Mango ice cream is a surprisingly delicious, and oh-so-easy blender recipe you will love to make! No dessert on hand? Just 5 ingredients are needed for this frozen treat (try lemon, orange and peach, too)!
This mango ice cream made in a blender is one of the best recipes you’ll make this summer!
As an Amazon Associate I earn from qualifying purchases. I was gifted with Melissa’s mangoes under no conditions, and did not receive payment. As always, all opinions are my own.
A few years ago, I discovered how to make lemon ice cream in a blender and it changed everything. I mean, I still use my ice cream maker for other types of treats, like this chocolate custard ice cream, that’s absolutely deep, dark and delicious. However, it is a pretty involved recipe, and takes hours to make.
So for times when I need something cold and sweet in a jiffy, I turn to these blender ice cream recipes. Since trying the lemon ice cream, I’ve made orange ice cream as well as peach ice cream. They are so easy, a child can make them, and ready in as long as it takes to freeze the mixture.
If you can find these Melissa’s mangoes (in season March-June) in your grocery store, don’t pass them by! They are tree-ripened, meaning they are much sweeter than other mangoes.
What is Mango Ice Cream Made of?
For many recipes, you may need to use condensed milk, which I feel is too sweet for my taste. This mango ice cream recipe includes the mango fruit, fresh cream, sugar, milk and lemon juice. No condensed milk is needed for this mango ice cream, and it’s a simple, add and blend recipe that couldn’t be any easier.
Not only is this a wonderful treat, but mangoes are so full of nutrients and have many health benefits! Adding them to your diet is a good thing! Obviously, not always served via ice cream, ha ha!
Mango Ice Cream Recipe
adapted from my lemon ice cream recipe serves 8
FULL PRINTABLE RECIPE BELOW
- heavy whipping cream (UK: double cream)
- whole milk
- lemon juice
Special equipment: a blender, and a 8″ or 9″ metal baking pan
How to Make Mango Ice Cream
Place all of the ingredients in a blender jar and process until smooth.
Pour into the metal pan.
Put the pan in the freezer for about an hour.
Remove and run a spoon through the mixture to stir well. Put back into the freezer for another hour.
Repeat one more time until the mixture has taken on an “ice cream texture”. (In all, you should stir the mixture a minimum of three times.
Serve the ice cream in cones.
These mini cones are a cute way to serve.
Or full sized cones, for those who love their ice cream.
And for gluten free, or those who don’t want added calories of a cone, serving in a bowl with a couple of mango slices is a great option.
If you make this mango ice cream recipe, please let me know what you think in the comments below!
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- 1 1/2 cups (400 ml) heavy whipping cream (UK: double cream)
- 1/2 cup + 1 Tbsp (150 ml) whole milk
- ½ cup (100g) sugar
- 1 Tbsp lemon juice
- 8 oz mango, peeled and chopped (weigh without the pit)
How to Make Mango Ice Cream
- Place all of the ingredients in a blender jar and process until smooth.
- Pour into the metal pan.
- Put the pan in the freezer for about an hour.
- Remove and run a spoon through the mixture to stir well. Put back into the freezer for another hour.
- Repeat one more time until the mixture has taken on an "ice cream texture". (In all, you should stir the mixture a minimum of three times.
- Serve in cones or in a bowl.
This ice cream will keep in the freezer for up to two weeks.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 229Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 52mgSodium: 21mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 2g
Nutrition information is only estimated.
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.