Recipe #28: HOMEMADE MANGO ICE CREAM

I tried something new yesterday. I made an experiment to check if I could make a homemade ice cream without using any special equipment, such as an ice cream maker. Guess what? I never thought it would be this easy.

My mother buys fruits every now and then. This weekend, we had mangoes…lots of it. And avocados. I love mangoes and I’m sure my family does too. However, there are some instances that for some reason, we fail to consume all of them, hence, they are just put to waste. So I decided to make something out of it — a homemade mango ice cream.

Like what I said, we don’t have an ice cream maker at home. However, you can always do it manually. Mango meat is soft and none of the ingredients are hard, so it’s really easy to incorporate everything.

Mango Ice Cream

You may also want to top the ice cream with your favorite fruits. Just make sure that they’re in season. Or you may want to add caramel syrup (perfect with mangoes) just to add some extra sweetness and flavor.

Nutritious and full of yum, this homemade ice cream is surely an awesome and inexpensive way to stay healthy without sacrificing good taste. I hope you’d enjoy this recipe!


Homemade Mango Ice Cream Recipe

You will need:

  • 4 ripe mangoes
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar

How to prepare:

  1. Separate mango meat from the seed.
  2. Purée the mango, or semi-purée if you want mango bits. Set aside.
  3. Mix cream, milk, and sugar in a saucepan over low heat. Do not boil. Cook while stirring constantly until sugar has completely dissolved.
  4. Remove cream from heat, pour it in a bowl, and let it cool.
  5. Fold in the mango purée.
  6. Pour the mixture in a freezer-safe container with cover. Used plastic ice cream containers are perfect.
  7. Place the container inside the freezer. After one hour, check the mixture. By this time, mixture near the edges and at the bottom would have frozen. To avoid freezing solid, remove the container from the freezer and stir the mixture thoroughly using a large spoon or spatula. Make sure solid mixture is broken down. Place it back to the freezer. Check the mixture again every hour doing the same process until the mixture has thickened.
  8. Serve with some sliced mangoes or caramel sauce, if preferred.

Pro tip: Replace mango with any of your favorite fruits. In season fruits are the best!

Mango Ice Cream


You may also like

34 Comments

  1. How many servings will your recipe make? Will it be able to produce as much as 1 to 2 Liters big containers like the ice cream commercially sold in supermarkets?

  2. Hi! I just wanted to ask, what can I substitute full cream? And when you say soy milk, is it the typical soy milk that you can buy in tetra packs in groceries?? Thanks!

  3. hi! can i use this for avocado and bananas too? won’t they darken? great recipe for young children. am doing it now with my 9 year old 🙂

    1. Oh, definitely! In fact, a friend of mine used avocado instead of mango and it turned out just as great! I don’t think it would turn brown because it has already been mixed with milk and sugar, and it’s in the freezer. Even if it does, the ice cream won’t last that long in the freezer, anyway. You and your kid would have finished eating all of it before it even turns brown! Haha! 🙂

    1. Hi Arvin! It’s not recommended to use evaporated milk as it may form ice crystals when you place the mixture in the freezer. It is better to use full cream milk for richer texture.

  4. hahah high there.. nice post

    kaya pala, i checked ur ingredients, i eventually add water when making ice cream using all-purpose cream

    kaya when it’s frozen na po, partly thick and partly frozen with water (we know how water looks like frozen po, diba)

    nicey, can’t wait to make it perfect 😀 thank yeah 😀

  5. Hi!
    Quick question: How much is “two packs” of all-purpose creamer? And are you referring to just heavy cream? Or half & half? Sorry, that’s two questions! haha Just trying to make sure before I go grocery shopping. Thanks in advance!

    1. Hi Emerald! Great thing you asked! I just realized I was not able to specify the amount on the recipe. Haha! Anyway, you will need about 500 ml of all-purpose cream which I believe is available in 250 ml per pack. To answer your other question, yes, heavy cream or whipped cream is actually preferred than all-purpose cream because it is thicker which minimizes build up of ice crystals. It’s just that in the Philippines, all-purpose cream is more popular in many households. 🙂

  6. This is great. I never got around to buying an ice cream machine even though I wanted one for years. thanks to this recipe I can make one on my own,

Leave a Reply to Marlon C. Mejias Cancel reply

Your email address will not be published. Required fields are marked *