Mango Ice Cream Recipe

This homemade mango ice cream tastes like ripe summer mango scooped straight from the freezer, smooth and creamy with no eggs to cook. A silky mango puree is whisked into cream and milk with a little sugar, a squeeze of lemon, and a pinch of salt, then chilled and churned, so the flavour stays fresh and fruity rather than heavy.

Why you'll love this

• Pure, fresh mango flavour from real fruit puree, not artificial flavouring
• An egg-free base, just cream, milk, and sugar, so there is no custard to cook and curdle
• A squeeze of lemon and a pinch of salt that sharpen and lift the mango
• Make it ahead and keep it scoopable in the freezer for whenever you want a tropical treat

Key ingredients & swaps

• Ripe mangoes — the star, so the riper and sweeter the better; choose fragrant, low-fibre varieties like Alphonso, Kesar, or Ataulfo for the smoothest, most perfumed puree, and avoid sour or stringy fruit
• Heavy cream — the fat that makes the ice cream rich and creamy and keeps it from freezing rock-hard and icy, so use full-fat cream rather than a low-fat substitute
• Whole milk — balances the richness of the cream so the base is creamy but not heavy, letting the mango flavour come through cleanly
• Sugar — sweetens and, just as importantly, keeps the ice cream softer and more scoopable by lowering its freezing point, so do not cut it too far or the texture turns hard and icy
• Lemon juice — a small amount that brightens and focuses the mango, the way salt sharpens savoury food, and stops the ice cream tasting flatly sweet
• Salt — just a pinch, which rounds out the sweetness and makes the mango flavour pop

How to make it (step by step)

1. 

   1

   Puree the mango

   Blend the peeled, diced mango until completely smooth. Use ripe, sweet fruit, since the puree is the whole flavour of the ice cream and underripe mango will taste sour and dull.

2. 

   2

   Strain it silky

   Pass the puree through a fine sieve to catch any fibres, so the finished ice cream is perfectly smooth. Straining also helps drain excess juice, and a thicker puree freezes creamier and less icy.

3. 

   3

   Whisk the base

   Combine the mango puree with the cream, milk, sugar, lemon juice, and salt, and whisk until the sugar is fully dissolved. Taste it now and adjust, remembering that cold dulls sweetness, so it should taste a touch sweeter than you want.

4. 

   4

   Chill thoroughly

   Cover and refrigerate the base at least 2 hours, until thoroughly cold. A properly chilled base churns faster and freezes smoother, with fewer ice crystals.

5. 

   5

   Churn

   Pour the cold base into an ice cream maker and churn per the manufacturer's directions, usually about 20 to 25 minutes, until it thickens to a soft-serve consistency. It will not be firm yet, and that is exactly right.

6. 

   6

   Freeze to firm

   Transfer to an airtight container, press a sheet of parchment against the surface, and freeze at least 4 to 6 hours until firm enough to scoop. Let it sit out a few minutes to soften before serving.