Mango Ice Cream
Inside: The secret to making homemade frozen treats that are creamy and scoop-able straight from the container, and how to keep the fruit chewy and pliable (not icy).
Rich, creamy mango ice cream is one of summer’s greatest gifts, especially when it’s done well. This recipe is PERFECTION. It’s lush, tropical and fruity with chewy bits of mango strewn throughout. I use my Cuisinart ice cream maker for this ice cream recipe, but you can use any brand of churn to make it.
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There are 16 homemade ice cream recipes, 3 sorbets and one sherbet on this website. I guess you could say that frozen desserts like this are my love language.
My friends and family appreciate them, too. Since they are my official taste testers (a.k.a guinea pigs), these recipes have to be vetted by them before they get to you—and this mango ice cream won high praise for its melty, smooth texture, satisfying chew and tropical mango flavor.
In short, it’s the best mango ice cream we’ve had, and the creaminess factor is off the charts.
Why this recipe works:
- There are no eggs and thus no fussy tempering or worry over scrambling the custard.
- The ice cream custard is infused with a roasted mango fruit puree that permeates, but doesn’t overwhelm.
- It contains swirls of chewy fruit throughout.
- This recipe uses a foolproof method (which I borrowed from Jeni Britton Bauer of Jeni’s Splendid).
- The combination of ingredients and specific method ensure a premium frozen dessert experience – as good or BETTER THAN store-bought brands. Pinky swear.
Ingredients:
- Fresh Mangoes—You can use any ripe mango. Kent and Tommy Atkins are some of the most widely available, but if you have a backyard mango tree, use it!
- Granulated Sugar – concentrates the fruits’ sweetness and sweetens the base.
- Cornstarch – to thicken and add body to roasted mangoes as well as thicken the custard.
- Whole Milk – do not substitute with low-fat or skim milk. You need the full-fat content to make a successful ice cream.
- Cream Cheese – use full fat, not Neufchatel.
- Salt – you can use kosher salt or fine sea salt. I used Diamond Crystal kosher salt.
- Whipping Cream – I used regular cream, but you could use heavy whipping cream.
- Light Corn Syrup – I know, I know… you’re worried about “high fructose.” Don’t. Karo brand DOES NOT CONTAIN high fructose corn syrup — and it’s essential for giving the frozen dessert its signature elasticity and chew.
- Rum—Just a few tablespoons of alcohol are my secret weapon. Since it doesn’t freeze, it makes frozen desserts easier to scoop. I used golden Barbados rum because it pairs well with the tropical fruit. You could use white rum, dark or even spiced rum to good effect.
Special Equipment:
- Churn—I use a Cuisinart ice cream maker for all my frozen dessert recipes. I love it because it’s reasonably inexpensive, has just four parts and is easy to operate.
- Storage Containers – Yes, use a loaf pan covered with plastic wrap, but to prevent freezer odors from seeping in, I highly recommend a sturdy container with a silicone lid or easily removable top. My favorite is Tovolo. I have two of these quart-sized containers and this insulated 2½-quart container. I secretly have my eye on this set of minis which hold just ¾ cup.
Step-by-step instructions:
- Peel and chop the mangoes and transfer them to a small glass or porcelain casserole dish. (Don’t use metal pans as it will have more tendency to burn).
- Combine sugar and cornstarch in a small bowl and mix well. Add the mixture to the fruit and stir well. (The cornstarch will turn the mango juice into a thicker, sauce-like consistency, which will form ribbons in the ice cream.)
3. Roast the mangoes in a 400° F. oven for 20 minutes.
4. Transfer about 1 cup of the roasted mangoes to a mini food processor or blender and pulse until they’re pureed. Measure out ⅔ cup and reserve. Combine any remaining puree and roasted mangoes and set aside.
5. Use a hand mixer to blend the cream cheese and salt in a medium mixing bowl. Set aside.
6. Heat the milk, sugar, corn syrup and cream in a large heavy saucepan and bring to a boil, stirring constantly. Once the mixture boils, reduce the heat to medium and continue to cook and stir for 4 minutes.
7. Add a slurry of cornstarch and milk to the custard mixture. Return the saucepan to the heat, and stir constantly until the custard thickens, 2-3 minutes.
9. Add a little of the hot custard mixture to the cream cheese and blend with the hand mixer until smooth.
10. Slowly add the rest of the custard to the cream cheese, beating as you go until it’s blended and smooth.
11. Add the mango puree to the custard and stir to combine.
12. Set a mesh strainer over a large bowl and pour the custard through the sieve to remove any bits of mango pulp and ensure a smooth result.
13. Stir the rum into the mango custard.
14. Cover with plastic wrap and refrigerate for 2-3 hours or until the custard is cold.
15. Transfer the mango mixture to the chilling container of your churn and churn according to the manufacturer’s instructions. My Cuisinsart ice cream maker takes about 25 minutes until it’s the consistency of soft serve.
16. Pack the frozen custard into a freezer-safe container, alternating with the remaining roasted mango mixture so that there are ribbons of fruit throughout. Freeze for at least 2-3 hours or until solid.
Pro-Tips:
- I store the chilling cylinder of my churn in the freezer so that I’m ready to make a homemade frozen dessert whenever the mood strikes.
Variations:
- Add crunchy mix-ins, like toasted coconut, pistachios or chopped macadamia nuts.
- Use another type of alcohol in the custard. Try a coconut rum, vodka, or tequila.
- Make bite-sized ice cream sandwiches by sandwiching tablespoon-sized scoops between 2 “Nilla wafers and freezing until solid. These are irresistible.
FAQs
Roasting the fruit beforehand prevents crunchy ice crystals from forming. I have skipped this part in the past, but instead of being chewy and sweet, the fruit is icy, and you can’t taste its flavor.
Yes. You can skip that step if you don’t want to use the rum. To make the frozen dessert easier to scoop, give it about 5-10 minutes at room temperature.
Make-Ahead:
- You can roast the mangoes a day ahead and keep them refrigerated in a sealed glass jar until you’re ready to assemble the custard.
- You can make the custard a day ahead and keep it refrigerated until you’re ready to churn.
Storage:
- I recommend storing in the freezer in an airtight container (not glass). Seriously, check out those containers I mentioned earlier — they work great!
Freezing:
- This will keep for 2 weeks or more in a proper airtight container. If you’re using a loaf pan, covered with saran wrap, it should keep for 3-5 days.
More mango recipes you’ll love:
More Cuisinart ice cream maker ice cream recipes:
Mango Ice Cream
SPECIAL EQUIPMENT:
- 1 churn
- storage containers
INGREDIENTS:
FOR ROASTED MANGOES:
- 3 ripe mangoes
- ½ cup sugar
- 2 teaspoons cornstarch
FOR MANGO CUSTARD:
- 2⅔ cups whole milk divided
- 5 teaspoons cornstarch
- ¼ cup cream cheese
- ¼ teaspoon fine sea salt or kosher salt
- 1½ cups cream
- ⅔ cup granulated sugar
- ¼ cup light corn syrup
- ¼ cup golden rum
- ⅔ cup roasted mangoes
DIRECTIONS:
FOR THE ROASTED MANGOES:
- Preheat the oven to 400° F.
- Peel and dice 3 ripe mangoes and transfer to a casserole dish.
- In a small bowl mix ½ cup sugarand 2 teaspoons cornstarch together until blended and pour it over the mangoes. Stir to combine and transfer to the oven. Cook the fruit for 20 minutes. Remove and cool to room temperature.
- Transfer about 1 cup of the mango mixture to a mini food processor and pulse to puree. Set aside. (This can be made several days ahead).
FOR THE MANGO ICE CREAM:
- Reserve 2 tablespoons of the 2⅔ cups whole milk in a separate prep bowl and whisk in 5 teaspoons cornstarch. Set aside.
- In a medium bowl, beat ¼ cup cream cheese and¼ teaspoon fine sea salt or kosher salt with a hand mixer until smooth and evenly blended. Set aside.
- In a large 4=quart saucepan, heat the remainder of the milk with 1½ cups cream, ⅔ cup granulated sugar, ¼ cup light corn syrup. Bring to a boil, stirring constantly and cook for 4 minutes.
- Add the milk and cornstarch mixture to the cream mixture and cook, stirring constantly until it thickens.
- Remove the cream mixture from the heat and add ¼-⅓ cup of the hot cream to the cream cheese. Use the hand mixer to beat until smooth, then gradually, beat in the remainder of the cream mixture until the base is well blended.
- Add ⅔ cup roasted mango puree to the custard and stir to blend. (reserve leftover mango to swirl as a mix-in when packing the dessert.)
- Place a mesh strainer over a large bowl and pour the custard through the strainer to remove any stringy pulp. Stir in ¼ cup golden rum. Cover the custard with plastic wrap and refrigerate for several hours until very cold.
CHURN:
- Churn the custard according to the manufacturer's instructions on the machine. It should take 20-25 minutes to become like soft-serve.
- Pack the frozen dessert, alternating with the leftover roasted fruit, into a container and smooth the top. Cover and freeze for 2-4 hours until solid, then scoop and enjoy.
RECIPE VIDEO:
NOTES:
NUTRITION:
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Hi!
This looks like one of the best recipes on the internet for frozen “mango” custard! With 1 exception for me individually. I still want to incorporate egg yolks.
Just trying to decide how to adjust everything. Shooting for a rich-creamy & obvious mango flavor, with average sweetness. Above all, that classic frozen custard texture!!!
Including using the egg yolks to achieve this. Any recommendations for adjusting the amounts of all the ingredients?
If you were to add eggs, I would suggest doing in after you’ve thickened the custard with a cornstarch slurry, but don’t add the yolks at once. Whisk 1-2 egg yolks in a small bowl and whisking constantly add 1/4-1/3 cup of the hot custard to temper them, then add it back to the pot of custard and proceed with the recipe. FYI – I didn’t omit the eggs for any dietary reason — and still got a very creamy, rich ice cream, so it’s not actually necessary. Hope that helps.
Hi!
This looks like one of the best recipes on the internet for frozen “mango” custard! With 1 exception for me individually. I still want to incorporate egg yolks.
Just trying to decide how to adjust everything. Shooting for a rich-creamy & obvious mango flavor, with average sweetness. Above all, that classic frozen custard texture!!!
Including using the egg yolks to achieve this. Any recommendations for adjusting the amounts of all the ingredients?
This sounds decadent. Would I be able to substitute Half and Half for Heavy Cream??
I really enjoyed this post! I have a blog myself, if you are open, I might curate this post to my audience. Obviously give a link back.
Sharing is caring! Thanks!
I can’t wait to try this it looks sooo good.
Thanks, Wendy! Please let me know how you like it!
Delicious ? The batch I made lasted one day so I made another today! Darn teenagers! Thanks for the recipe!!
I know about those “darn teenagers” — impossible to satisfy their appetites. I should probably put an asterisk to double the recipe when they’re around.
Lisa – I love your step-by-step directions. I was thinking about making a mango based ice cream/popsicle. Will use your ideas.
Thanks so much, I’m glad you like the format. This would be awesome as a popsicle!
I’ve had an ice cream maker on the shelf for years and never use it. You’re inspiring me to give it a try! Mango and coconut are two of my favorite flavors, and your ice cream must be incredible! I look forward to your next flavors too. 🙂
Get out that ice cream maker!
mamma mia! my summer nights will never be the same again! can I use other starches? thanks1
I’ve never tried it with other starches. Are you gluten free?
My daughter loves mango ice cream from her years in Hawaii. I will pin this one for her to make at home! thanks for sharing!
Oh, wow! I’ve never been to Hawaii – but it’s on my bucket list!
This looks so delicious and creamy. Perfect flavour combo.
We’ve got mangoes coming out of our ears — so this was a necessity!
There are few desserts better than homemade ice cream. This sounds great – I’ll have to give it a whirl!
Especially if you like these tropical flavors.
Cant wait to try this when mango is in season later this year.
You had me at mango and coconut milk. The best 2 ingredients in my good book :). Love them.
Mangoes are all over the place here, so this just makes sense!
I LOVE how you used coconut milk in this recipe. Mango coconut is one of my favorite combinations and now I sooooo wanna try this recipe! My family will go crazy over this!
It didn’t last in our house! Hope you like it!
OMG!!! What a delicious mango ice cream this is. I can’t believe how smooth and creamy and scoop-able. Roasting the mangoes is the key-it softens the fruit without getting icy in the freezer.
I definitely want this!! I love Mango in absolutely ANYTHING and Mango season is here too! It’s perfect timing 🙂
Don’t I know it, Dini!
This sounds so good!! I love coconut, I love mango, and I love ice cream. Despite how hard I think making ice cream can be, this recipe seems to make it approachable and easy enough 🙂
Thanks, Nicole! Glad you approve!
OMG! My two favorite flavors put together in an ice cream!
What a great recipe for ice-cream! I don’t want to use corn syrup. Can you recommend an alternative?
You could skip the corn syrup all together, but the ice cream might be a little icier. Other suggestions (though, I haven’t tried them) would be maple syrup or a simple syrup — equal parts water and sugar — boiled until the sugar dissolved. If you try either one, let me know how it goes!
Thanks! I’m trying to stay away from refined sugars so will try maple syrup and let you know!