This homemade mango ice cream is fresh, creamy and packed with tropical mango flavor. If you enjoy mango desserts, you’ll love this easy recipe.
Mango ice cream offers a bright, tropical alternative to heavier dairy flavors. Baking the mango first concentrates its natural sweetness and reduces excess water, giving the final ice cream a deeper mango taste and smoother texture. Because ripe mangoes are naturally creamy, you can slightly reduce the dairy without losing richness.
Ingredients
Mangos: Use very ripe mangoes with strong flavor. Kensington Pride is one example, but any ripe, flavorful variety will work.
Sugar: Regular white granulated sugar works best so it doesn’t compete with the mango flavor. Castor sugar can be used if preferred.
Thickened cream: About 34% fat (heavy cream or heavy whipping cream are suitable substitutes).
Full-fat milk: Around 3.5% fat is ideal. Low-fat milk will make the ice cream icier.
Tapioca starch: Used as a stabilizer and thickener. Substitute arrowroot or cornflour if needed, using equal amounts.
Glucose syrup: Also called confectioner’s glucose. This lowers the freezing point and improves scoopability straight from the freezer. Substitute light corn syrup or powdered dextrose if necessary. Measure carefully — too much will make the ice cream soft.
How to make mango ice cream
Preheat the oven to 355°F (180°C). Slice the mango cheeks (the large sides) away from the seed. Score the cheeks into a grid and invert so the cubes pop out. Score the flesh on the side pieces as well.
Arrange the sliced mango pieces on a baking tray and bake for 25–30 minutes, or until the fruit begins to dry slightly and caramelize at the edges. Remove and cool.
Scoop the mango flesh into a food processor or the chopping bowl of an immersion blender. Scrape remaining flesh from the skins and add it too. Blend until completely smooth, then pass the puree through a fine sieve to remove any fibers and remaining lumps.
Measure the milk. Reserve two tablespoons in a small bowl and whisk in the tapioca starch until a smooth slurry forms.
Combine the remaining milk, cream, sugar and glucose syrup (if using) in a saucepan over low heat. Stir until the sugar dissolves, then whisk in the tapioca slurry. Cook briefly while stirring until the mixture thickens slightly. Remove from the heat and let cool.
Pour the mango puree and the cooled dairy mixture into a heatproof jug and blend together with an immersion blender until fully combined. Cover and refrigerate for at least four hours, preferably overnight, to allow the mix to chill and flavors to meld.
Chill your storage container in the freezer. If you have a self-refrigerating ice cream machine, turn it on about 10 minutes before churning. Otherwise remove the churning bowl from the freezer just before starting.
Churn the chilled mixture according to your machine’s instructions; it should reach a soft-serve consistency when finished. Transfer to the chilled storage container and freeze for about four hours, or until firm.
How to serve
To serve, remove the container from the freezer, scoop and enjoy. Serve alone or with extra fresh mango pieces for a bright contrast.
How to store
Store the ice cream in an airtight container in the freezer for up to two weeks. After that it may develop a slightly icy texture but will remain tasty.
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📋 Recipe
Mango ice cream
Equipment
- Ice cream maker
- Food processor or immersion blender with chopping attachment
Ingredients
- 3 medium very ripe mangoes (about 2 lbs / 950 g)
- 1 cup (250 ml) full cream milk
- 1 cup (250 ml) thickened cream
- 1/2 cup (110 g) white sugar
- 1 flat tablespoon (20 g) glucose syrup
- 2 teaspoons (5 g) tapioca starch
Instructions
- Preheat the oven to 355°F (180°C).
- Slice mango cheeks and sides. Score the cheeks into a grid and invert to expose the cubes; score the side pieces.
- Place mango on a baking tray and bake 25–30 minutes until slightly dried and caramelized at the edges. Cool.
- Scoop the flesh into a food processor, scrape remaining flesh from skins and process until smooth. Strain to remove fibers. You should have about 1¼ cups (300 ml) puree.
- Measure the milk and reserve two tablespoons. Mix the reserved milk with the tapioca starch to form a slurry.
- Combine the remaining milk, cream, sugar and glucose syrup in a saucepan over low heat. Stir until sugar dissolves.
- Whisk in the tapioca slurry, heat briefly while stirring until slightly thickened, then remove from heat and cool.
- Blend the cooled dairy mix with the mango puree until smooth. Chill in the fridge for at least four hours or overnight.
- Churn in your ice cream maker according to the manufacturer’s instructions. The mixture should reach a soft-serve texture.
- Transfer to a chilled storage container and freeze for about four hours, or until firm.
- Serve scooped, plain or topped with fresh mango.
Notes
Mangoes vary in water and sugar content; adjust sweetness if needed.
About 20 g glucose syrup keeps the ice cream soft and scoopable. If it melts too quickly, reduce to about 15 g.
If glucose syrup is unavailable, use an equal amount of light corn syrup or powdered dextrose.
Omitting glucose syrup yields a firmer ice cream that needs a few minutes at room temperature before scooping.
Nutrition
Calories: 240 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 16 g | Sugar: 23 g
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