Name: Creamy Homemade Mango Ice Cream Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cup Mangoes (peeled and pitted, ripe); 1/4 cup Sugar (adjust to taste); 1 cup Milk; 1/2 cup Sweetened Milk (condensed); 3 tbsp Sugar (granulated); 1 tsp Corn Flour (dissolved in 2 tbsp milk); 1/2 tsp Vanilla Extract; 1/2 cup Heavy Cream (cold)

Creamy Homemade Mango Ice Cream Recipe

55 minutes

1268 reads

4.67 from 3 votes

Desserts

About Creamy Homemade Mango Ice Cream Recipe

Escape the heat with this incredibly refreshing homemade mango ice cream! Bursting with the sweet, tropical flavor of ripe mangoes, this creamy dessert is surprisingly easy to make with simple ingredients you likely already have. It's the perfect summer treat for mango lovers and ice cream enthusiasts alike.

This recipe guides you through making a luscious mango puree and a rich custard base, combining them for a truly unforgettable ice cream experience. Get ready for creamy, dreamy bites of pure mango heaven!

Beyond its delicious taste, this homemade ice cream allows you to control the sweetness and quality of ingredients, avoiding artificial flavors and preservatives. Prepare to impress your family and friends with this delightful homemade dessert.

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Recipe Time & More

Prep10

Cook45

Total55

Calories102 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

For the Mango Puree:

▢ 2 cup Mangoes peeled and pitted, ripe
▢ 1/4 cup Sugar adjust to taste

For the Custard Base:

Start Focussed Cooking Mode →

Instructions

Prepare the Mango Puree

Puree the peeled and pitted mangoes in a blender until completely smooth. Transfer the puree to a saucepan. Add sugar and cook over medium heat, stirring frequently until slightly thickened, about 5-7 minutes. Remove from heat and let cool completely.

Make the Custard Base

In a medium saucepan, combine milk, sweetened condensed milk, and granulated sugar. Heat over low heat, stirring constantly, until the sugar dissolves. In a separate small bowl, dissolve cornstarch in 2 tablespoons of milk. Slowly whisk the cornstarch mixture into the warm milk mixture. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 2-3 minutes). Remove from heat and stir in vanilla extract.

Combine and Freeze

Let the custard cool completely. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Then, gently fold in the cooled mango puree until evenly combined.
Pour the mixture into a freezer-safe container. Freeze for at least 4 hours, or until solid. For the smoothest texture, stir the ice cream every hour for the first 3 hours of freezing.

Recipe Notes

Expert Tips for the Perfect Mango Ice Cream

For an intensely flavorful ice cream, use very ripe, sweet mangoes.
Adjust the amount of sugar in both the mango puree and the custard base to your preference. Taste as you go!
If you don't have heavy cream, you can substitute with full-fat coconut milk for a delicious twist.
To avoid ice crystals, make sure your ice cream base is completely cool before freezing, and stir it a few times during the freezing process.