3 Ingredient Mango Ice Cream

Ingredients

• 200 gdouble cream or whipping cream
• 950 ml (4 cups)ripe mango purée
• 100 g (½ cup)granulated white sugar

Instructions

1. 1

   Make mango purée

   Dice the flesh of fresh mangoes and blend it with the sugar, without adding water, until smooth. Alternatively, use tinned mango purée.

2. 2

   Whip the cream

   Use a hand mixer or stand mixer to whip the cream until soft peaks form.

3. 3

   Combine the mixture

   Add the mango purée to the whipped cream and whisk with a hand mixer or spatula for 1–2 minutes, until evenly combined. Taste and add more sugar if needed.

4. 4

   Freeze until set

   Transfer the mixture to a lidded, freezer-safe container. Freeze for 5–6 hours, or until set.

5. 5

   Soften and serve

   Leave the ice cream to stand for 5 minutes so it softens slightly, then scoop and serve.

What is mango ice cream?

Mango ice cream is a frozen dessert made with mango and a creamy base. This American-style version keeps the method simple: blend the fruit, whip the cream, combine the two and freeze.

The recipe relies on ripe mango for its fruit flavour and sweetness, while whipped cream gives the mixture a light, smooth texture without churning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3 calories, 1g protein, 1g carbs, 1g fat.

The mango purée and sugar provide most of the carbohydrates, while the cream supplies most of the fat and some protein. Serve a scoop with fresh fruit, or alongside a meal with a source of protein, to make the overall plate more balanced.

Choosing the mango

Fresh mango: choose ripe fruit with fragrant, soft flesh, then blend it until completely smooth. The recipe calls for 950 ml (4 cups) of purée, so measure it after blending.

Tinned purée: this is a convenient alternative if you want to skip peeling and blending. Taste the mixture before freezing, as the sugar needed can vary with the sweetness of the mango.

Whipping the cream

Soft peaks: stop whipping when the cream holds a gentle peak that bends over at the tip. This gives it enough structure to help the ice cream feel creamy while remaining easy to combine with the fruit.

Gentle mixing: fold or whisk the purée into the cream until there are no distinct streaks. Avoid beating for longer than needed once the ingredients are combined.

Freezing and texture

Even container: spread the mixture in a freezer-safe container and close it with a lid. A covered container helps protect the ice cream while it firms up.

Ready to scoop: freeze for 5–6 hours, checking that the centre has set. If it feels too firm to scoop straight from the freezer, the recipe suggests letting it stand for 5 minutes first.

Sweetness and balance

Sugar: blend the stated sugar with the mango when making the purée. Once the cream and purée are combined, taste and adjust with more sugar only if needed.

Mango flavour: ripe fruit gives the dessert its main flavour, so choose mangoes with good aroma and avoid adding water when blending. Extra liquid would make the mixture less concentrated.

How to serve it

Scoop the ice cream after its brief rest at room temperature. It works as a simple dessert on its own or alongside fresh mango pieces.

For contrast, serve it with a crisp biscuit or a handful of toasted nuts. Keep any accompaniments separate until serving so they retain their texture.

Recipe notes & tips

• Measure the mango purée after blending so you have the recipe's stated amount.
• Blend fresh mango without water to keep the purée thick and flavourful.
• Use chilled cream to help it whip to soft peaks.
• Stop whipping as soon as soft peaks form to avoid making the cream grainy.
• Taste the combined mixture before freezing and adjust the sugar only if needed.
• Use a freezer-safe container with a lid.

Variations

• Lime: add a little finely grated lime zest to brighten the mango flavour.
• Cardamom: mix in a pinch of ground cardamom for a warm aromatic note.
• Coconut: replace some of the cream with coconut cream for a coconut accent.
• Mango pieces: fold in small pieces of ripe mango just before freezing.
• Crunchy topping: serve each scoop with toasted chopped nuts for texture.

Common mistakes to avoid

• Adding water to the purée: it dilutes the mango; blend the fruit on its own with the sugar.
• Using unripe mango: it can taste less sweet and fragrant; choose ripe fruit or adjust the sugar after tasting.
• Overwhipping the cream: it can become grainy; stop at soft peaks.
• Mixing too vigorously: it can knock air out of the whipped cream; combine just until evenly mixed.
• Freezing uncovered: the surface can dry out; use a lidded freezer-safe container.
• Serving straight from the freezer: it may be difficult to scoop; leave it for 5 minutes to soften slightly.

How to store

Keep the ice cream covered in a freezer-safe container and serve it from frozen. For easier scooping, let it stand for 5 minutes before serving.

Frequently asked questions