Mango Ice Cream – Barefeet in the Kitchen

Imagine the sweet flavor of ripe mangoes blended into a creamy, dreamy scoop of ice cream – mango ice cream is a refreshing summer treat.

The first time I remember seeing a mango was when my older sister shared one with me as a teenager. Here was this giant fruit with a soft green and yellow leathery skin. She peeled the outer layer back and sliced off a wedge. 

It was incredible. She has always had a knack for picking them when they are perfectly ripe. Juicy and sweet, with tender yellow flesh that was tinged slightly orange.

Mango Ice Cream

You can use fresh mango or frozen to make this ice cream. While fresh mangoes aren’t difficult to use, they aren’t always ripe in the store when I need them. So, frozen mango chunks can be a great option to keep on hand.

I use frozen mango in smoothies and I also toss it into my breakfast bowls. I’ve used canned mangoes to make pineapple mango ice cream, so I imagine that is an option for this ice cream as well – though I haven’t tested canned mango in this exact recipe.

Mango Ice Cream Recipe

You’ll need the following ingredients to make this recipe:

• mangoes, fresh or frozen
• sugar
• kosher salad
• vanilla extract
• whole milk
• heavy cream

Milk, half and half, or a combination of milk and cream may be used to make this ice cream. You can also make this a dairy-free treat.

Optional Dairy Combinations for Mango Ice Cream:

• 1 cup milk + 1 cup cream
• 2 cups half and half
• 2 cups milk
• 2 cups coconut milk (for a dairy-free option)

How to Make Mango Ice Cream

Place the mango in the blender along with ½ cup of milk. Puree until smooth. Add the sugar, salt, vanilla, milk, and cream. Pulse to combine and then pour into the ice cream maker.

Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

For more fruit ice creams to try this summer, check out these recipes!

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