Craving a refreshing summer dessert? Homemade Mango Ice Cream is a Tropical Ice Cream Dessert that blends the sweet, juicy flavor of ripe mangoes with creamy richness. Perfect for hot afternoons, gatherings, or a sweet indulgence, this easy recipe requires just a few ingredients and an ice cream maker (or a no-churn option). Bursting with tropical goodness, Homemade Mango Ice Cream is a delightful, family-friendly treat you’ll want to make all year round!
Ingredients for Homemade Mango Ice Cream
Here’s what you’ll need for Homemade Mango Ice Cream (serves 4):
For the Ice Cream:
- 2 ripe mangoes (about 2 cups/500g), peeled and chopped
- 1 cup (240ml) heavy cream
- 1 cup (240ml) sweetened condensed milk
- ½ cup (120ml) whole milk
- 1 tsp vanilla extract
For Garnish (Optional):
- Fresh mango chunks
- Drizzle of honey
- Crushed pistachios
Equipment
- Blender or food processor
- Large mixing bowl
- Ice cream maker (optional, for churned version)
- Freezer-safe container
- Measuring cups and spoons
- Spatula
Ingredient Tips
- Mangoes: Choose ripe, sweet mangoes (like Alphonso or Ataulfo) for the best flavor in this Tropical Ice Cream Dessert; frozen mangoes work if fresh aren’t available.
- Cream: Heavy cream ensures richness; use full-fat for optimal texture.
- Condensed Milk: Adds sweetness and creaminess; adjust quantity for desired sweetness.
- Milk: Whole milk balances the mixture; avoid low-fat for a smoother Homemade Mango Ice Cream.
- Vanilla: Enhances flavor; pure vanilla extract is best.
Directions
Let’s make this Homemade Mango Ice Cream—a luscious Tropical Ice Cream Dessert!
Puree the Mangoes
I peel and chop 2 ripe mangoes, then blend them in a blender or food processor until smooth, yielding about 2 cups of puree for this Tropical Ice Cream Dessert.
Mix the Base
In a large bowl, I combine the mango puree, 1 cup heavy cream, 1 cup sweetened condensed milk, ½ cup whole milk, and 1 tsp vanilla extract. I stir with a spatula until fully blended and smooth.
Churn the Ice Cream
If using an ice cream maker, I chill the mixture in the fridge for 1–2 hours, then churn according to the manufacturer’s instructions (about 20–30 minutes) until it reaches a soft-serve consistency. For a no-churn option, I pour the mixture directly into a freezer-safe container and stir every 30 minutes for 2–3 hours to prevent ice crystals.
Freeze and Set
I transfer the ice cream to a freezer-safe container and freeze for at least 4 hours until firm for Homemade Mango Ice Cream.
Serve
I scoop the ice cream into bowls or cones, garnishing with fresh mango chunks, a drizzle of honey, or crushed pistachios for a vibrant finish.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Churn Time (if using ice cream maker): 20–30 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 15 minutes
- Servings: 4 (½ cup/120ml per serving)
- Calories: ~280 kcal per serving
- Macros per Serving: 35g carbs, 5g protein, 14g fat, 1g fiber
Variations
- Coconut Twist: Replace whole milk with coconut milk for a piña colada-inspired Tropical Ice Cream Dessert.
- Spiced Flair: Add ¼ tsp cardamom or cinnamon for a warm, unique flavor.
- Fruit Swirl: Fold in ½ cup chopped mango or pineapple chunks for texture in this Tropical Ice Cream Dessert.
- Vegan Option: Use coconut cream and dairy-free condensed milk for a vegan version.
- Citrus Zest: Add 1 tsp lime zest for a tangy kick, inspired by Layla Cooks’ creative recipes like Brazilian Piña Colada Lemonade.
Serving Ideas:
- Pair with Layla Cooks’ tropical fruit salad for a refreshing combo.
- Serve with Layla Cooks’ coconut macarons for a sweet treat.
- Offer with Layla Cooks’ Vanilla Raspberry Iced Latte for a cool pairing.
Storage
I store Homemade Mango Ice Cream in a freezer-safe airtight container for up to 2 weeks. To prevent ice crystals, I press plastic wrap against the surface before sealing. I let it soften at room temperature for 5–10 minutes before scooping for the best texture.
Serving Tips
- Presentation: Serve Homemade Mango Ice Cream in chilled bowls or waffle cones, topped with mango chunks, honey, or pistachios for a vibrant Tropical Ice Cream Dessert.
- Garnish: Add a mint sprig or edible flowers for a tropical, elegant touch.
- Pairing: Enjoy with sparkling water, a tropical mocktail, or Layla Cooks’ iced herbal tea for a refreshing experience.
- Portion Size: ½ cup/120ml per person for a dessert serving; smaller scoops for kids.
- Occasions: Perfect for summer parties, family desserts, or a cozy treat.
FAQs About
Can I use frozen mangoes for this recipe?
Yes, thaw 2 cups frozen mango chunks and blend until smooth for Homemade Mango Ice Cream.
How do I make this without an ice cream maker?
Use the no-churn method: freeze the mixture and stir every 30 minutes for 2–3 hours to ensure a smooth Tropical Ice Cream Dessert.
Can I make this dairy-free?
Swap heavy cream and milk for coconut cream and dairy-free condensed milk for a vegan Homemade Mango Ice Cream.
How do I choose ripe mangoes?
Pick mangoes that are soft to the touch with a sweet aroma for the best flavor in this Tropical Ice Cream Dessert.
Can I reduce the sweetness?
Use less condensed milk (¾ cup) or add 1 tbsp lemon juice for a tarter Homemade Mango Ice Cream.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Homemade Mango Ice Cream is a creamy, tropical treat that brings the sunny flavors of mangoes to your dessert table. Easy to make and customizable, this Tropical Ice Cream Dessert is perfect for summer gatherings or a sweet escape any time. Whip up Homemade Mango Ice Cream, share with loved ones, and savor the refreshing, fruity goodness in every scoop!
Homemade Mango Ice Cream
Ingredients
For the Ice Cream:
- 2 ripe mangoes about 2 cups/500g, peeled and chopped
- 1 cup 240ml heavy cream
- 1 cup 240ml sweetened condensed milk
- ½ cup 120ml whole milk
- 1 tsp vanilla extract
For Garnish (Optional):
- Fresh mango chunks
- Drizzle of honey
- Crushed pistachios
Instructions
Puree the Mangoes
- I peel and chop 2 ripe mangoes, then blend them in a blender or food processor until smooth, yielding about 2 cups of puree for this Tropical Ice Cream Dessert.
Mix the Base
- In a large bowl, I combine the mango puree, 1 cup heavy cream, 1 cup sweetened condensed milk, ½ cup whole milk, and 1 tsp vanilla extract. I stir with a spatula until fully blended and smooth.
Churn the Ice Cream
- If using an ice cream maker, I chill the mixture in the fridge for 1–2 hours, then churn according to the manufacturer’s instructions (about 20–30 minutes) until it reaches a soft-serve consistency. For a no-churn option, I pour the mixture directly into a freezer-safe container and stir every 30 minutes for 2–3 hours to prevent ice crystals.
Freeze and Set
- I transfer the ice cream to a freezer-safe container and freeze for at least 4 hours until firm for Homemade Mango Ice Cream.
Serve
- I scoop the ice cream into bowls or cones, garnishing with fresh mango chunks, a drizzle of honey, or crushed pistachios for a vibrant finish.
Notes
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