Highlight
Nothing captures summer for me like a creamy homemade mango ice cream piled high in frosty bowls. Every year when the markets fill with ripe golden mangoes I cannot wait to churn up a fresh batch for family cookouts and lazy garden evenings.
Ingredients
- Fresh ripe mangoes or frozen mango chunks: for that intensely fruity color and flavor Always pick mangoes that feel slightly soft and smell sweet
- Sugar: to bring out the mango’s lush sweetness Try organic or superfine for easier blending
- Kosher salt: helps balance and enhance all the other flavors
- Pure vanilla extract: for a warm aromatic background Choose real vanilla for the best results
- Whole milk: creates a silky rich base Full fat is best for that ideal mouthfeel
- Heavy cream: for ultimate creaminess Seek out cream with no additives for the smoothest ice cream
Step-by-Step Instructions
- Blend the Mango:
- Start by adding your fresh or thawed mango chunks and half of the milk into a blender Puree on high until completely smooth for about one minute The goal is a totally lump free silky mango base
- Combine Everything:
- Pour the mango puree into a bowl or back into the blender Add sugar salt vanilla rest of the milk and all the cream Pulse just until mixed well but not overly frothy
- Churn the Ice Cream:
- Pour the mango mixture into your ice cream maker and churn according to the machine’s instructions Usually this takes about twenty to thirty minutes until thick and creamy
- Freeze for Scooping:
- Transfer the churned ice cream to an airtight container Make sure to press a piece of parchment onto the surface to reduce ice crystals Freeze until firm enough to scoop easily usually at least three hours
Highlight
There is nothing quite like the magic that happens when fresh summer mango mixes with ice cream It always brings back memories of sticky smiles and too many drips at family picnics under the big elm in our yard
Storage Tips
Keep your mango ice cream in a well sealed container right in the back of your freezer for up to two weeks If you want a softer texture give it five or ten minutes on the counter before scooping Use parchment or plastic pressed directly onto the surface to prevent freezer burn
Ingredient Substitutions
If you do not have fresh mangoes frozen mango chunks work perfectly and are often riper than out of season fruit You can swap the heavy cream or milk for coconut milk for a deliciously vegan version If sugar is a concern try substituting with honey or agave but start with less and adjust to taste
Highlight
Serving Suggestions
Serve this mango ice cream piled in cold bowls and top with sliced fresh mango toasted coconut or mint leaves It is also lovely atop grilled pineapple shortcakes or blended into milkshakes For festive touches swirl with raspberry puree or sprinkle with chopped pistachios
Cultural and Historical Context
Mango ice cream is a staple on hot days across India Pakistan and tropical countries where mangoes abound In my own home I first learned to churn it with my grandmother who always told me mangoes mean happiness and family There is a reason this flavor is cherished in so many cultures mango truly has a way of bringing people together
Recipe FAQs
- → Can I use frozen mango instead of fresh mango?
Yes, thawed frozen mango chunks work just as well and yield a creamy, full-flavored result when pureed.
- → How can I make this dessert dairy-free?
For a dairy-free version, substitute whole milk and cream with coconut milk, which still gives a rich, silky texture.
- → Why add salt to ice cream?
A small amount of salt enhances the natural sweetness of mango and balances flavors for a tastier result.
- → How do I store the finished ice cream?
After churning, transfer it to an airtight container and freeze. Serve directly from the freezer for the best texture.
- → Can I adjust the level of sweetness?
Absolutely. Taste the mango mixture before churning and adjust the sugar to suit your preference.