Mango Ice Cream Recipe

This mango ice cream recipe takes advantage of the luscious fruit's natural sweetness and showcases its tropical flavors in a rich, creamy way. It is one of our most popular no cook ice cream recipes. (For an even lighter, refreshing treat, try our mango sorbet recipe.)

Mango has always been one of our favorite fruits, since back in the days when we were growing up in East Africa and mango trees filled our back yard. Fortunately, these days mangos can be found in many supermarkets in the Northern Hemisphere, both fresh and even frozen. Of course, fresh fruit, soft but not overly ripe, will give you the best ice cream. Frozen mango works OK, but won’t have the same ripe flavor. (It’s probably the best use you can make of the frozen stuff, because we can’t imagine wanting to thaw it and using it for anything else!)

Because mango has such a velvety texture, this is a Philadelphia-style, no cook ice cream recipe with no eggs. (There is such a thing as being just too rich!)

For a more exotic experience, try our mango lassi recipe. It’s meant to be drunk like a milkshake, but churn it in your ice cream machine, and you get a very special frozen yoghurt.

mango ice cream in a bowl

Mango Ice Cream Recipe

1 kg mango (about 2 very large mangos), peeled and cut in pieces
¾ cup sugar
Juice of one lemon, freshly squeezed
2 cups cream

  1. Puree the mango, sugar and lemon juice in a blender until very smooth. If you want an exceptionally silky feel, press the resulting puree through a fine-meshed food mill.

  2. Mix in cream.

  3. Chill the mixture.

  4. Pour in your ice cream maker and churn.

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