Creamy, intensely mango-forward ice cream with a smooth, scoopable texture and bright tropical flavor.
Step 1: Make mango purée
Blend the mango until completely smooth. For ultra-silky ice cream, push the purée through a fine mesh strainer to remove any fibres.
Step 2: Dissolve sugar
In a small saucepan, heat the milk, sugar, and salt over medium heat, stirring, until the sugar fully dissolves and the mixture is steaming (not boiling), about 3–4 minutes. This helps prevent graininess.
Step 3: Chill the base
Pour the sweetened milk into a bowl and stir in the mango purée, cream, lemon/lime juice (if using), and vanilla (if using). Cover and refrigerate until very cold, at least 4 hours (cold base = smoother ice cream).
Step 4: Churn
Churn in an ice cream maker according to the manufacturer’s directions, usually 20–30 minutes, until it looks like soft-serve and holds its shape.
Step 5: Freeze to scoop
Transfer to a container, press parchment/baking paper directly on the surface, cover, and freeze 2 hours or until firm. Let sit at room temperature 5 minutes before scooping for perfect texture.
| Calories | 290 kcal |
| Protein | 4g |
| Carbs | 28g |
| Fat | 18g |