Last month, I tried a mango ice cream recipe from a new cookbook, but what I found in the freezer was a little too icy and not as creamy as I hoped. In my version, the key is using fresh, ripe mangoes and a perfect balance of cream and milk. This combination gives a smooth, velvety texture and a bright, natural mango flavor that makes every bite feel like summer in your mouth.

Mango ice cream is one of my all-time favorite desserts, especially when the weather gets warmer. Its creamy texture paired with the tropical sweetness of ripe mangoes is simply irresistible. This treat is perfect for family gatherings, summer afternoons, or just a quiet night when I crave something sweet but refreshing. Unlike store-bought ice creams, homemade mango ice cream has that fresh, natural taste that makes every scoop feel like a little celebration. 

I have always loved experimenting in the kitchen. I use fresh ingredients whenever possible, and I never skip chilling the mixture before freezing. Always, I taste as I go to ensure the sweetness is just right. That extra attention makes all the difference between a good ice cream and a perfect, creamy mango ice cream.

You can serve mango ice cream in bowls for a simple treat, some fresh mango chunks on top for extra flavor, also with a sprinkle of toasted coconut, crushed pistachios, or a drizzle of passion fruit syrup for a more tropical feel.

Its Perfect For:

• Summer parties with friends or family
• Afternoon treats on hot days
• Easy dessert for kids’ birthdays
• Romantic dinners with a light dessert option
• Anytime you want a refreshing, fruity snack

Ingredients

• 2 cups ripe mango, peeled and chopped (about 2–3 medium mangoes)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar (adjust to taste depending on mango sweetness)
• 1 teaspoon vanilla extract
• A pinch of salt
• Optional: a few drops of yellow or orange food coloring for a brighter look

Kitchen Equipment You’ll Need

• Blender or food processor for smooth mango puree
• Mixing bowls for cream and sugar
• Whisk or spoon for combining ingredients
• Ice cream maker (optional, but makes it smoother)
• Freezer-safe container if not using an ice cream maker
• Measuring cups and spoons for accuracy
• Plastic wrap or airtight lid to prevent freezer burn

How to Make Mango Ice Cream

Step 1

Prepare the mango puree: Place the chopped mango in a blender or food processor. Blend until completely smooth, creating a thick, vibrant mango puree. Taste the puree—if the mangoes are not very sweet, you can stir in 1–2 tablespoons of sugar at this stage. Set aside.

Step 2

Make the cream base: In a medium mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar dissolves and the mixture is smooth. If you want a brighter, more vivid color, add a few drops of yellow or orange food coloring and mix well.

Step 3

Combine mango and cream: Gently fold the mango puree into the cream mixture, stirring until fully incorporated. The mixture should be smooth, creamy, and a beautiful shade of golden orange. Taste and adjust sweetness if needed.

Step 4

Chill the mixture: Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling it slightly helps the ice cream freeze faster and ensures a smoother texture.

Step 5

Freeze the ice cream: If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container, cover tightly, and place in the freezer. Every 30–40 minutes, stir vigorously with a fork or whisk to break up ice crystals, repeating 3–4 times until fully frozen.

Step 6

Serve: Scoop the mango ice cream into bowls or cones and serve immediately for a soft-serve texture. For a firmer, scoopable texture, freeze for an additional 1–2 hours. Garnish with fresh mango chunks, shredded coconut, or a drizzle of passion fruit syrup for a tropical twist. Perfect for summer parties, family desserts, or a refreshing treat anytime.

Tips for Making the Best Mango Ice Cream

• Always use ripe, sweet mangoes for the best flavor. Unripe ones can make the ice cream taste sour.
• Chill the cream and milk before mixing. This helps the ice cream freeze faster and smoother.
• Blend the mango thoroughly to avoid chunks. Smooth puree gives a creamy texture.
• Taste the mixture before freezing. Adjust sugar based on mango sweetness.
• Use cornstarch if you want a thicker consistency. It prevents the ice cream from being too icy.
• Stir the mixture every 30–40 minutes if freezing without a machine. This avoids ice crystals.
• Add a few drops of yellow or orange food coloring for a brighter, more vibrant look.

Optional Ingredients

• Coconut milk for a tropical twist
• Lime juice for a tangy flavor
• Cardamom powder for an aromatic touch
• White chocolate chunks for extra creaminess
• Honey instead of sugar for natural sweetness
• Chopped pistachios for crunch

How to Serve Mango Ice Cream

I love serving mango ice cream in chilled bowls so that it stays firm and doesn’t melt too fast. I often add some fresh mango slices on top to make it look pretty and to give an extra burst of flavor. A sprinkle of toasted coconut, crushed pistachios, or a drizzle of honey makes it feel like a special dessert, even on a regular day.

I sometimes serve it with a drizzle of passion fruit, raspberry, or strawberry syrup. This not only adds a tangy contrast but also makes the ice cream look colorful and inviting. You can scoop it into cones for a fun treat for kids or serve it alongside other desserts, like a slice of sponge cake or a warm mango crumble, for an elevated dessert experience.

I enjoy pairing mango ice cream with tropical fruits like kiwi, pineapple, or papaya. Adding a dollop of whipped cream or a sprinkle of chocolate shavings creates a beautiful presentation and adds layers of texture. Even on hot summer evenings, a well-presented bowl of mango ice cream can instantly lift the mood and impress anyone you serve it to.

Is Mango Ice Cream Healthy?

Mango ice cream can be healthy if made with fresh ingredients and moderate sugar. Mangoes provide vitamin C, fiber, and antioxidants, which are good for your immune system and digestion.

Using real cream and milk in reasonable amounts adds calcium and protein, making it more than just a sugary treat. You can also substitute sugar with natural sweeteners like honey or maple syrup for a lighter version.

Variations and Substitutions

• Coconut Mango Ice Cream: Replace half the milk with coconut milk. Adds a tropical flavor and creaminess.
• Mango Sorbet: Skip the cream entirely and freeze the mango puree with sugar and lemon juice. Refreshing and dairy-free.
• Mango Lassi Ice Cream: Mix yogurt with mango puree. Tangy and perfect for hot days.
• Chocolate Mango Swirl: Add melted dark chocolate in layers while freezing. Gives a fun, sweet twist.
• Spiced Mango Ice Cream: Add a pinch of cardamom or cinnamon. Exotic flavor perfect for festive meals.
• Honey Mango Ice Cream: Replace sugar with honey. Adds natural sweetness and a floral note.
• Nutty Mango Ice Cream: Fold in chopped pistachios or almonds. Adds crunch and texture.
• Mango Coconut Ripple: Swirl in toasted coconut flakes during the last freezing stage. Extra tropical delight.

How to Store and Reheat

Store mango ice cream in an airtight container in the freezer. Always cover the surface with plastic wrap or parchment to prevent ice crystals. It lasts up to two weeks without losing flavor or texture.

Reheating isn’t needed for ice cream, but if slightly hard, let it sit at room temperature for 5–10 minutes before scooping. Stir gently if needed to soften it evenly, then serve. Avoid microwaving, as it melts unevenly and loses creaminess.

Frequently Asked Questions About Mango Ice Cream

Can I use canned mango instead of fresh?
Yes, canned mango works, but choose ones without added sugar or syrup. Drain any extra liquid and blend until smooth. This keeps the ice cream creamy and avoids icy texture.

Do I need an ice cream maker?
No, you can make it without a machine. Simply pour the mixture into a freezer-safe container and stir every 30–40 minutes while freezing. This helps achieve a smooth, soft texture.

How sweet should the mango ice cream be?
The sweetness depends on your mangoes. Taste the mixture before freezing and adjust sugar or honey to your liking. Remember, freezing can slightly dull the sweetness.

Can I add mix-ins like chocolate, nuts, or fruit?
Yes! Fold in chopped nuts, chocolate chips, or dried fruit during the last stage of freezing. You can also layer fruit puree or swirl chocolate for a marbled effect. For a fun twist, add little cookie crumbles or coconut flakes for extra texture.

Mango Ice Cream Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Chilling time

6

hours

Learn how to make creamy, homemade Mango Ice Cream with fresh mangoes, simple ingredients, and easy steps. Perfect for summer treats, parties, or a refreshing dessert anytime!

Ingredients

• 2 cups ripe mango, peeled and chopped (about 2–3 medium mangoes)

• 1 cup heavy cream

• 1/2 cup whole milk

• 1/2 cup sugar (adjust to taste depending on mango sweetness)

• 1 teaspoon vanilla extract

• A pinch of salt

• Optional: a few drops of yellow or orange food coloring for a brighter look

Directions

• Prepare the mango puree: Place the chopped mango in a blender or food processor. Blend until completely smooth, creating a thick, vibrant mango puree. Taste the puree—if the mangoes are not very sweet, you can stir in 1–2 tablespoons of sugar at this stage. Set aside.
• Make the cream base: In a medium mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar dissolves and the mixture is smooth. If you want a brighter, more vivid color, add a few drops of yellow or orange food coloring and mix well.
• Combine mango and cream: Gently fold the mango puree into the cream mixture, stirring until fully incorporated. The mixture should be smooth, creamy, and a beautiful shade of golden orange. Taste and adjust sweetness if needed.
• Chill the mixture: Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling it slightly helps the ice cream freeze faster and ensures a smoother texture.
• Freeze the ice cream: If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container, cover tightly, and place in the freezer. Every 30–40 minutes, stir vigorously with a fork or whisk to break up ice crystals, repeating 3–4 times until fully frozen.
• Serve: Scoop the mango ice cream into bowls or cones and serve immediately for a soft-serve texture. For a firmer, scoopable texture, freeze for an additional 1–2 hours. Garnish with fresh mango chunks, shredded coconut, or a drizzle of passion fruit syrup for a tropical twist. Perfect for summer parties, family desserts, or a refreshing treat anytime.