Mango Ice Cream

This homemade Mango Ice Cream is rich, creamy, and bursting with fresh tropical flavor. Made with ripe mangoes, cream, and a handful of simple ingredients, this easy no-churn recipe is the perfect refreshing dessert for hot summer days.

Print Recipe

Prep Time 15

Cook Time 5

Total Time 5 15

Course Dessert

Cuisine American

Servings 6

Calories 285 kcal

Equipment

Blender or food processor
* Medium mixing bowl
* Whisk
* Rubber spatula
Freezer-safe container with lid
Ice cream scoop

Ingredients

3 cups ripe mango chunks fresh or thawed frozen
1½ cups heavy cream
½ cup whole milk
⅓ cup granulated sugar adjust to taste
1 teaspoon fresh lime juice
Pinch of salt

Optional Toppings

Fresh mango cubes
Toasted coconut flakes
Chopped pistachios
Chopped macadamia nuts
Fresh mint leaves
Lime zest
Waffle cones

Instructions

Blend the mango chunks until completely smooth. Taste the puree and adjust the sweetness if needed.
In a medium bowl, whisk together the heavy cream, whole milk, sugar, lime juice, and salt until the sugar has dissolved.
Fold the mango puree into the cream mixture until smooth and fully combined.
Pour the mixture into a freezer-safe container and press plastic wrap directly onto the surface before covering with the lid.
Freeze for 4–5 hours, stirring every 45–60 minutes during the first 3 hours to help create a creamier texture.
Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Serve with your favorite toppings.

Notes

* Use ripe, sweet mangoes for the best flavor.
* Frozen mango works well if thawed first.
* Stirring during freezing helps reduce ice crystals.
* Store in an airtight container in the freezer for up to 2 weeks.
* Allow the ice cream to soften slightly before serving for the best texture.