This creamy mango ice cream is a perfect, refreshing dessert for hot summer days, gatherings, or whenever you want a lighter treat. Use ripe mangoes and a low-calorie sweetener like allulose to create a silky frozen dessert that’s both flavorful and satisfying.
You can make this recipe using an ice cream maker for the best texture, or choose the no-churn method if you don’t have one (the no-churn method requires occasional stirring while it freezes).
Allulose is a low-calorie sweetener that provides sweetness without adding many carbohydrates. If you love mango, consider trying other mango desserts as well.
Carbs in mangos
Mango is a naturally sweet tropical fruit packed with vitamins, minerals and fiber. It does contain carbohydrates, mostly from natural sugars. Values vary with size and ripeness, but roughly per 100 grams (3.5 oz) you’ll find:
- Carbohydrates: about 14–16 grams
- Sugars: about 13–14 grams
Although mangoes contain sugars, they also supply fiber and micronutrients. The fiber helps slow sugar absorption, making mango a healthier choice than processed sweets when eaten in moderation.
Ingredients
Just four simple ingredients make this tropical ice cream:
- Mango — ripe mangoes, pureed until smooth.
- Cream — whipping cream or heavy cream for richness.
- Coconut milk — canned coconut milk is preferred for its fat content and smooth freeze.
- Allulose — a low-carb sweetener that works well in frozen desserts; other low-carb sweeteners may be substituted to taste.
Instructions
This is an easy summer recipe with two preparation options: ice cream maker or no-churn.
Whisk the cream, allulose and canned coconut milk together until combined.
Fold in the mango puree until the color is uniform.
If using an ice cream machine, chill the mixture (see notes below), then churn according to the manufacturer’s instructions.
Transfer the churned ice cream to a freezer-safe container and freeze until firm if you prefer a scoopable texture.
For both methods, when ready to serve remove the ice cream from the freezer and let it sit a few minutes at room temperature to soften slightly, then scoop and enjoy.
Storage
Store the ice cream in an airtight container in the freezer. For best flavor and texture consume within two to three months; while it can be kept longer, quality declines over time.
Mango Variations
Mango ice cream is versatile. Try one of these tasty twists to change the flavor profile:
- Mango Coconut: Increase the coconut milk or add coconut cream for a richer tropical flavor.
- Mango Lassi: Swap some cream for yogurt and add cardamom or a pinch of saffron for a lassi-inspired version.
- Mango Lime: Stir in fresh lime juice and zest to brighten the mango flavor with citrus notes.
- Mango Mint: Add chopped fresh mint or a drop of mint extract for a cool, refreshing version.
- Mango Raspberry Swirl: Swirl in a raspberry puree before freezing for color contrast and tartness.
- Mango Banana: Blend ripe banana with mango for a creamier texture and natural sweetness.
More Ice Cream Recipes
If you enjoy homemade ice cream, try other flavor ideas such as ginger, strawberry margarita, or lavender ice cream for more variety.
Mango Ice Cream
Angela Coleby
Pin Recipe
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Ingredients
- 2 cups mango puree
- 2 cups whipping cream
- 1 cup canned coconut milk
- ½ cup allulose or other low-carb sweetener
Instructions
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In a large bowl, whisk together the whipping cream, canned coconut milk and allulose until well combined.
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Stir in the mango puree until the mixture is evenly colored.
Ice Cream Machine
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Cover and refrigerate the mixture for at least 2 hours or until thoroughly chilled. Cold mixture churns into a creamier texture.
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Pour the chilled mixture into your ice cream maker and churn per the manufacturer’s instructions, usually about 20–25 minutes.
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After churning you’ll have a soft-serve consistency. For firmer ice cream, transfer to an airtight container and freeze 2–4 hours more.
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Serve in bowls or cones and enjoy.
No Churn Ice Cream
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Once blended and sweetened to taste, pour the mixture into a freezer-safe container.
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Cover and freeze for at least 4–6 hours or until firm.
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Every 30 minutes while freezing, remove and stir vigorously to break up ice crystals for a smoother texture.
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Once fully frozen, let it soften slightly before scooping and serving.
Notes
Nutrition information is an estimate based on ingredient data and may vary with product choice and preparation.
Nutrition
Nutrition values are estimates provided by an online calculator and may vary.