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There is something truly magical about capturing the lush, tropical sweetness of fresh mangoes in a creamy, dreamy frozen treat, which is exactly what this Homemade Mango Ice Cream Recipe delivers. It’s a refreshing dessert that bursts with vibrant flavor and creamy texture, making it perfect for warm days or anytime you want a touch of sunshine on your spoon. This recipe is wonderfully straightforward while rewarding you with that unmistakable taste of real mango intensified by gentle cooking and blended seamlessly with rich cream and sweetened condensed milk. Whether you’re an ice cream enthusiast or just a fruit-lover craving something cool, this Homemade Mango Ice Cream Recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
This Homemade Mango Ice Cream Recipe is delightfully simple, using just a handful of ingredients that combine to create a rich, velvety treat. Each ingredient plays its part: ripe mangoes for juicy sweetness and vibrant color, sweetened condensed milk to add creamy richness and sweetness, and thickened cream to give the ice cream its luscious, smooth texture. A touch of food coloring is optional but helps deepen that signature golden hue.
- 2 large mangoes: Choose ripe, juicy mangoes to get about 2 cups of pure mango puree; this is the star ingredient for flavor and color.
- 1 can (395 g / 14 oz) sweetened condensed milk: This adds the perfect creamy sweetness without the need for extra sugar.
- 2 cups thickened cream / heavy cream / whipping cream: Cold cream is key to whipping up that dreamy, airy texture.
- 1/8 tsp yellow liquid food colouring (optional): Adds a brighter golden shade, making the ice cream visually irresistible.
How to Make Homemade Mango Ice Cream Recipe
Step 1: Prepare the Mango Puree
Start by peeling and dicing your ripe mangoes. To make the process easier, score the flesh and scoop it out with a spoon before dicing. Then, blend the mango until smooth, aiming for about 2 cups of mango puree. This puree is the foundation of your ice cream, delivering natural sweetness and that unmistakable tropical flavor.
Step 2: Reduce the Mango Puree
Pour the mango puree into a nonstick skillet over medium-low heat, stirring constantly for 8 to 10 minutes. The goal here is to gently simmer the puree until it reduces by half, which concentrates the flavors and thickens it into a luscious base. You’ll know it’s ready when dragging a wooden spoon across the pan leaves a clear path for a moment. This step takes patience but the intense mango taste you get is worth every second.
Step 3: Cool the Puree
Once your mango reduction is thickened, remove it from heat and let it cool completely. Cooling is important to ensure that when you combine it with the cream, the mixture remains light and fluffy, rather than melting your whipped cream.
Step 4: Whip the Cream and Combine Ingredients
In a chilled bowl, whip your cold cream until soft peaks form. Gently fold the cooled mango puree and sweetened condensed milk into the whipped cream, folding carefully to keep as much air as possible in the mixture. Add the yellow food coloring at this stage if you like a more vibrant appearance. This mixture promises creamy consistency with bursts of mellow mango flavor in every spoonful.
Step 5: Freeze the Mixture
Pour your mango cream mixture into a freezer-safe container, cover it tightly, and freeze for at least 6 hours or overnight. No ice cream maker is needed here. Give it a gentle stir a couple of times during the first few hours if you want an even softer scoop.
How to Serve Homemade Mango Ice Cream Recipe
Garnishes
Elevate your serving with fresh slices of ripe mango, a sprinkle of chopped pistachios, or even a few toasted coconut flakes. These garnishes add texture and complexity, enhancing the sweet, creamy mango flavor beautifully.
Side Dishes
This ice cream pairs wonderfully with light desserts like warm coconut sticky rice, freshly baked shortbread cookies, or a tangy passion fruit sauce. The combination balances the creamy sweetness perfectly and adds an exciting contrast for your palate.
Creative Ways to Present
Why not get playful with presentation? Serve scoops in hollowed-out mini mango shells or crisp waffle cones decorated with a drizzle of honey or chocolate. For a festive touch, garnish with edible flowers or mint leaves. The Homemade Mango Ice Cream Recipe is not only a treat for your taste buds but also a feast for the eyes!
Make Ahead and Storage
Storing Leftovers
Store leftover ice cream in an airtight container in the freezer to prevent ice crystals and maintain the creamy texture. Keeping it tightly sealed will ensure your Homemade Mango Ice Cream Recipe stays fresh and flavorful for up to 1 week.
Freezing
If you want to make this recipe in advance, prepare the mixture and freeze as instructed. The ice cream holds up wonderfully in the freezer without needing ice cream churners or complicated equipment, making it ideal for easy entertaining or a last-minute indulgence.
Reheating
Ice cream is best enjoyed cold, so reheating is not recommended. Instead, if the ice cream becomes too hard, simply leave it at room temperature for 5 to 10 minutes before serving to soften slightly for the perfect scoop.
FAQs
Can I use frozen mangoes for this recipe?
Yes, frozen mangoes work well as long as they are pureed smoothly and drained if there is excess water. Fresh mangoes tend to have a brighter flavor but frozen are a great alternative and convenient year-round.
Do I need an ice cream maker for this Homemade Mango Ice Cream Recipe?
Nope! This recipe is designed to be no-churn, relying on the whipped cream’s airiness and the freezing process to create creamy, scoopable ice cream without any special equipment.
Can I substitute the sweetened condensed milk?
Sweetened condensed milk is key for the creamy sweetness and helps prevent ice crystals. If you must substitute, use a mix of cream and sugar, but the texture and sweetness may differ.
How long does the ice cream stay good in the freezer?
For the best taste and texture, consume within one week. Longer storage may cause ice crystals to form and the ice cream to become harder and less creamy.
Is this ice cream suitable for vegans?
This particular recipe uses dairy products and sweetened condensed milk, so it is not vegan. However, you could experiment with coconut cream and sweetened condensed coconut milk as alternatives.
Final Thoughts
Trying this Homemade Mango Ice Cream Recipe is like capturing a little sunshine in a bowl. With simple ingredients and straightforward steps, you get a luscious dessert that sings with tropical flavor and creamy indulgence. I encourage you to try it soon — whether to brighten a warm afternoon or impress your guests — and fall in love with homemade ice cream all over again!
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Homemade Mango Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This Homemade Mango Ice Cream recipe delivers a rich, creamy, and naturally fruity dessert using ripe mangoes and simple ingredients. By reducing the mango puree on the stovetop, the flavor intensifies, resulting in a luscious ice cream that’s perfect for summer treats or any mango lover’s craving. The method avoids eggs and complex custards, making it a straightforward, no-churn delight that can be prepared easily at home.
Ingredients
Fruits
- 2 large mangoes, ripe and juicy (to make 2 cups mango puree)
Dairy & Others
- 395 g / 14 oz sweetened condensed milk (1 can)
- 2 cups thickened cream / heavy cream / whipping cream, cold
- 1/8 tsp yellow liquid food colouring (optional)
Instructions
- Prepare the mango puree: Dice the flesh of the mangoes and blend them using a blender, food processor, or stick blender until smooth. Measure out 2 cups of mango puree, which corresponds to about 2 1/4 cups of diced mango.
- Reduce the mango puree: Transfer the mango puree to a non-stick skillet over medium-low heat. Cook while stirring constantly for 8 to 10 minutes until the puree reduces by half. You can test this by dragging a wooden spoon across the skillet surface—if the path remains for a second, the reduction is sufficient. Alternatively, measure to ensure the puree is reduced to at least 1 cup.
- Cool the puree: Remove the skillet from heat and allow the reduced mango puree to cool completely.
- Mix the ice cream base: In a bowl, combine the cooled mango puree with the sweetened condensed milk and optional yellow food coloring, stirring until smooth.
- Whip the cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
- Combine the mixture: Gently fold the whipped cream into the mango and condensed milk mixture until fully incorporated, being careful not to deflate the cream.
- Freeze the ice cream: Pour the mixture into an airtight container and freeze for at least 4 to 6 hours or until firm.
- Serve: Scoop and serve chilled for a refreshing homemade mango ice cream experience.
Notes
- Using ripe, juicy mangoes is essential for the best flavor and sweetness.
- Reducing the mango puree intensifies its flavor and ensures the ice cream isn’t watery.
- Optional yellow food coloring enhances the color, but natural mango color is typically sufficient.
- Do not overmix when folding whipped cream to maintain a light texture.
- If desired, add small mango chunks for texture before freezing.
