Can I make mango ice cream without an ice cream maker?

Yes! This mango ice cream is made without an ice cream maker. All you need is a blender or food processor to create a smooth and creamy texture.

How long does homemade mango ice cream last?

Homemade mango ice cream can be stored in an airtight container in the freezer for up to 1–2 weeks. For the best texture and flavour, enjoy it within the first few days.

Why is my homemade ice cream hard after freezing?

Homemade ice cream often freezes firmer than store-bought versions because it doesn’t contain stabilisers. Let it sit at room temperature for 15–20 minutes before scooping to soften.

Can I use fresh mango instead of frozen mango?

For this recipe, frozen mango works best because it helps create a thicker and creamier texture.

Mango Ice Cream

Description

This homemade mango ice cream is creamy, refreshing, and incredibly easy to make. Made with frozen mango, coconut cream, and a few simple ingredients, this no-churn dessert is naturally dairy-free and packed with sweet mango flavour. A perfect homemade treat to keep in your freezer!

Ingredients

Units Scale

500g frozen mango
200g coconut cream
50ml maple syrup
1 tbsp lime juice
1 tsp vanilla extract

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Instructions

Blend the ingredients - Add the frozen mango, coconut cream, maple syrup, lemon juice, and vanilla extract to a blender. Blend until smooth and creamy. You may need to stop and scrape down the sides a few times.
Freeze the ice cream - Transfer the mixture to a freezer-safe container and smooth the top. Cover and freeze for at least 4–6 hours, or until firm.
Serve and enjoy - Before serving, let the mango ice cream sit at room temperature for 15–20 minutes to soften slightly.

Scoop and Enjoy!

Notes

Homemade ice cream freezes firmer than store-bought versions. Let it sit at room temperature for 15–20 minutes before serving for the best consistency.

Prep Time: 10 minutes
Freeze time: 4-6 hours
Category: Dessert
Method: Blender