Description
This Homemade Mango Ice Cream is a vibrant, creamy, no-churn dessert made with ripe mangoes, lemon juice, heavy cream, milk, sugar, and honey—requiring no ice cream maker. Bursting with fresh mango flavor and a smooth, airy texture, this easy treat is perfect for mango lovers and can be customized for dairy-free or lower-sugar versions. Enjoy a scoop of tropical sunshine straight from your freezer with minimal effort and maximum taste!
Ingredients
Units
Scale
Main Ice Cream Base
- 20 oz mango puree (about 2 large ripe mangos), fresh or canned
- 3 1/2 tablespoons lemon juice (freshly squeezed preferred)
- 2/3 cup heavy cream (chilled)
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 1/2 tablespoons raw honey
Optional Garnishes
- Toasted coconut flakes
- Pistachios (chopped)
- Fresh mango cubes
- Drizzle of extra honey
- Fresh mint sprigs
Variation Ingredients
- Coconut milk and coconut cream (for vegan/dairy-free option)
- Berry compote or passionfruit puree (for fruity swirl)
- Cayenne or chili powder (for spicy kick)
- Chopped almonds or toasted coconut chips (for nutty crunch)
- Sugar substitute (for lower sugar option)
Instructions
- Prepare the Mango Puree: Peel and cut the ripe mangos into chunks. Puree them in a blender or food processor until completely smooth. You’ll need about 20 oz of puree (approximately 2 large mangos). If using canned mango puree, measure out the amount, making sure it contains no added sugars or preservatives for pure flavor.
- Balance the Flavors: In a mixing bowl, combine the mango puree and lemon juice. Stir thoroughly. The acidity from the lemon juice brightens and enhances the mango’s natural sweetness.
- Whip Up the Cream Base: In a separate chilled bowl, pour in the heavy cream and whisk until soft peaks just begin to form. This step is essential for getting a fluffy and airy texture similar to churned ice cream.
- Combine and Sweeten: Gently fold the whipped cream into the mango-lemon mixture. Add the whole milk, granulated sugar, and raw honey. Mix slowly and thoroughly until the mixture is smooth, silky, and homogeneous. Ensure the sugar and honey are fully dissolved.
- Freeze with Care: Pour the mango ice cream mixture into a freezer-safe loaf pan or shallow dish. Cover the surface tightly with plastic wrap or a lid, pressing the wrap directly onto the surface to minimize air exposure and prevent ice crystals. Freeze for at least 6 hours, or overnight for best results.
- Serve and Scoop: Take the ice cream out of the freezer and let it sit at room temperature for 3–5 minutes before scooping. Use a warm scoop or spoon to serve generous portions. Garnish as desired and enjoy!
Notes
- Use fully ripe mangos for the best sweetness and vibrant color.
- Chilling bowls and utensils helps cream whip faster and yields fluffier texture.
- Do not over-whip the cream; aim for soft peaks only to avoid grainy texture.
- Cover tightly with plastic wrap pressed onto the surface to prevent iciness and freezer odors.
- Allow the ice cream to rest at room temperature before scooping for maximum creaminess.
- For a vegan version, substitute coconut milk and coconut cream, and use agave or maple syrup instead of honey.
- The ice cream keeps well in an airtight container for up to two weeks in the freezer.
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 27g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg