16 Delicious Homemade Mango Ice Cream Recipes Creamy

Hey there, mango lovers! If you’re dreaming of a sweet escape to the tropics without leaving your kitchen, you’re in for a treat. Our roundup of 16 Delicious Homemade Mango Ice Cream Recipes is here to turn those dreams into reality. From creamy classics to innovative twists, each recipe promises a burst of mango magic. So, grab your spoons and let’s dive into these irresistible, frosty delights!

Classic Homemade Mango Ice Cream

This summer, treat yourself to Classic Homemade Mango Ice Cream. It’s creamy, fruity, and utterly refreshing.

Ingredients

• 2 cups ripe mango puree, sweet and fragrant
• 1 cup heavy cream, cold and rich
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and white
• 1 tsp pure vanilla extract, aromatic and smooth
• Pinch of salt, to enhance flavors

Instructions

1. In a large bowl, whisk together mango puree, heavy cream, whole milk, sugar, vanilla extract, and salt until sugar is completely dissolved.
2. Pour the mixture into an ice cream maker. Churn according to manufacturer’s instructions, about 20-25 minutes, until thick and creamy.
3. Transfer the ice cream to a freezer-safe container. Cover with parchment paper directly on the surface to prevent ice crystals.
4. Freeze for at least 4 hours, or until firm. For best texture, let it sit at room temperature for 5 minutes before scooping.

Velvety smooth with a bright mango flavor, this ice cream is a summer staple. Serve it in waffle cones or alongside a slice of pound cake for an extra treat.

Vegan Mango Coconut Ice Cream

Perfect for beating the summer heat, this Vegan Mango Coconut Ice Cream blends tropical flavors into a creamy, dreamy dessert.

Ingredients

• 2 cups ripe mango chunks, sweet and fragrant
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 1/2 cup granulated sugar, fine and dissolvable
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 tbsp fresh lime juice, bright and tangy

Instructions

1. Peel and chop 2 large, ripe mangoes into chunks, ensuring no fibrous bits remain.
2. In a blender, combine mango chunks, coconut milk, sugar, vanilla extract, and lime juice. Blend until completely smooth, about 2 minutes.
3. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually 20-25 minutes, until thick and creamy.
4. Transfer the ice cream to a freezer-safe container. Cover with parchment paper pressed directly on the surface to prevent ice crystals. Freeze for at least 4 hours, until firm.
5. For a softer texture, let the ice cream sit at room temperature for 5 minutes before scooping.

Velvety smooth with a vibrant mango tang, this ice cream pairs wonderfully with toasted coconut flakes or a drizzle of dark chocolate. Serve in chilled bowls for an extra refreshing treat.

Mango Sorbet with Fresh Mint

Ultra-refreshing and simple to make, this mango sorbet with fresh mint is your go-to summer dessert. Just blend, freeze, and enjoy.

Ingredients

• 2 cups ripe mango chunks, sweet and fragrant
• 1/2 cup granulated sugar, fine and white
• 1/2 cup water, filtered and cold
• 1 tbsp fresh mint leaves, bright and finely chopped
• 1 tbsp lime juice, freshly squeezed and zesty

Instructions

1. Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves completely, about 3 minutes. Cool syrup to room temperature.
2. Puree 2 cups ripe mango chunks in a blender until smooth, about 1 minute. Strain through a fine-mesh sieve to remove any fibers.
3. Mix mango puree, cooled sugar syrup, 1 tbsp fresh mint leaves, and 1 tbsp lime juice in a large bowl. Stir well to combine.
4. Pour mixture into an ice cream maker. Churn according to manufacturer’s instructions, about 20 minutes, until sorbet is thick and creamy.
5. Transfer sorbet to a freezer-safe container. Freeze for at least 4 hours, until firm.
6. Tip: For a smoother texture, blend the mango puree twice. Tip: Chill the sugar syrup in the fridge to speed up cooling. Tip: Garnish with extra mint leaves for a fresh look.

Delightfully creamy with a vibrant mango flavor, this sorbet is perfect on its own or paired with grilled pineapple. The mint adds a refreshing twist that elevates the entire dish.

Spicy Mango Chili Ice Cream

Get ready to spice up your dessert game with this unexpected twist on classic ice cream. Combining sweet, ripe mangoes with a fiery chili kick, this recipe is a bold flavor adventure.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1/8 tsp salt, to balance flavors
• 1 tsp vanilla extract, pure and aromatic
• 2 ripe mangoes, peeled and diced into juicy chunks
• 1 tbsp chili powder, for a smoky heat
• 1/2 tsp cayenne pepper, for an extra kick

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, salt, and vanilla extract until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. While the ice cream churns, puree the diced mangoes in a blender until smooth, then fold into the churning ice cream during the last 5 minutes.
4. Sprinkle in the chili powder and cayenne pepper during the final 2 minutes of churning to evenly distribute the heat.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Cool and creamy with a surprising warmth that builds, this Spicy Mango Chili Ice Cream is perfect served in small scoops alongside a crisp, cold beverage. The contrast between the sweet mango and the spicy chili creates a memorable dessert experience.

Mango and Coconut Milk Ice Cream

Few desserts scream summer quite like this mango and coconut milk ice cream. Fresh, creamy, and bursting with tropical flavors, it’s a no-churn dream.

Ingredients

• 2 cups ripe mango puree, sweet and vibrant
• 1 can (13.5 oz) full-fat coconut milk, rich and creamy
• 1/2 cup granulated sugar, fine and dissolvable
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 tbsp fresh lime juice, bright and zesty

Instructions

1. In a blender, combine 2 cups ripe mango puree, 1 can full-fat coconut milk, 1/2 cup granulated sugar, 1 tsp pure vanilla extract, and 1 tbsp fresh lime juice. Blend until smooth, about 1 minute. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve.
2. Pour the mixture into a shallow, freezer-safe container. Cover with a lid or plastic wrap. Tip: Using a shallow container speeds up the freezing process.
3. Freeze for at least 6 hours, or until firm. Tip: For creamier ice cream, stir the mixture every hour during the first 3 hours of freezing.
4. Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.

Creamy with a velvety texture, this ice cream offers a perfect balance of sweet mango and rich coconut. Serve it in chilled bowls garnished with fresh mango slices or toasted coconut flakes for an extra tropical touch.

No-Churn Mango Ice Cream

Mango season is here, and there’s no better way to celebrate than with this effortless No-Churn Mango Ice Cream. Perfect for beating the heat with minimal effort.

Ingredients

• 2 cups ripe mango puree, sweet and vibrant
• 1 cup heavy cream, cold and lush
• 1/2 cup sweetened condensed milk, rich and velvety
• 1 tsp pure vanilla extract, aromatic and warm
• Pinch of salt, to balance sweetness

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Tip: Ensure the cream is cold for best results.
2. Gently fold in the sweetened condensed milk, vanilla extract, and salt until just combined. Tip: Avoid overmixing to keep the mixture light.
3. Add the mango puree to the cream mixture, folding gently until fully incorporated. Tip: Use ripe mangoes for the sweetest flavor.
4. Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
5. Cover tightly with plastic wrap or a lid, pressing it directly onto the surface of the ice cream to prevent ice crystals.
6. Freeze for at least 6 hours, or until firm. Tip: For easier scooping, let it sit at room temperature for 5 minutes before serving.

Enjoy the creamy, dreamy texture and tropical mango flavor of this no-churn ice cream. Serve it in waffle cones or topped with fresh mango chunks for an extra fruity punch.

Mango Yogurt Ice Cream

Absolutely perfect for beating the summer heat, this Mango Yogurt Ice Cream blends tropical sweetness with creamy tang. It’s a no-churn delight that comes together in minutes.

Ingredients

• 2 cups ripe mango puree, sweet and vibrant
• 1 cup full-fat Greek yogurt, thick and creamy
• 1/2 cup granulated sugar, fine and dissolvable
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 tbsp fresh lemon juice, bright and zesty

Instructions

1. In a large bowl, whisk together the mango puree and Greek yogurt until smooth.
2. Add the granulated sugar, vanilla extract, and lemon juice to the bowl. Whisk until the sugar is completely dissolved.
3. Pour the mixture into a loaf pan or a shallow freezer-safe container. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
4. Freeze for at least 6 hours, or until firm. For a creamier texture, stir the mixture every 2 hours during the first 6 hours of freezing.
5. Once frozen, let it sit at room temperature for 5 minutes before scooping. This makes it easier to serve.

Just scoop this velvety ice cream into bowls or cones for a refreshing treat. The mango’s tropical flair pairs wonderfully with the yogurt’s tang, creating a balanced dessert. Try garnishing with fresh mint or a drizzle of honey for an extra touch of sweetness.

Mango and Passion Fruit Swirl Ice Cream

Grab your ice cream maker for this tropical treat that combines sweet mango and tangy passion fruit in a creamy swirl. Perfect for hot summer days, this homemade ice cream is a refreshing twist on classic flavors.

Ingredients

– 2 cups ripe mango puree, smooth and fragrant
– 1 cup passion fruit pulp, seeds included for texture
– 1 cup heavy cream, cold and rich
– 1/2 cup whole milk, fresh and creamy
– 3/4 cup granulated sugar, fine and dissolvable
– 1 tsp pure vanilla extract, aromatic and sweet

Instructions

1. In a large bowl, whisk together the mango puree, passion fruit pulp, heavy cream, milk, sugar, and vanilla extract until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a freezer-safe container, alternating layers of ice cream with dollops of remaining passion fruit pulp for the swirl effect.
4. Freeze for at least 4 hours, or until firm. For best results, cover the surface with parchment paper before sealing to prevent ice crystals.
5. Serve scoops in chilled bowls or cones. For an extra touch, garnish with fresh mango slices or a drizzle of passion fruit syrup.
Ripe mangoes and vibrant passion fruit create a balance of sweetness and acidity in this ice cream. The texture is luxuriously creamy with bursts of passion fruit seeds adding a delightful crunch. Try serving it between two cookies for an irresistible ice cream sandwich.

Mango Lime Sherbet

Mango lime sherbet is the ultimate summer refresher, blending tropical sweetness with zesty citrus for a dessert that’s both vibrant and light. Perfect for beating the heat, this sherbet comes together with just a handful of ingredients and minimal effort.

Ingredients

– 2 cups ripe mango puree (sweet, fragrant)
– 1 cup whole milk (cold, creamy)
– 1/2 cup granulated sugar (fine, dissolves easily)
– 1/4 cup fresh lime juice (bright, tangy)
– 1 tbsp lime zest (aromatic, finely grated)
– 1/2 tsp vanilla extract (pure, for depth)

Instructions

1. In a large bowl, whisk together the mango puree, cold whole milk, and granulated sugar until the sugar is completely dissolved. Tip: Use a fine-mesh sieve to ensure your mango puree is smooth.
2. Stir in the fresh lime juice, lime zest, and vanilla extract until well combined. Tip: Taste the mixture and adjust lime zest for more citrus punch if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency. Tip: For best results, chill the mixture in the refrigerator for 2 hours before churning.
4. Transfer the sherbet to a freezer-safe container and freeze for at least 4 hours, or until firm.
Dive into this mango lime sherbet for a dessert that’s creamy yet light, with a perfect balance of sweet and tart. Serve in chilled glasses garnished with a lime wheel for an extra touch of elegance.

Mango Avocado Ice Cream

Tropical flavors meet creamy textures in this Mango Avocado Ice Cream. Perfect for beating the summer heat with minimal effort.

Ingredients

• 2 ripe mangoes, peeled and diced (about 2 cups)
• 1 large ripe avocado, pitted and scooped
• 1 cup heavy cream, chilled
• 1/2 cup whole milk, chilled
• 3/4 cup granulated sugar
• 1 tbsp fresh lime juice
• 1 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. Blend mangoes and avocado in a food processor until smooth, about 2 minutes.
2. Add heavy cream, milk, sugar, lime juice, vanilla extract, and sea salt to the blender. Blend until fully combined, about 1 minute.
3. Pour mixture into an ice cream maker. Churn according to manufacturer’s instructions, usually 20-25 minutes, until thick and creamy. Tip: For a smoother texture, ensure all ingredients are cold before blending.
4. Transfer ice cream to a freezer-safe container. Cover surface with parchment paper to prevent ice crystals. Freeze for at least 4 hours, until firm. Tip: Freezing overnight yields the best consistency.
5. Serve scoops in chilled bowls or cones. Tip: Garnish with fresh mango slices or a sprinkle of lime zest for an extra flavor boost.

Whip up this dessert for a refreshing treat that’s both creamy and fruity. The avocado adds a velvety texture, while the mango brings a sweet, tropical punch. Try serving it between two cookies for an ice cream sandwich twist.

Mango Banana Ice Cream

Frozen treats don’t get easier or more delicious than this Mango Banana Ice Cream. Perfect for beating the heat, it’s a creamy, dreamy dessert with just two main ingredients.

Ingredients

– 2 ripe mangoes, peeled and diced into sweet, juicy chunks
– 2 frozen bananas, sliced for a creamy base
– 1 tbsp fresh lime juice for a zesty kick
– 1/2 cup coconut milk, full-fat for richness
– 1 tsp pure vanilla extract for depth of flavor

Instructions

1. Place the diced mangoes and frozen banana slices in a blender.
2. Add the fresh lime juice, coconut milk, and vanilla extract to the blender.
3. Blend on high until the mixture is smooth and creamy, about 2 minutes. Scrape down the sides as needed.
4. Pour the mixture into a loaf pan or airtight container.
5. Freeze for at least 4 hours, or until firm. For a softer texture, let it sit at room temperature for 5 minutes before serving.
6. Scoop into bowls and enjoy immediately. Tip: For an extra touch, garnish with fresh mango slices or a sprinkle of toasted coconut.
A velvety smooth texture meets the tropical sweetness of mango, balanced by the creamy banana base. Serve in chilled bowls or as a refreshing popsicle alternative for a fun twist.

Mango Pineapple Ice Cream

Mango Pineapple Ice Cream is a tropical delight that combines the creamy richness of ice cream with the vibrant flavors of mango and pineapple. Perfect for beating the summer heat, this recipe is straightforward and requires no churning.

Ingredients

• 2 cups ripe mango, peeled and diced (sweet and fragrant)
• 1 cup fresh pineapple, diced (juicy and tangy)
• 1 can (14 oz) full-fat coconut milk (rich and creamy)
• 1/2 cup granulated sugar (fine and dissolvable)
• 1 tsp pure vanilla extract (aromatic and smooth)
• 1 tbsp fresh lime juice (bright and zesty)

Instructions

1. In a blender, combine the diced mango, pineapple, coconut milk, sugar, vanilla extract, and lime juice.
2. Blend on high speed until the mixture is completely smooth, about 1-2 minutes. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve to remove any fibrous bits.
3. Pour the mixture into a loaf pan or a shallow freezer-safe container.
4. Cover the container with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
5. Freeze for at least 6 hours, or until firm. Tip: For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.
6. Serve the ice cream in bowls or cones. Tip: Garnish with fresh mango or pineapple slices for an extra tropical touch.

Now enjoy the creamy, dreamy texture and the perfect balance of sweet and tangy flavors. Try serving it with a sprinkle of toasted coconut or a drizzle of honey for added decadence.

Mango Cheesecake Ice Cream

Summer calls for this creamy mango cheesecake ice cream, blending tropical sweetness with rich, tangy cream cheese.

Ingredients

• 2 cups ripe mango puree, sweet and fragrant
• 8 oz full-fat cream cheese, softened to room temperature
• 1 cup heavy cream, cold and whipped to stiff peaks
• 1/2 cup granulated sugar, fine and dissolvable
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/4 cup graham cracker crumbs, finely crushed for texture

Instructions

1. In a large bowl, beat the softened cream cheese until smooth and lump-free, about 2 minutes.
2. Gradually add the granulated sugar to the cream cheese, beating until fully incorporated and the mixture is creamy.
3. Fold in the mango puree and vanilla extract until the mixture is uniformly colored and smooth.
4. Gently fold the whipped heavy cream into the mango and cream cheese mixture in two additions, ensuring not to deflate the cream.
5. Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
6. Sprinkle the graham cracker crumbs evenly over the top for a cheesecake-like crust effect.
7. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm.

Keep the ice cream in the freezer until ready to serve. The texture is luxuriously creamy, with bursts of mango flavor against the subtle tang of cream cheese. Serve scoops in waffle cones or alongside fresh mango slices for an extra tropical touch.

Mango Raspberry Ripple Ice Cream

Kick off your summer with this Mango Raspberry Ripple Ice Cream, a vibrant blend of sweet and tart flavors that’s as easy to make as it is delicious. Perfect for beating the heat, this homemade treat combines the creaminess of mango with the sharpness of raspberry for a refreshing dessert.

Ingredients

– 2 cups ripe mango puree (smooth, velvety texture)
– 1 cup fresh raspberry puree (bright, tangy flavor)
– 1 1/2 cups heavy cream (rich, velvety)
– 1 cup whole milk (creamy, fresh)
– 3/4 cup granulated sugar (fine, sweet)
– 1 tsp pure vanilla extract (aromatic, high-quality)
– 1/8 tsp salt (fine, enhances flavors)

Instructions

1. Combine 1 1/2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/8 tsp salt in a medium saucepan. Heat over medium heat until the sugar dissolves, about 5 minutes, stirring constantly. Do not boil.
2. Remove from heat. Stir in 1 tsp pure vanilla extract. Let cool to room temperature, then refrigerate for 2 hours until thoroughly chilled.
3. Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, about 20 minutes, until thick and creamy.
4. Gently fold in 2 cups ripe mango puree until just swirled. Avoid overmixing to maintain ripples.
5. Layer the ice cream with 1 cup fresh raspberry puree in a freezer-safe container. Use a knife to swirl for a marbled effect.
6. Freeze for at least 4 hours, or until firm. Tip: Cover the surface with parchment paper to prevent ice crystals.
7. Serve scoops in chilled bowls or cones. For an extra touch, garnish with fresh mango slices and raspberries.
Get ready to enjoy a creamy, dreamy dessert with bursts of fruity freshness. The contrast between the smooth mango and zesty raspberry ripple makes each bite exciting. Try it sandwiched between cookies for an indulgent ice cream sandwich.

Mango Cardamom Ice Cream

Kick off your summer with this Mango Cardamom Ice Cream, blending tropical sweetness with warm spice for a refreshing treat.

Ingredients

• 2 cups ripe mango puree, smooth and vibrant
• 1 cup heavy cream, cold and rich
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1 tsp ground cardamom, aromatic and freshly ground
• 1 tsp pure vanilla extract, fragrant and smooth
• Pinch of sea salt, fine and balancing

Instructions

1. In a large bowl, whisk together the mango puree, heavy cream, milk, sugar, cardamom, vanilla extract, and sea salt until the sugar is completely dissolved.
2. Pour the 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.
3. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: For smoother ice cream, press a piece of parchment paper directly onto the surface before freezing.
4. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Tip: This makes scooping easier and enhances the flavors.
5. Serve in chilled bowls or cones. Tip: Garnish with fresh mango slices and a sprinkle of cardamom for an extra flavor boost.

Silky and lush, this ice cream marries the exotic taste of mango with the subtle warmth of cardamom. Perfect for a sunny afternoon, try it sandwiched between two ginger cookies for a spicy twist.

Mango Vanilla Bean Ice Cream

Bursting with tropical sweetness and creamy vanilla, this mango vanilla bean ice cream is a summer dream. Perfect for beating the heat with its vibrant flavors and smooth texture.

Ingredients

– 2 cups ripe mango puree (sweet, fragrant)
– 1 cup heavy cream (rich, cold)
– 1 cup whole milk (fresh, cold)
– 3/4 cup granulated sugar (fine, white)
– 1 vanilla bean (plump, aromatic)
– 1/4 tsp salt (fine, sea)

Instructions

1. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
2. In a medium saucepan over low heat, combine the heavy cream, whole milk, sugar, vanilla bean seeds, and salt. Stir until the sugar dissolves completely, about 5 minutes. Do not boil.
3. Remove the saucepan from heat and let the mixture cool to room temperature. Tip: Placing the saucepan in an ice bath speeds up cooling.
4. Once cooled, stir in the mango puree until fully incorporated. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes. Tip: The ice cream should thicken to a soft-serve consistency.
6. Transfer the churned ice cream to a freezer-safe container and freeze until firm, at least 4 hours.
Dive into the creamy, dreamy texture of this ice cream, where the bold mango meets the subtle vanilla. Serve it in a chilled bowl or atop a warm slice of pie for a delightful contrast.

Conclusion

Brimming with creamy delights, our roundup of 16 homemade mango ice cream recipes offers a treasure trove of sweet, tropical inspiration perfect for any home cook. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest!

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