Buy Now → Homemade Mango Ice Cream
A easy homemade mango ice cream recipe made with fresh or frozen mango, lemon juice, sugar, and cream.
- Prep Time: 20 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 20 minutes
- Total Time: 40 minutes (+ chilling/freezing time)
- Yield: 700 grams 1x
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
Ingredients
250 grams chopped frozen or fresh mango, peeled if fresh (about 2 cups chopped mango)
50 grams granulated sugar (1/4 cup)
30 milliliters fresh lemon juice (2 tablespoons)
240 milliliters whole milk (1 cup)
120 milliliters whipping cream (1/2 cup)
1 teaspoon vanilla bean paste
1/8 teaspoon fine sea salt
1 teaspoon vodka, optional to prevent freezing
Instructions
Add the chopped mango to a blender or food processor and purée until smooth, with no chunks of mango remaining.
Add the granulated sugar and lemon juice, and process until creamy.
In a large bowl, whisk together milk, whipping cream, vanilla bean paste, and fine sea salt.
Add the pureéd mango and whisk to combine.
Stir in vodka, if using.
Cover bowl and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions.
Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With a flexible rubber spatula, scoop mango ice cream into a freezer-safe container.
Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Find it online: https://bastecutfold.com/mango-ice-cream-recipe/