This recipe for Mango Ice Cream uses only 4 ingredients to create a refreshing, tropical, creamy dessert that's simple and easy to make.
What are mangoes?
Mangoes are a tropical stone fruit, with many different varieties (or cultivars).
Ataulfo, Alphonso, Tommy Atkins, and Kesar (Indian mangoes) are only some of the various mango varieties.
They can range in colour from pale yellow to deep orange, with a large pit in the middle.
What do mangoes taste like?
Fresh ripe mangoes have a sweet, aromatic honey flavor, with a hint of tanginess.
Unripe mangoes can taste sour.
Ways to use mango
Besides enjoying mango straight up, you can use mango in smoothies, mango cream mochi, in mango pomelo sago pudding, mango sticky rice, or in mango sticky rice ice cream.
Why you'll love this recipe
Easy to make: with only a few minutes of prep time, and as long as you have an ice cream maker to churn the mixture, there's no cooking involved.
Egg-free: this mango ice cream recipe contains no eggs, yet is effortlessly creamy and delicious.
Convenient: using canned mango puree saves time and effort, and guarantees a ripe, sweet mango base to work with, full of mango flavor.
Ingredients you'll need
You'll only need 4 ingredients to make this creamy dessert:
- mango puree: also known as mango pulp; comes in a large can, usually about 28oz/850g or 750ml; I used Kesar mango puree, but you can use Alphonso as well
- heavy whipping cream: with a milkfat of at least 36%, cold
- granulated sugar: depending on how sweet your mango puree is, you may need to adjust the amount of sugar to add
- sea salt: just a pinch, to balance out the sweetness
Tip: most canned mango puree/pulp is already sweetened with sugar syrup. The mango's sweetness will vary. Adjust the amount of sugar accordingly.
How to make mango ice cream
Chill the ice cream maker bowl in the freezer the night before.
In a large bowl, combine mango puree, sugar, and salt.
Give everything a good mix, with a spatula or whisk to dissolve the sugar and salt.
Pour the heavy whipping cream into the mango puree mixture and mix until just combined.
Chill the mixture in the fridge for at least 4 hours, or longer.
Pour the mixture into ice cream machine and churn ice cream according to the manufacturer's instructions.
Transfer the churned mango ice cream mixture into a freezer-safe container, cover with a lid and freeze until solid.
How to serve
For soft serve texture, you can serve the mango ice cream immediately after churning.
Scoop the ice cream into bowls, or serve on ice cream waffle cones.
Combine mango ice cream with vanilla ice cream and blend with milk to make a mango vanilla milkshake.
Substitutions
For a dairy-free, vegan version, you can use a full-fat coconut cream (rather than coconut milk).
Choose a coconut cream that does not contain any guar gums or stabilizers.
Chill the can of coconut cream overnight in the fridge and use only the cream that floats to the top.
Using fresh mangoes to make mango puree:
Peel and chop 2-3 fresh ripe honey mangoes and blend in a high-speed blender with enough sugar to your taste.
Add a pinch of salt, and continue with the remainder of the recipe.
Expert tips
Ataulfo mangoes are also known as honey mangoes, yellow mangoes or Champagne mangoes.
Chill the can of mango puree beforehand, to speed up the process.
Keep your ice cream bowl in the freezer for at least 8 hours, or overnight. The longer you keep the bowl chilled, the better.
This helps to quickly freeze the mixture, and slow the formation of ice crystals.
Add a splash of vanilla extract (alcohol-based) to create an even more creamier ice cream texture.
I don't suggest using frozen mango chunks for this application, as the mangoes tend to be less sweet and more sour.
Other homemade ice cream recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mango Ice Cream (Only 4 Ingredients)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 can mango puree 28 oz, 850g/750ml
- 50 g granulated sugar or adjust to your taste/ripeness/sweetness of mango puree
- pinch sea salt
- 250 ml heavy whipping cream
Instructions
- Chill the ice cream maker bowl in the freezer the night before.
- In a large bowl, combine mango puree, sugar, and salt.
- Give everything a good mix, with a spatula or whisk to dissolve the sugar and salt.
- Pour the heavy whipping cream into the mango puree mixture and mix until just combined.
- Chill the mixture in the fridge for at least 4 hours, or longer.
- Pour the mixture into ice cream machine and churn ice cream according to the manufacturer's instructions.
- Transfer the churned mango ice cream mixture into a freezer-safe container, cover with a lid and freeze until solid.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Holly | Beyond Kimchee
What a refreshing sweet delight! It looks so creamy even without the eggs. I love everything with mango in it and this looks like a perfect treat for hot summertime!
Michelle
Thanks Holly, it really is such a refreshing fruity dessert!