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Ingredients:
- 3 ripe mangos, diced
- 2 cups heavy cream (or non-dairy milk alternative, such as coconut milk or almond milk)
- 1 cup granulated sugar
- 1 tsp vanilla extract
Optional:
- 1/4 cup chopped pistachios or almonds for garnish
Instructions:
1. In a blender or food processor, puree the mango until smooth.
2. In a medium-sized mixing bowl, combine the mango puree, heavy cream, and granulated sugar. Whisk until the sugar is fully dissolved.
3. Add the vanilla extract to the mixture and whisk to combine.
4. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.
5. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
6. Once the ice cream is almost fully churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.
7. Once the ice cream has hardened, scoop and serve. Garnish with chopped nuts, if desired.
No ice cream maker? No problem!
1. Pour the chilled mixture into a 9x13 inch baking dish and freeze for about 2 hours, stirring every 30 minutes until the desired consistency is reached.
Tips:
- Use ripe, sweet mangos for the best flavor.
- Adjust the amount of sugar to your taste.
- Add a pinch of salt to enhance the flavor.
- Experiment with different types of milk alternatives for a creamier or dairy-free ice cream.
Enjoy your delicious homemade mango ice cream!

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