Mango Ice Cream Recipe

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Rommel Published: June 1, 2020 Modified: September 22, 2020
Mango Ice Cream Recipe

You can easily make this at home without the need for an ice cream maker.

How To Make Mango Ice Cream

A sweet and flavorful mango ice cream made with fresh mangoes.

  • 14 oz mango (if fresh mango is available, it is preferable)
  • 1 ½ cups cream
  • ½ cup caster sugar
  • ¼ cup mango (or apricot nectar)
  • mango slices (to garnish)
  • fresh mint sprigs (to garnish)
  1. Defrost the mango until it is soft enough to mash but still icy.
  2. If fresh, puree the flesh of 3-4 large ones in a food processor.
  3. Place the mango in a medium bowl and add the sugar and nectar.
  4. Stir for 1-2 minutes or until the sugar has dissolved.
  5. Beat the cream in a small bowl until stiff peaks form.
  6. Gently fold the cream through the mango mixture.
  7. Spoon the mixture into a lamington tray; cover and freeze for about 1 ½ hours or until half-frozen.
  8. Quickly spoon the mixture into a food processor bowl.
  9. Process for 30 seconds or until smooth.
  10. Return to the tray or plastic container; cover and freeze completely.
  11. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little.
  12. Serve the ice cream in scoops with mango slices and sprigs of mint.
  13. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.

How To Make Mango Ice Cream

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A sweet and flavorful mango ice cream made with fresh mangoes.

Prep: 35 mins
Cook: 1 hr 30 mins
Total: 2 hrs 5 mins
Serves:
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Ingredients

  • 14 oz mango, if fresh mango is available, it is preferable
  • 1 ½ cups cream
  • ½ cup caster sugar
  • ¼ cup mango , or apricot nectar
  • mango slices , to garnish
  • fresh mint sprigs, to garnish

Instructions

  1. Defrost the mango until it is soft enough to mash but still icy.
  2. If fresh, puree the flesh of 3-4 large ones in a food processor.
  3. Place the mango in a medium bowl and add the sugar and nectar.
  4. Stir for 1-2 minutes or until the sugar has dissolved.
  5. Beat the cream in a small bowl until stiff peaks form.

  6. Gently fold the cream through the mango mixture.
  7. Spoon the mixture into a lamington tray; cover and freeze for about 1 ½ hours or until half-frozen.

  8. Quickly spoon the mixture into a food processor bowl.
  9. Process for 30 seconds or until smooth.
  10. Return to the tray or plastic container; cover and freeze completely.
  11. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little.
  12. Serve the ice cream in scoops with mango slices and sprigs of mint.
  13. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.
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