uniform.
  • Incorporate the Mango Puree:
    Add the mango puree to the ice cream base mixture.
    Use a whisk or spatula to gently fold the mango puree into the base until evenly incorporated.
  • Chill the Mixture:
    Cover the bowl with plastic wrap or a lid.
    Refrigerate the mango ice cream mixture for at least 2 hours or until thoroughly chilled.
  • Churn the Ice Cream:
    Once chilled, pour the mango ice cream mixture into your pre-frozen ice cream maker bowl.
    Churn the mixture according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  • Freeze the Ice Cream:
    Transfer the churned mango ice cream into a freezer-safe container.
    Cover the container with a lid or plastic wrap, ensuring it’s airtight.
    Freeze the ice cream for an additional 4-6 hours or until firm and scoopable.
  • Serve and Enjoy:
    When ready to serve, let the mango ice cream sit at room temperature for a few minutes to soften slightly.
    Scoop the creamy mango goodness into bowls or cones.
    Garnish with fresh mango slices or a sprinkle of toasted coconut for a tropical touch.
    Indulge in the creamy, fruity delight of homemade mango ice cream made effortlessly with your ice cream maker.

Notes

 For added texture and flavor, consider folding in diced mango pieces or crushed cookies into the ice cream before freezing. Store any leftover ice cream in the freezer for future enjoyment.