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Mango Ice Cream Recipe

By: Author Austin Carter

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Hey there, folks! Austin Carter here from Beyond the Bayou Blog. Today, I’m thrilled to share my recipe for mango ice cream – a dish that’s become a bit of a legend in my neighborhood.

This recipe came about during our annual block party last year. I’d signed up to bring dessert, but completely forgot until the morning of the event. Panicking, I looked through my kitchen and found a couple of ripe mangoes and some basic ingredients. With no time for anything fancy, I threw together this simple mango ice cream.

I was pretty nervous serving it, thinking it might be too plain. But to my surprise, it was a massive hit! My neighbors couldn’t get enough of it. One of the kids even tried to trade his mom’s famous Peach Cobbler for a second helping of my ice cream!

Since then, I’ve been asked to bring “that amazing mango ice cream” to every gathering. It’s proof that sometimes, the simplest recipes can be the most loved. So, let’s dive in and make this crowd-pleaser together!

Mango Ice Cream Recipe [Creamy Scoopable Treat]

Mango Ice Cream Recipe

Creamy homemade Mango Ice Cream blends fresh mangoes with rich cream and milk, creating a refreshing dessert perfect for summer. Enjoy straight from the churn or freeze for a scoopable treat later!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Calories: 287kcal
Author: Austin Carter
Servings: 6

Equipment

  • Ice cream maker with freezer bowl (frozen for 24 hours)
  • Blender
  • Large Bowl
  • Plastic wrap or plastic bag
  • Whisk or Spoon
  • Airtight container for freezing

Ingredients

  • 2 cups mango peeled and cubed; from about 3 mangoes
  • ¾ cup sugar divided
  • ¼ cup lemon juice
  • 1 cup heavy whipping cream
  • ¾ cup whole milk

Instructions

  • Peel and cube 3 mangoes to get 2 cups of mango cubes.
  • Blend mango cubes with ¼ cup sugar and ¼ cup lemon juice until smooth. Set aside.
  • In a large bowl, combine 1 cup heavy cream, ¾ cup whole milk, and remaining ½ cup sugar. Stir until sugar dissolves.
  • Gently mix the mango purée into the cream mixture.
  • Cover and chill in the refrigerator for at least 4 hours (or freeze for 1 hour for quicker chilling).
  • Setup the ice cream maker with the frozen bowl and start churning while pouring in the mango mixture. Churn for 25–30 minutes or as per your ice cream maker’s instructions.
  • For a firmer texture, transfer the churned ice cream to an airtight container and freeze for 4 hours before serving.

Nutrition

Calories: 287kcal | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1228IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 1mg
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What to Serve with Mango Ice Cream?

What to Serve with Mango Ice Cream

Topping Options You Can Definitely Try!

  • Coconut: Use shredded, flaked, or toasted coconut for added texture and tropical flavor.
  • Herbs: Fresh mint and basil are excellent choices to enhance the mango’s freshness.
  • Heat: Sprinkle chili salt, chili powder, or tajin spice for a spicy kick that complements mango well. Drizzling chamoy sauce adds a tangy twist.
  • Fruit: Sliced strawberries, raspberries, pomegranate seeds, or grilled pineapple pair beautifully with mango. Mango and passionfruit create a classic and vibrant combination.
  • Fruit Coulis: Raspberry fruit coulis or compote adds a sweet and fruity contrast.
  • Nuts: Almonds, pistachios, pecans, or macadamia nuts provide crunch and richness.
  • Chocolate: White chocolate chunks or any type of chocolate chips complement mango’s sweetness.
  • Cream: Serve with whipped cream or whipped coconut cream for a creamy finish.
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