Homemade Mango Ice Cream
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!
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.