Homemade Mango Ice Cream

A bowl of mango ice cream with strawberries and a spoon.

5 from 1 vote

Homemade Mango Ice Cream is the perfect summertime treat! With just six easy ingredients and no ice cream maker needed, you’ll be scooping up creamy fresh mango ice cream in no time.

Prep Time15

Cook Time15

Total Time30

Course: Dessert, Desserts, Snack

Cuisine: Asian, International

Servings: portions

Calories: 198kcal

Author: Claudia

Ingredients

500 gr mango puree
60 gr honey
120 gr greek yoghurt
1-3 tsp lime juice
250 gr heavy cream
50 gr condensed milk

Instructions

Puree mangoes, set aside.
In a bowl, mix heavy cream and Greek yoghurt and honey with high speed until it becomes thick and you can see that it leaves trail.
Pour in mango puree and honey.
Put in lemon juice. Pour in condensed milk.
Mix everything well.
Pour in an airtight container or a loaf pan.
Cover with a cling wrap. Freeze at least one night.
The next day, serve with mango bites or fresh strawberry. Enjoy!

Video

Notes

Best mangoes for ice
cream: Alphonso mangoes are the best to make ice cream because it has less
fibre, its sweetness and rich flavor are also the best.
Coconut cream can be
used to substitute heavey cream if you are allergic to dairy product. Keep a
can of coconut cream in the fridge overnight.
If your mangoes have
fibrous string, strain the mango puree before mixing it in the heavy cream.
If you want to make
mango sorbet, skip the condensed milk, heavy cream, and Greek yoghurt.

Nutrition