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Mango Ice Cream Recipe
Creamy homemade Mango Ice Cream blends fresh mangoes with rich cream and milk, creating a refreshing dessert perfect for summer. Enjoy straight from the churn or freeze for a scoopable treat later!
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Calories: 287kcal
Servings: 6
Equipment
- Ice cream maker with freezer bowl (frozen for 24 hours)
- Blender
- Large Bowl
- Plastic wrap or plastic bag
- Whisk or Spoon
- Airtight container for freezing
Ingredients
- 2 cups mango peeled and cubed; from about 3 mangoes
- ¾ cup sugar divided
- ¼ cup lemon juice
- 1 cup heavy whipping cream
- ¾ cup whole milk
Instructions
- Peel and cube 3 mangoes to get 2 cups of mango cubes.
- Blend mango cubes with ¼ cup sugar and ¼ cup lemon juice until smooth. Set aside.
- In a large bowl, combine 1 cup heavy cream, ¾ cup whole milk, and remaining ½ cup sugar. Stir until sugar dissolves.
- Gently mix the mango purée into the cream mixture.
- Cover and chill in the refrigerator for at least 4 hours (or freeze for 1 hour for quicker chilling).
- Setup the ice cream maker with the frozen bowl and start churning while pouring in the mango mixture. Churn for 25–30 minutes or as per your ice cream maker’s instructions.
- For a firmer texture, transfer the churned ice cream to an airtight container and freeze for 4 hours before serving.
Nutrition
Calories: 287kcal | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1228IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 1mg