Mango Ice Cream is the perfect frozen treat for summer. Best of all, this recipe makes a super creamy ice cream full of fresh mango flavors.
When I was younger, I would dream that my mom would let me eat ice cream all day long. It didn’t really matter what flavor it was, just as long as it was cold, creamy and maybe even on a sugar cone 🙂 Of course that never happened to my dismay.
I adore homemade ice cream but I don’t make it often enough. Now that we are enjoying all these hot summery days, we are constantly craving for a cooler treat.
So, my trusted ice cream maker has somehow found its way back into my life again.
Recipe for Mango Ice Cream
This mango ice cream is made from my go to custard base I usually make but instead of vanilla, a splash of lime juice and mango puree are added to the chilled custard.
I used fresh mango for the puree but you can certainly use frozen if you want. You may have to adjust the amount of sugar depending on the sweetness of the fruit.
This came out super creamy with just the right amount of sweetness that you can prominently taste the magnificent mango flavor. It’s seriously my favorite ice cream of all time and what my mom even proclaimed the best ice cream ever.
That says a lot since she is not usually a fan of ice cream at all.
It makes the perfect refreshing treat for cooling down on a hot summer’s day with or without a cone.
- 2 cups pureed mangoes I used 5 medium-sized ripe mangoes - you may also use frozen but may have to adjust the amount of sugar
- 2/3 cups granulated sugar divided (plus more depending on how sweet your mangoes are)
- lime juice from 1 lime
- 5 egg yolks
- 2 cups heavy cream
- 1 cup milk
- Freeze the freezer bowl 24 hours prior to making ice cream. Wrap in a plastic bag so the bowl stays clean.
- Peel, pit and puree mango with lime juice and 1/3 cup of sugar in blender or food processor until smooth and set aside.
- Add milk, 1 cup of cream and the remaining sugar into a medium saucepan over medium heat. Cook until the sugar has dissolved and the mixture is warm.
- In a large heatproof bowl, whisk the eggs until smooth. Slowly pour the warmed cream mixture into the egg yolks to temper, whisking constantly.
Transfer the entire custard mixture back to the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan, until the mixture thickens and coats the back of a wooden spoon. Do not let it boil or the custard will curdle.
- In a large bowl, add the cream and place fine mesh sieve on top of the bowl.
- Remove the custard from the heat and pour through the sieve into the bowl with the cream.
- Cover and refrigerate until chilled.
- Whisk the mango puree into the chilled custard.
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze until firm.
Craving for more frozen treats?