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Mango Ice Cream

User Rating 3 Star Rating (2 Reviews)


Mango ice cream
Adrian Peacock/Photodisc/Getty Images
You will need 2 - 3 mangoes to make this recipe (the exact number will depend on the size of the mango). If you have too much mango, feel free to garnish the ice cream with leftover cubes. Similarly, since the tartness of individual mangoes can vary, you may want to adjust the amount of sugar.

Yields about 6 cups of mango ice cream. Scroll to the bottom for more mango recipes.


  • 2 cups peeled and cubed mango
  • 1/3 plus 1/2 cup granulated sugar, plus extra to taste if needed
  • 2 - 2 1/2 tablespoons fresh lime juice (I used 2 1/2)
  • 1 3/4 cups half and half*
  • 1 1/4 cups coconut milk
  • 2 - 3 tablespoons of toasted coconut as garnish, optional
  • Handful of mint sprigs as garnish, optional


1. In a large bowl, combine the cubed mango with 1/3 cup of sugar. Cover and marinate overnight in the refrigerator.

2. The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup (this is the syrupy mixture that forms in the bowl when you combine the mango pieces with sugar and refrigerate overnight). Cook for 5 minutes, stirring occasionally, then remove and cool.

3. Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.

4. In a large bowl, combine the half and half and coconut milk with the remaining 1/2 cup sugar, stirring to dissolve the sugar. Stir in the pureed mango, not beating but stirring gently to mix in. If you like, do a taste test and add more sugar if desired (I added 1 tablespoon).

5. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to manufacturer's directions. If after preparing in the ice cream maker, you find you want a firmer consistency, pack the mango ice cream in a airtight plastic container and place in the freezer for about 2 hours. Remove from freezer 15 minutes before serving.

Garnish with the toasted coconut and mint sprigs if desired.

*The lightest type of cream, half and half is equal parts cream and milk, with a fat content that falls between 10.5 and 18 percent.
More Mango Recipes
Mango Muffins
Mango Chicken Stir-fry
Beef With Mango Stir-fry
Mango Pudding
Shrimp and Scallop Shu Mai in Spicy Mango Sauce

More Ice Cream Recipes:
Durian Ice Cream
Ginger Ice Cream
Coconut Ice Cream

Response to mevangelista:
The syrup will form when you combine the mango pieces with sugar and refrigerate overnight. Give it a try and if you have any more questions please feel free to email me at chinesefood@aboutguide.com
User Reviews

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 2 out of 5
Incomplete, Member mevangelista

How much simple syrup? There is 1/2 cup sugar which I assume is to make the syrup but the amount of water or simple syrup isn't there. I have everything ready to go to make this.

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