It’s hard to argue with someone holding a big bowl of homemade mango ice cream. It’s also hard to turn down a recipe this simple. For this recipe we’re modifying the typical ice cream base that includes eggs and heated cream in favor of a simple base of cream, sugar, and mango that comes together in just minutes. Now you can use this super simple ice cream recipe to solve minor disagreements, since you will be the one holding the bowl of mango ice cream, thus impervious to disagreement.

Homemade Mango Ice Cream

Jackie Dodd

Tips

Because different varieties grow at different times, mangoes are always in season! The varieties will vary with the time of year but you will always be able to find one at local markets. But if you can’t find any, feel free to use diced, frozen mango. Just make sure to thaw before using.

Things You'll Need

Homemade Mango Ice Cream

Jackie Dodd

Step 1: Whip the Cream

Add the heavy cream, vanilla and salt to large bowl. Beat with a hand mixer until soft peaks form, about 4 minutes.

Homemade Mango Ice Cream

Jackie Dodd

Step 2: Puree the Mango

Peel and dice the mango, removing the large pit in the center. Add the diced mango and sugar to a blender, blend until smooth.

Homemade Mango Ice Cream

Jackie Dodd

Step 3: Stir the Mango Into the Cream

Pour the mango puree into the whipped cream, and stir until well combined.

Homemade Mango Ice Cream

Jackie Dodd

Step 4: Churn

Add the mixture to your ice cream maker, and churn according to the manufacturer’s specifications. This can take up to 15 minutes.

Homemade Mango Ice Cream

Jackie Dodd

Step 5: Freeze

Add to a freezer-safe storage container. Freeze until the ice cream is set.

Homemade Mango Ice Cream

Jackie Dodd

Step 6: Serve

Serve chilled.

Homemade Mango Ice Cream

Jackie Dodd