Mango Ice Cream
A luscious, velvety homemade ice cream bursting with the vibrant, tropical sweetness of fresh ripe mangoes.
Ingredients
- •3 cups ripe mango flesh, diced (about 3 large mangoes)
- •1 cup heavy whipping cream
- •1 cup whole milk
- •2/3 cup granulated sugar
- •1 tablespoon fresh lime juice
- •1 pinch fine sea salt
Instructions
- 1
Place the diced mango, lime juice, and half of the sugar into a blender or food processor and purée until completely smooth.
- 2
In a medium mixing bowl, whisk together the heavy cream, milk, the remaining sugar, and the salt until the sugar is fully dissolved.
- 3
Stir the mango purée into the cream mixture until well combined.
- 4
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20 to 25 minutes, until it reaches a soft-serve consistency.
- 5
Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up before serving.
💡 Chef tips
- For a dairy-free version, substitute the heavy cream and milk with full-fat canned coconut milk.
- Ensure your mangoes are very ripe and fragrant, as the quality of the fruit determines the depth of flavor.
- If you do not have an ice cream maker, pour the mixture into a shallow pan and freeze, whisking vigorously with a fork every 30 minutes for 3 hours to break up ice crystals.
✅ How it should turn out
The finished ice cream should have a smooth, creamy texture with a bright golden-yellow color and a refreshing, intense mango flavor.