Mango Ice Cream
Homemade Mango Ice Cream is a luscious, creamy dessert that captures the vibrant sweetness of ripe mangoes, perfectly balanced with a hint of vanilla and a touch of salt to enhance the flavors. It’s bright, tropical, and indulgent, with the gentle spice note elevating it beyond a simple fruit ice cream. It’s ideal for warm days or as a refreshing finish to any meal.
Starting with fresh, ripe mangoes blended into a silky puree, the base is mixed with a creamy blend of heavy cream and milk, ensuring a rich texture that melts beautifully on the palate. Pure maple syrup provides just the right level of natural sweetness without overpowering the delicious mango flavor. A splash of pure vanilla extract adds warmth and complexity, while a pinch of salt sharpens the overall taste, making every bite more vibrant.
Preparation involves straightforward steps: pureeing mangoes, whisking in the cream and milk, maple syrup, vanilla and spices, chilling, and churning. For those without an ice cream maker, a no-churn method using whipped cream folded into the sweetened and spiced mango puree can yield similarly delicious results.
Mango Ice Cream
Ingredients
- 2 cups ripe mango puree (from 3-4 fresh mangoes or use high-quality canned mango pulp)
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup pure maple syrup (adjust to taste, depending on mango sweetness)
- 1/2 tsp fresh lemon juice
- 1 tsp vanilla
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
Instructions
- Peel and chop the mangoes, discarding the pit. Puree the flesh in a blender or food processor until completely smooth. Measure out 2 cups of puree.
- Combine puree with the remaining ingredients and whisk until fully combined.
- Cover and refrigerate the mixture for at least 4 hours or until thoroughly chilled (overnight is best for max flavor and smoothness).
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm.
- Scoop and enjoy!
Notes
- For a no-churn version, whip the cream to stiff peaks, fold into the sweetened mango mixture, and freeze directly.
- Salt is essential as it enhances all the flavors and balances the sweetness. So does the lemon juice.