Mango Ice Cream

Homemade Mango Ice Cream! Delicious and creamy ice cream made with fresh or frozen mango. Pure mango puree makes an ice cream with a distinctive tropical flavor.

a tub of mango ice cream with a scooper in it.

How to make homemade ice cream with fruit

The first step in making a great fruit-flavored ice cream is to consider the amount of water in the fruit. Too much water not only dilutes the flavor, excess water creates an icy, crystalized texture.

When you’re making ice cream with very watery fruit, like strawberries, you need to find a way to reduce the amount of water in the fruit to produce a creamy ice cream.

Unlike strawberries, mango doesn’t have an excessive amount of water. Unlike, say, apples, mangos are soft enough to use without cooking.

We can use straight up mango puree without cooking or drying the fruit. It’s a matter of simply replacing the milk in the ice cream recipe with pure mango puree. As a bonus, mango puree has a lot of fiber so it makes an ice cream with a thick, luxurious texture.


ingredients for mango ice cream in glass bowls on a white surface.

Ingredient Notes

  • Mango – Fresh or frozen fruit work equally well for this recipe. In fact, because it is a bit of a pain to peel, pit and chop a mango, using frozen fruit is actually the easiest option.
  • Rum – A little alcohol helps your ice cream retain a creamy texture and prevents it from freezing rock-hard. The rum flavor also compliments the tropical mango flavor. You can use 2 tablespoons of vodka in place of the rum. You can skip the alcohol altogether, but the ice cream will freeze slightly firmer.
  • Egg Yolks – Homemade ice cream made with egg yolks has a luscious custardy texture and it melts more slowly than ice cream made without eggs or yolks.

How to make homemade Mango Ice Cream

See the recipe card for detailed measurements and instructions.

A food processor filled with chunks of mango. Mango puree in a cup with rum added.
  • Start with fresh or frozen fruit.
  • Puree the fruit in a food processor or blender.
  • Add the rum to the puree.
  • Refrigerate the puree while you make the custard.
a bowl of egg yolks and sugar with a whisk.
  • Whisk together the egg yolks and sugar.
a pot of cream. Cream pouring into eggs. A spatula coated in custard. Mango puree added to custard.
  • Heat the cream over medium heat.
  • Whisk the scalding cream into the egg yolks.
  • Over low heat, cook the custard until it thickens enough to coat the back of a spatula or spoon.
  • Add the chilled mango puree to the warm custard.
  • Chill the ice cream base until it’s quite cold.
an ice cream maker filled with mango ice cream mix. Scooping frozen mango ice cream into a container.
  • Run the custard in your ice cream maker according to the manufacturer’s directions.
  • Transfer the ice cream to a freezer container. Place a layer of plastic wrap directly on the surface to prevent icicles from forming on the surface.
  • Freeze until solid.

Now that you’ve got some delicious ice cream, did you know you can make your own Ice Cream Cones or Waffle Cone bowls?

More unique homemade ice cream recipes: 

More Mango Recipes:

beauty shot mango ice cream.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a cup of mango ice cream
Print Recipe
5 from 1 review

Mango Ice Cream Recipe

Delicious and creamy homemade ice cream flavored with fresh or frozen mango. Pure mango puree makes an ice cream with a distinctive tropical flavor.
Prep Time10 minutes
Bake Time10 minutes
Additional Time6 hours
Total Time6 hours 20 minutes
12 servings
Save Recipe


  • 12 oz mango slices (fresh or frozen)
  • 2 tablespoons rum (see note)
  • 16 oz heavy cream (2 cups)
  • 5 egg yolks
  • 6 oz granulated sugar (1 cup)


  • In a food processor, puree 12 oz mango slices until smooth. Strain the puree through a fine sieve. Add 2 tablespoons rum to the puree and refrigerate it while you make the ice cream base.
  • Heat 16 oz heavy cream in a small saucepan over medium high heat until scalding hot.
  • While the cream heats up, whisk together 5 egg yolks and 6 oz granulated sugar in a small bowl.
  • Once the cream mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
  • Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and pour back into the bowl from the yolks. Add the cold mango puree to the custard and stir to combine.
  • Cover the bowl and chill until very cold. At least 4-5 hours or over night.
  • Freeze according to the directions for your ice cream machine.
  • When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


You can use 2 tablespoons of vodka in place of the rum. You can skip the alcohol altogether but the ice cream will freeze slightly firmer.


Serving: 1serving | Calories: 230kcal | Carbohydrates: 20g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 124mg | Sodium: 14mg | Potassium: 92mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 971IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 0.3mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating