Easy mango ice cream to make at home with a few simple ingredients, of course, you need good fresh mango ripened just right, I buy them and let them ripen for a few days at home, when they are soft enough I use them for all my preparations. For a delicious and creamy mango ice cream we start with a flavorful and fragrant mango, mine was truly exceptional. We can also choose mangoes ripened on the tree, recently available on the market, and they are even tastier. To prepare mango ice cream, we also need milk, cream, and sugar, nothing else is needed. We can prepare fruit ice cream with or without an ice cream maker, I used my Medion ice cream maker, really convenient and easy to use, but ice cream can also be made without an ice cream maker, just an extra step, that is, whipping the cream and adding it to the fruit, to mix with a previously frozen and blended milk and sugar syrup. Let’s see then how to quickly prepare mango ice cream with a truly delicious and fresh tropical flavor, perfect to enjoy not only on the hottest days of the year but all year round.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for Tropical Mango Ice Cream
- 8.8 oz mango pulp (1 large mango)
- 7 oz cup milk
- 3.5 oz sugar
- 8.8 oz fresh or whipping cream
Tools for Preparing Mango Ice Cream
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Immersion Blender
- 1 Ice Cream Maker
Steps for Preparing Mango Ice Cream
First, we put the milk in a bowl or saucepan, add the sugar and heat to dissolve the sugar. I put it in the microwave for 1 minute at maximum power. Set aside. If you don’t have an ice cream maker, once it’s lukewarm, freeze it in a tall container.
Wash the mango, cut it to extract the pulp and remove the seed and peel. With an immersion blender, blend the pulp to obtain a smooth cream.
Pour the mango cream, the milk with dissolved sugar, and whipping cream into the ice cream maker and start it. Since my ice cream maker is self-refrigerating, I just have to wait for the ice cream to be ready, it will take about 45 minutes – at 72°F my ice cream is ready.
The obtained ice cream can be enjoyed immediately or kept in the freezer in appropriate containers for a few weeks until consumption.
If we don’t have an ice cream maker, once the milk is frozen, blend it with an immersion blender to make it creamy, add the mango cream, and finally the whipped cream, mixing with electric whisks, and leave it in the freezer.
