Mango Icecream

Mango Ice cream 3

This is a Philadelphia style mango ice cream (ice cream without eggs) recipe. I use an ice cream maker to make ice creams. Cool off the summer with my mango ice cream recipe.

I tried making mango ice cream using frozen mango chunks. I thawed the mango chunks and pureed them. They turned our yummy. I used great value frozen mango chunks.

Mango Ice cream 14

Mango Ice cream 9


  • Ripe Mangoes – 2 big mangoes or 3 small mangoes or 1Lb frozen mango chunks
  • Whole milk – 3/4 cup, chilled
  • Sugar – 3/4 cup, adjust accordingly( see notes below)
  • Heavy cream – 1 + 1/2 cups


    • Puree the mangoes using a blender and strain them into a bowl.

Mango Ice cream 12

Mango Ice cream 11

    • Add whole milk, sugar and heavy cream to the mango puree and mix well until the sugar dissolves.
    • Follow the directions on your ice cream maker and make the ice cream.

Mango Ice cream 10

  • I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
  • I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
  • I turn on the machine and pour the mango ice cream mixture slowly inside the bowl.
  • The ice cream will be ready within 25 minutes of churning.
  • Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

Mango Ice cream 5


  • The quantity of sugar depends on the sweetness of the mangoes. The ice cream mixture must be on the sweet side before churning. The sweetness will decrease a bit when the ice cream is ready.



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