Mango Ice Cream

This Mango Ice Cream is creamy, easy and has a delicious tropical mango flavor!

You’ll love this easy no churn ice cream that uses just 5 ingredients and the soft serve version is ready in just minutes!!

Why you’ll love this recipe

This mango ice cream is super quick to make and doesn’t need an ice cream maker. You’ll love that’s it’s not too sweet and has an incredible mango flavor!

The secret of this mango ice cream is frozen mango. Using a high speed blender or food processor mean you can create a creamy ice cream in minutes. Also, frozen mango means this delicious dessert can be made year round without an ice cream maker.

Frozen mango chunks are available at most supermarkets. However, if you can get your hands on some fresh, ripe mangoes in summer, buy extra to freeze for later. Fresh mangoes are usually sweeter. Keep frozen mango chunks in your freezer for an instant dessert.

We love this refreshing, summer ice cream just as much as Italian Panna Cotta. And if you are looking for more fruity, summer refreshers you can’t go past this fragrant Strawberry Coulis or Blueberry Compote to brighten your day!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredient Notes

Only 5 ingredients are required for this easy mango ice cream.

• frozen mango chunks – store bought or freeze chunks of ripe mango in advance
• sugar – not too much because the mango is quite sweet
• honey – along with the sugar helps prevent ice crystals forming
• lime juice – perfect with mango
• cream – use heavy cream with no less than 35% milk fat

Instructions

Chill cream very well. Place processor/blender bowls in the freezer until very cold. If serving immediately have serving bowls in the freezer. If freezing ice cream for later, pre chill a loaf pan.

1. Process or blend frozen mango until in crumbly fine pieces.
2. Add sugar, honey and lime juice and process until combined.
3. Add the cream. Process only for 30 seconds to 1 minute or until creamy and well combined.
4. Process only for 30 seconds to 1 minute or until creamy and well combined.

Serve immediately in cold bowls or freeze in a pre chilled loaf pan for 2-3 hours for a more scoop-able consistency.

Tips for success and FAQ’s

This is a very easy recipe but there are a few important points to remember.

• Mango chunks must be frozen
• Have cream well chilled.
• Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.
• If you prefer a firmer consistency pop it into the freezer and allow about 2 hours for a scoop-able ice cream.
• If it has been in the freezer for more than a day be sure to take it out a few minutes to soften before serving.

Serving suggestions

I served the ice cream in my homemade crunchy krumkake cones but in keeping with “easy”, a store bought waffle cone does the trick.

More recipes like this

Mascarpone Cream
Strawberry Coulis
Italian Tiramisu
Christmas Ice Cream Pudding
Nutella Panna Cotta

This updated recipe was first published on 18 January 2017

If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
If you haven’t yet subscribed to the newsletter, don’t forget to click here so that you don’t miss out on more delicious food, tips and news!

Mango Ice Cream Recipe

Use frozen mango to make this no cook, easy ice cream which is made in minutes.

5 from 8 votes

Print Pin Rate

Prep Time: 10 minutes

Freezing – optional, not included in the time.: 2 hours

Total Time: 10 minutes

Servings:6 servings

Author: Marcellina

Ingredients

• ▢ 16 oz (450 grams) frozen mango chunks
• ▢ ⅓ cup sugar
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons lime juice
• ▢ ½ cup cream (35% butterfat) well chilled

Cook ModePrevent your screen from going dark

Instructions

• Chill blender jug or food processor bowl, all utensils and a 4 cup capacity loaf pan in the freezer until very cold.
• Place the frozen mango chunks in the chilled food processor bowl fitted with a metal blade . Process until a crumbly fine texture but still frozen.
• Add sugar, honey and lime juice and process just until combined.
• Add the cream. Process only for 30 seconds to 1 minutes. Don't over process or the cream could curdle.
• Serve immediately in cold bowls or freeze in a prechilled loaf pan for 2-3 hours for a more scoop-able consistency.

Notes

Tips for success

• Mango chunks must be frozen
• Have cream well chilled.
• Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.
• If you prefer a firmer consistency pop it into the freezer and allow about 2-3 hours for a scoop-able ice cream.
• If it has been in the freezer for more than a day be sure to take it out a 10-15 minutes to soften before serving.

FAQ’s

How long will this mango ice cream keep?

This ice cream is best fresh before any ice crystals form. It can be kept for a week but there may be some ice crystals forming.

Can I double the recipe?

No, it is better not to unless you have a very large blender or food processor.

Can I make this with other frozen fruit?

Other fruits will work but the sugar may need to be adjusted depending on sweetness of the fruit.

Nutrition

Calories: 179kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 152mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1112IU | Vitamin C: 29mg | Calcium: 22mg | Iron: 1mg

Tried this recipe? I’d love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina