Mango Ice Cream

Homemade mango ice cream is a velvety and tropical frozen dessert made with real mango and no egg, this creamy dessert is made in an ice cream machine with only 5 ingredients and is better than store-bought. With minimal prep, and only 4 simple steps, this creamy mango ice cream will be your go-to homemade dessert for satisfying that sweet tooth.

Scroll to bottom for printable recipe card.

Why Everybody Loves This Recipe

• So easy to make, the family will love this ice cream served with fresh mango chunks.
• Better than store bought, this mango ice cream uses real mangos and no fake colors or additives.
• Only 5 ingredients and 4 simple steps in this homemade ice cream recipe.
• This recipe for homemade ice cream is very versatile and can be used to make any number of different fruit flavored ice creams.

About This Recipe

This homemade mango ice cream is a: super easy, no cook, egg free, gluten free fruit based ice cream made with an ice cream maker. Flavored with mango pulp or fresh mango, this creamy homemade ice cream is an irresistible tropical treat for hot summer days and satisfying that sweet tooth.

How to Make Your Own Mango Pulp

Instead of store bought mango pulp, try making your own out of fresh or frozen mangos.

• Dice the mango into small cubes, removing the peel and the pit from the center.
• Place the mango cube in a food processor or blender and pulse until the mango is a fine pulp.
• Drain off any extra liquid and use the pulp as instructed on the recipe card.

Recipe Variations

No need to stop and mango, this easy creamy ice cream can be made with almost any of your favorite fruits. Strawberries, raspberry, blueberry, banana, coconut, or peach can all be used to make a fruity frozen ice cream that’s bursting with flavor. 

For a sweeter more indulgent dessert try adding some nuts, chocolate chunks, or caramel to the ice cream once churned. Gently mix the ingredients into the ice cream and freeze before serving.

What are the best toppings for mango ice cream?

The sweet tropical flavors in this ice cream pair well with toppings like coconut, fresh fruit, caramel sauce, whipped cream, and white chocolate. Of course there is no limit to what you can put on your ice cream!

Recipe Tips

• Use the ripest mangos possible for this recipe. You can tell if a mango is ripe by the smell and by how firm it is. It should have a pleasant fruity smell to it, and the meat of the mango should be soft with a bit of give when you squeeze it.
• Chilling the unchurned ice cream mixture in the fridge for an hour before churning can improve the texture of the ice cream once churned.
• Place in a sealed container with a tight lid to prevent freezer burn while storing.
• Instead of fresh mangos, or store bought pulp, blitz frozen mango in the blender or food processor into a pulp for this recipe.

Storage Tips

Place the ice cream in a sturdy freezer safe container with a sealed tight fitting lid. For best results the ice cream should not be stored for longer than 4 weeks. Although the ice cream will last in the freezer for several months, the longer it’s stored the more likely it is to form ice crystals or “freezer burn”.