Enjoy the sweet taste of summer with this rich, velvety mango ice cream made from just a few simple ingredients. Whether you’re using fresh mangoes or store-bought pulp, this recipe ensures maximum flavor and a smooth, scoopable texture that rivals anything you'd find in a store.

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Ingredients

• 1 ½ cups mango pulp
  (Fresh or canned. Choose ripe Ataulfo or Alphonso mangoes for best flavor.)

• 1 cup heavy cream
  (Chilled. This adds creaminess and prevents ice crystals.)

• ½ cup whole milk
  (Gives balance without making the ice cream too rich.)

• ½ cup organic cane sugar
  (Or adjust to taste depending on mango sweetness.)

• A pinch of salt
  (Enhances overall flavor and balances the sweetness.)

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Instructions

Step 1: Make the Sweet Milk Base

In a large mixing bowl, combine:

• ½ cup cane sugar

• ½ cup whole milk

• A small pinch of salt

Whisk thoroughly (or use a hand blender) until the sugar is completely dissolved. This step is crucial—undissolved sugar can create a gritty texture in the finished ice cream.

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Step 2: Add Mango and Cream

Stir in the mango pulp, making sure it’s smooth and lump-free. Then gently fold in the heavy cream using a spatula or whisk. Avoid vigorous stirring—this keeps the mixture light and helps retain the cream's airy texture.

💡 Tip: Taste the base before chilling. If it’s not sweet enough, add an extra tablespoon of sugar and mix again.

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Step 3: Chill the Mixture (Optional but Recommended)

Cover the bowl with plastic wrap or a lid and refrigerate for 1–2 hours. This extra step improves texture, helps the flavors blend, and allows the mixture to churn more efficiently in the ice cream maker.

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Step 4: Churn the Ice Cream

Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions—usually around 20–25 minutes, or until it reaches a thick, soft-serve-like consistency.
This process adds air and keeps the texture light and creamy.

❄️ Don’t skip this step! Churning is what transforms your base into real ice cream.

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Step 5: Freeze Until Firm

Transfer the churned ice cream to a freezer-safe container.
Place a piece of parchment paper or plastic wrap directly on the surface before sealing with a lid—this helps prevent freezer burn and ice crystals.
Freeze for 5–6 hours or overnight until fully firm.

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Serving Suggestions

Once set, scoop into bowls or cones and serve as-is, or top with:

• Fresh mango cubes

• Toasted coconut flakes

• A drizzle of condensed milk

• Crushed pistachios

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Storage Tips

Homemade mango ice cream keeps well in the freezer for up to 2 weeks if stored properly in an airtight container. Let it sit at room temperature for a few minutes before scooping to soften slightly.

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No Ice Cream Maker? No Problem!

You can still make this recipe without a machine. Let me know if you want the no-churn version, and I’ll walk you through it!