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    You are here: Home / Fruit ice cream / Mango ice cream

    Mango ice cream

    Published: Dec 30, 2020 · Modified: Nov 6, 2022 by Sarah Brooks

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    Jump to Recipe
    Mango ice cream in a small bowl, on a chopping board with a vintage spoon and mint in the foreground, and fresh mangos in the background and text overlay, mango ice cream, KCAEIC.

    This homemade mango ice cream is fresh, creamy and full of tropical mango flavor. If you like ice cream with mango you are going to love this mango ice cream!

    Mango ice cream in a small bowl, with fresh mint on the side and fresh mangoes in the background.
    Jump to:
    • Ingredients
    • How to make mango ice cream
    • How to serve
    • How to store
    • Looking for more yummy desert recipes
    • 📋 Recipe
    • 💬 Comments

    Mango ice-cream is such a wonderful, fresh, tropical flavor. The natural sweetness of the mango is concentrated in this recipe by baking it first. This removes some of the water for maximum mango flavor. The creaminess of the mango also means you can cut down dairy a bit, making it more fruity and a little less dairy heavy.

    Ingredients

    Mangos: I use Kensington pride mangos in this recipes, but you and use whatever type of mango you like, as long as it has a strong mango flavor. Its important to use really ripe mangos that are almost on the verge of being over ripe for maximum taste and sweetness.

    Sugar: regular white sugar is best of this recipe so as not to compete with the fresh mango flavor. You could use castor sugar if you like but I don't recommend using any other type of sugar.

    Thickened cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Full fat milk: is best for this recipe. It needs to have a fat content of around 3.5%. I don't recommend using low fat milk, it will make your ice cream icier.

    Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrow root powder or corn flour in the same volume.

    Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. Glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream straight from the freezer. Without it your ice cream will freeze very firm.

    You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minute!

    How to make mango ice cream

    Slicing off mango cheeks and slicing into grid pattern without slicing through skin below, ready to pop out and baking on baking trays.

    Pre-heat your oven to 355°F (180°C). Slice the cheeks of the mango, the large bulbous sides. Score each cheek into a grid pattern and pop out, so the cubes of mango flesh and hanging out. Slice down the sides of each mango and score flesh.

    • Baked mango on tray.
    • Cutting cooked mango flesh off mango skin.

    Place mango cheeks and sides on a baking tray. Bake for 25 - 30 mins or until mango is starting to dry out and is just starting to caramelize around the edges. Remove from oven and allow to cool.

    Top down view mango ready to be blended.

    Cut off the mango flesh and put into a food processor or the chopping bowl of a stick/immersion blender. Use the back of knife to scrap the rest of the mango flesh off the skin and add to the food processor.

    Blitz well until smooth. Pass through a sieve to ensure any of the final lumps are out and to remove any mango fibers.

    Measure out the milk. Add two table spoons of milk to a small bowl. Add tapioca starch and mix well to form a slurry.

    • adding milk to pot on stove.
    • adding cream to pot on stove.
    • adding sugar to pot on stove.
    • adding tapioca starch slurry to ice cream mix in pot.

    Add rest of milk, cream, sugar and glucose syrup is using to a pot. Heat on the stove on low, stirring until the sugar is dissolved. Add the tapioca starch slurry and mix well. Remove from heat and allow to cool.

    • Jug showing about 300 mls mango puree.
    • Blending mango puree and rest of ice cream mix together with a stick blender.

    Transfer the mango puree and dairy mix to a heatproof container. Blitz with a stick/immersion blender until smooth and well combined. Cover and chill in fridge for at least four hours, preferably over night.

    Put your ice cream storage container in the freezer to chill. If you are using a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise take your churning bowl out of the freezer right before churning.

    • Ice cream churning in ice cream machine.
    • top down view churned mango ice cream in churning bowl.

    Remove the ice cream mix from the fridge and churn the ice cream. It will be the consistency of soft serve when done. Transfer to storage container and freeze for about four hours, or until firm.

    How to serve

    Scooping mango ice cream from a pan with a vintage ice cream scoop, with stacked mangos in the background.

    To serve this ice cream remove from the freezer, scoop and enjoy! Fabulous on its own, or with some extra pieces of fresh mango, delicious!

    How to store

    This ice cream will store well in an airtight container in the freezer for up to two weeks. After that it may start to go a little icy, but will still taste delicious!

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    This post is also available as a web story here -> Mango ice cream web story

    Looking for more yummy desert recipes

    Why not try making

    • Mango popsicles
    • Mango coconut popsicles
    • Banana ice cream
    • Pina colada ice cream
    • Pandan ice cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Scoops of mango ice cream in a white bowl, on a white plate with a spring of fresh mint and fresh mango.

    📋 Recipe

    Close up scoop of mango ice cream in a small bow, with fresh mango in the background.

    Mango ice cream

    Author: Sarah Brooks
    This homemade mango ice cream is fresh, creamy and full of tropical mango flavor. If you like ice cream with mango you are going to love this mango ice cream!
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Plus chilling time 4 hrs
    Total Time 4 hrs 50 mins
    Course Dessert, Snack
    Cuisine American
    Servings 6 serves (⅔ cup each), approx.
    Calories 240 kcal

    Equipment

    • ice cream maker
    • Food processor or stick/immersion blender with chopping bowl attachment.

    Ingredients

    • 3 medium (2lbs/950gms ish) very ripe mangos
    • 1 cup (250mls) full cream milk
    • 1 cup (250mls) thickened cream
    • ½ cup (110gms) white sugar
    • 1 flat tablespoon (20gms) glucose syrup
    • 2 teaspoons (5gms) tapioca starch

    Instructions
     

    • Pre-heat your oven to 355°F (180°C).
    • Slice the mango cheeks off the mango and slice off the sides. Cut the cheeks into a grid pattern and pop them out so the cubed flesh is outwards. Slice lines in the side pieces.
    • Place sliced mango on a baking tray. Bake for 25 - 30 mins or until mango is starting to dry out and is just starting to caramelize around the edges.
    • All to cool. Slice off mango flesh and put into a small food processor. Use the back of a knife to scrap the mango flesh from the skins. If you want, slice any left over mango flesh from the internal seed or spear and add to food processor, or squeeze it off with clean hands.
    • Process well until smooth, then strain. You should have about 1 and ¼ cups (300mls) smooth mango puree.
    • Measure out the milk. Transfer two tablespoons to a small bowl. Add the tapioca starch and mix to form a slurry.
    • Add the rest of the milk, cream, sugar and glucose syrup to a pot on the stove. Heat on low, stirring well until sugar and glucose syrup is dissolved.
    • Add the tapioca starch slurry and mix well.
    • Turn off heat and allow to cool.
    • Transfer mango puree and rest of mix to a heat proof jug. Blitz with an immersion blender to mix well.
    • Chill in fridge for at least four hours, preferably overnight.
    • Put your storage container in the freezer to chill.
    • If you have a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise take the churning bowl out of the freezer right before churning.
    • Churn the ice cream. It will be the consistency of soft serve when done. Transfer to chill container and freeze for four hours or until firm.
    • To serve remove from freezer, scoop and enjoy. Fabulous on its own, or with some extra fresh mango. Delicious!

    Notes

    NB Mangoes can vary in their ripeness and the amount of water and sugar in them.
    20gms of glucose syrup was enough to keep it soft and scoopable.  If you find your ice cream melts to fast, reduce the glucose syrup to about 15gms.
    If you can't get glucose syrup you can try substituting with the same amount of light corn syrup or powdered dextrose.
    If you leave the glycose syrup out all together your ice cream will still taste delicious but will freeze very firm and you will need to leave it out for several minutes before it becomes soft enough to scoop.

    Nutrition

    Calories: 240kcalCarbohydrates: 24gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 26mgPotassium: 97mgSugar: 23gVitamin A: 644IUVitamin C: 0.2mgCalcium: 75mgIron: 0.1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: ice cream machine, tropical
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    Mango ice cream in a small bowl, on a chopping board with a vintage spoon and mint in the foreground, and fresh mangos in the background and text overlay, mango ice cream, KCAEIC.

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    Reader Interactions

    Comments

    1. Gavin Sutherland

      January 06, 2021 at 11:01 pm

      5 stars
      Love the seasonality of this - also did not know about glucose syrup in ice-cream. Thanks for the tip!!

      Reply
      • Sarah Brooks

        January 09, 2021 at 11:35 am

        You're welcome Gavin. You can get glucose syrup from Woolies and Coles in Australia. Its a little thing but it really helps keep the ice cream scoopable straight from the freezer 🙂

        Reply
    2. Sylvie

      January 08, 2021 at 1:28 am

      5 stars
      We've got a full tray of mangoes waiting to be eaten in the fridge so I'll be definitely trying this one, yum!!

      Reply
      • Sarah Brooks

        January 09, 2021 at 11:36 am

        It is perfect for using a lot of mangoes! And of course it keeps really well in the freezer 🙂

        Reply
        • Veena

          October 19, 2022 at 7:38 pm

          Is thickened milk same as evaporated milk?

          Reply
          • Sarah Brooks

            October 20, 2022 at 11:20 am

            Hi Veena, if you mean thickened cream, no it's not the same as evaporated milk. Depending on where you are in the world you could also use heavy cream or heavy whipping cream. Whatever cream you use needs to have a fat content of about 34%. Hope this helps 🙂

            Reply
    3. Carolyn

      July 20, 2021 at 6:53 pm

      In the USA I don’t see milk labeled “full cream” or “thickened cream”. Do you know what our equivalent would be? Thanks, Carolyn

      Reply
      • Sarah Brooks

        July 21, 2021 at 12:51 pm

        Hi Carolyn, in the USA you could also use heavy cream or heavy whipping cream which is similar, so long as it has a fat content of around 34%. Let me know how it goes if you make it. Cheers
        Sarah

        Reply

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