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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.

close up photo of ice cream with mangoes

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.

scoop of ice cream in small white bowl next to gold spoon

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)
wooden ice cream scoop in container of ice cream on table

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.

overhead shot of mango ice cream on wooden table with gold spoons

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

Strawberry lemonade ice cream is a bright lemony ice cream with a strawberry swirl and it is as refreshing as a tall glass of frosty lemonade. Be prepared to swoon!

As much as we all love a good old-fashioned banana split ice cream sundae, I’m here to tell you that banana split ice cream – it’s a whole new world. Creamy, freshly churned banana ice cream is swirled with crushed pineapple, maraschino cherries, peanuts, and chocolate chips to create this ice cream.

Fresh lemon sorbet is a light and refreshing treat that is a terrific addition to any meal. At first glance, a scoop of sorbet is unlikely to grab your attention and impress. However, at first taste, you’re certain to be won over immediately.

This creamy, rich blueberry ice cream is filled with chunks of dark chocolate that will melt in your mouth. Oh, my friends, make this. You won’t regret it – and I’m willing to bet that you’ll fall in love with it at first bite. I know I did.

Colorful, fruity cereal meets the smooth and dreamy world of ice cream in this Fruity Pebbles ice cream. Every scoop is loaded with the iconic rainbow crunch of a Saturday morning spent watching cartoons. (Just kidding, there’s no fruit in fruity pebbles ice cream – but it sure is fun.)

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Servings: 8 ½ cup servings

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  • 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.

Milk, half and half, or a combination of milk and cream may be used to make this ice cream. 
Dairy combinations for this 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)

Calories: 169kcal · Carbohydrates: 22g · Protein: 2g · Fat: 9g · Saturated Fat: 6g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Cholesterol: 28mg · Sodium: 52mg · Potassium: 143mg · Fiber: 1g · Sugar: 21g · Vitamin A: 925IU · Vitamin C: 19mg · Calcium: 49mg · Iron: 0.1mg

overhead shot of mango ice cream on wooden table with gold spoons

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