Mango Ice Cream

Click here to go to printable recipe:  Mango Ice Cream

Nowadays, mangoes are grown in twenty three states in Mexico, which places it as the fifth top producer in the world.  Thanks to staggered crops, the harvest season extends from January to October, starting in Southern states, such as Chiapas, then moving along both the Pacific and the Atlantic coasts, to Oaxaca and Veracruz, to places as far North as Sinaloa and San Luis Potosí.  When I was a child, growing up in Mexico City, mangoes were a seasonal summer fruit.  My dad worked at a pharmaceutical and international commerce company owned by a Japanese family, which also had a property near Ciudad Valles, in the Mexican state of San Luis Potosí; they kept sugar cane, avocado and mango orchards.  A variety of mango, called Miyako, was developed there; large in size and with a very small pit, it became famous, and made the farm the only one in Mexico selling mango to the Japanese and European markets in the 1960s and 70s.   I remember fondly when my dad would bring home a case or two; we would eat as much as we wanted, fresh, and my mom would earnestly cook and bottle mango preserves and jam, for pies, patties, or as a topping. 

This mango ice cream brings back fond childhood memories of summer in Mexico; the recipe has very few ingredients, to feature the natural sweetness and flavour of fresh mango.

Mango Ice Cream – Helado de mango

Printable recipe:  Mango Ice Cream

Ingredients (for about 4 cups)

2-3 large mangoes; washed 
1 cup whipping cream
1 cup milk
¼ cup granulated sugar, or more, to taste

Prepare equipment:  Ice cream maker (for manual Donvier™, place metal tub upright in the freezer for at least 24 hrs.),  or metal mould(s) pre-chilled in the freezer. 

Slice mangoes into three pieces lengthwise, leaving the pit in the middle section (photo below, left).  Score each side section to cut pulp into cubes, then remove skin; peel middle section, and slice off as much pulp as possible around the pit (photo below right):

Transfer pulp and any juices to a measuring cup (there should be around 2 generous cups of fruit); place in refrigerator for at least one hour.  Keep cream and milk chilled until ready to use.

Place cream, milk and sugar in a blender jar, and add reserved mango (photo below, left).  Process until smooth (photo below, right):

Taste mix and add more sugar, if needed, to taste, processing for an extra 20 seconds (my mix was just perfect without any extra sugar).  Set up ice cream maker (click here for instructions for manual Donvier™), or one or more pre-chilled metal moulds.

Transfer mix to ice cream maker (photo below, left), and follow manufacturers directions.  My manual Donvier™ ice cream maker holds up to about four cups, so all the mix went in.  Close the lid and follow manufacturer’s instructions.  This batch only needed 4 clockwise turns every 2 minutes (photo below, centre, after 8 minutes), and it was ready after 20 minutes (photo below, right):

Transfer to a container with lid:

Cover and store in the freezer.

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If using chilled metal mould(s), pour the mix in.  Place in the freezer for one hour, then scrape the frozen mix off the edges with a spatula.  Repeat once or twice, until ice cream is set.  Store, covered, in the freezer.

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Scoop onto a cone or a cup:

The natural flavour of fresh mango was complemented perfectly by the dairy ingredients, for a sweet, refreshing and creamy treat:

My husband has enjoyed very much my cold creations this summer; he loved the ice cream in an orange, then black cherry ice cream went up the favourite flavour ladder.  He has always had a positive attitude towards mango frozen yogurt and ice cream, and currently, his all-time favourite is this mango ice cream.

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I am joining The Daily Prompt – What Foods Would You Like to Make? 

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I am sharing my recipe at What’s for Dinner? Sunday Link-Up #429 with Helen @ The Lazy Gastronome.

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I am bringing my recipe to Full Plate Thursday #651 with Miz Helen @ Miz Helen’s Country Cottage.

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I am also sharing my post at Thursday Favourite Things #619, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #495  with Angie @ Fiesta Friday, co-hosting this week with Jhuls @ The Not So Creative Cook.