Homemade Mango Ice cream

Mango ice cream in a bowl

I hope you are having a great summer.   It’s been a very busy, but great summer for me so far.

Mango ice cream, ice pops, and ice candy are staple treats in our home during summer.  I usually purchase one to two boxes of mangoes and make large batches of ice cream with different milk ingredients due to my children’s allergies.  It’s a lot healthier compared to a store-bought ice cream. A refreshing snack  and a great way to cool down during hot days.

I’ve been trying to scale down fat and sugar contents of what I eat.   So, I made this mango ice cream unsweetened and with only two ingredients for minimal calories.  A great way to enjoy it without the guilt.  The mango is naturally sweet, so adding sugar is unnecessary.  I prefer naturally sweetened treats. However, you can go ahead and add sugar or honey if you prefer it sweeter.  🙂

You will need:

  • 5 large very ripe Manila mangoes
  • 1 to 1 1/2 cup unsweetened Almond milk or 1 can (12 oz./354 ml) Evaporated milk


  • Scoop out the mango flesh and place in a Ziploc bag. Freeze.
  • Remove the frozen mango from the freezer.
  • Leave it out in room temperature just until the mango slightly softened; cut in smaller sizes.
  • In a blender, add the slightly softened mango and milk of your choice. Blend until smooth.
  • Transfer in a container and freeze overnight.
  • You can serve the ice cream in a bowl or in an ice cream cone.  Enjoy! ❤

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40 thoughts on “Homemade Mango Ice cream

  1. Pingback: Nicecream Energy and Protein Bites | Anna's Cuisine

    • 🙂 I’m glad. Mango is a favorite tropical fruit in our household. I hope you give it a try. I used a powerful blender though. The outcome is quite different compared to when you use a regular blender. Just a heads up. 🙂

    • Hi, Divya! It’s great to see you here. Yes, this mango ice cream really was delicious.
      Thank you so much for your lovely comments and compliments as well as the follow. I appreciate them. Have a lovely day! 🙂

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  3. Sounds delicious, Ann, far better than my attempt of years ago. It was one of the first ice creams that I attempted with my then new ice cream maker. You use a blender and I didn’t. Gee. Do you think that might be the reason the texture of my ice cream was not at all what I had wanted? Thanks for the tip. I just may try this again. 🙂

    • Thank you, John. It’s great to hear from you again. I’m not really sure what happened. The thing I noticed though is sometimes the texture depends on the milk you use or how smooth the mixture is. I found adding water or ice cubes when blending it can make your ice cream texture looking like shaved ice. It’s not smooth at all. Sometimes, I have to stir the mixture when it’s halfway frozen to make the texture more velvety like. 🙂

    • I know. You think of ice cream back in the old days where they put egg yolk and other ingredients. It’s just too much work. 😀 Thanks so much for your comment. I appreciate it. Enjoy the rest of summer. ❤

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