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!
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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.
Or if you're in the mood for more delectable ice cream check out my full collection of Cuisinart ice cream maker recipes (that work well in other brands ice cream makers too!).
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
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.
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.
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.
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.
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.
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
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
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📋 Recipe
Mango ice cream
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
Nutrition
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.
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Gavin Sutherland
Love the seasonality of this - also did not know about glucose syrup in ice-cream. Thanks for the tip!!
Sarah Brooks
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 🙂
Sylvie
We've got a full tray of mangoes waiting to be eaten in the fridge so I'll be definitely trying this one, yum!!
Sarah Brooks
It is perfect for using a lot of mangoes! And of course it keeps really well in the freezer 🙂
Veena
Is thickened milk same as evaporated milk?
Sarah Brooks
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 🙂
Carolyn
In the USA I don’t see milk labeled “full cream” or “thickened cream”. Do you know what our equivalent would be? Thanks, Carolyn
Sarah Brooks
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