Vegan Recipes

Homemade Mango Ice cream.


  • 2 large ripe mangoes (or 2 cups of mango puree)
  • 1 cup heavy cream (chilled)
  • 1 cup whole milk (chilled)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract (optional)
  • A pinch of salt


  1. Prepare the Mangoes:
    • Peel the mangoes and cut the flesh away from the pit.
    • Puree the mango flesh in a blender or food processor until smooth. You should have about 2 cups of mango puree.
  2. Mix the Ingredients:
    • In a large mixing bowl, combine the mango puree, chilled heavy cream, chilled whole milk, sugar, and a pinch of salt.
    • If using, add the vanilla extract.
    • Whisk the mixture until the sugar is completely dissolved.
  3. Chill the Mixture:
    • Cover the bowl and refrigerate the mixture for at least 2-3 hours or until it is thoroughly chilled. This helps the ice cream freeze more quickly and evenly.
  4. Churn the Ice Cream:
    • Pour the chilled mixture into an ice cream maker.
    • Follow the manufacturer’s instructions to churn the ice cream. This usually takes about 20-30 minutes, depending on your ice cream maker.
  5. Freeze the Ice Cream:
    • Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container.
    • Cover the surface with plastic wrap to prevent ice crystals from forming.
    • Freeze for at least 4 hours or until firm.
  6. Serve:
    • Scoop the ice cream into bowls or cones and enjoy!


  • Ripeness: Make sure the mangoes are ripe for maximum sweetness and flavor.
  • Sweetness: Adjust the amount of sugar based on the sweetness of your mangoes.
  • Texture: For a smoother texture, you can strain the mango puree to remove any fibrous parts before mixing with

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