Rich and creamy mango ice cream made with fresh mangoes, a hint of orange and a little splash of dark rum.
I love using fresh fruit in ice cream when I can, and since it is mango season I knew I wanted to add a rich and creamy mango ice cream to my recipe repertoire. I love making homemade ice cream, its so easy to do with just a few ingredients.
I make mine, most of the time, with an egg custard base and I churn in an ice cream maker. I love the texture of ice cream from an ice cream maker over no churn ice cream.
I love using an ice cream maker for ice cream to get that nice, aerated fluffy consistency similar to store bought.
If you don’t own an ice cream maker you can certainly make this no churn but you have to remember to stir often while in the freezer to mimic churning.
I have only done this once or twice when making homemade ice cream, I find it to be a little more time consuming.
I had a very rich and creamy mango ice cream once in Maui, Hawaii years ago and it had been on my list to make ever since. It fits perfectly my little series of mango recipes this summer.
The ingredients for this rich and creamy mango ice cream are:
- pureed, fresh mangoes
- whole milk
- heavy cream
- egg yolks
- orange zest and juice
- a pinch of salt ( all desserts need salt!)
- a little dark rum or vanilla extract
The ice cream base is a combination of pureed mango and a milk/cream and egg yolk custard. I love making custard based ice creams, so much richer and creamier.
How do you make mango ice cream?
I first puree fresh mangoes. Cut off the peel and cut as much off the seed as I can, usually takes 4-5 red mangoes to get about 2 cups of puree. I probably had a little left over, that can always be added to smoothies if you like. The puree gets cooked with a little bit of the sugar then cooled. This gets transferred to a larger bowl or measuring cup to cool.
Next I head the milk and one cup of the cream in a sauce pan, then whisk the remaining sugar with the egg yolks and a pinch of salt. Salt is a must for ice cream, any dessert really, it makes the overall flavor so much richer and tastier.
The heated cream gets mixed into the egg yolks a little at a time to temper them. This brings them to the same temperature as heated milk and cream so they don’t scramble.
The custard gets stirred until thickened then strained into the bowl with the mango puree. Any little bits of cooked egg gets strained out. I also added in orange zest and juice to the custard while it was cooking so the zest is also strained out.
I then add in the remaining cup of cream, a little vanilla and some dark rum. The rum is optional but it helps keep the ice cream from freezing fully solid and helps keep it more scoopable.
I transfer the ice cream base or custard to containers with lids to chill completely before churning. I love using these containers because they pour into the ice cream machine without making any mess.
I will also transfer the churned ice cream back to these containers to freeze.
You can transfer the churned ice cream to any container you like. Sometimes I use a flatter pan such as a cake pan or a loaf pan to freeze faster. Or for blog photos.
Really whatever works for you. You could also make these into ice cream bars if you wanted to as well.
A few more notes about this rich and creamy mango ice cream recipe first:
- Use ripe mangoes but not too ripe. Overripe tends to be more fibrous.
- You can use any kind of mango you like, I used red since that is what is in stores near me. You will want to get enough mangoes for the 2 cups of puree so that will depend on the size of mangoes.
- I use both whole milk and heavy cream for this recipe. You could use non-dairy milk and cream but it won’t have the same rich flavor and texture
- The recipe uses large egg yolks, save those whites for a buttercream, meringues or even a pavlova.
- To enhance the flavor of the mango I add in orange zest and juice. I used a naval orange, any kind of orange will work. Cara Cara would be great too.
- This is a churned ice cream recipe. I haven’t made it no churn, so if you don’t have an ice cream maker and decided to make it no churn let me know how it turns out.
- This recipe makes between 1 1/2 to 2 quarts of ice cream. My ice cream maker holds 1 1/2 quarts and I tend to overfill it. You might have to churn in two batches depending on the maker you use, or if you have a bigger ice cream machine you could double the recipe.
- Ingredients are listed in either cups or ml/g use one method of measuring not both.
- 2 cups mango puree - from 4-5 ripe red mangoes (500ml)
- 1 cup whole milk (250 ml)
- 2 cups heavy cream (500ml)
- 5 large egg yolks
- 1 cup sugar (200g)
- Pinch salt
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 1 tsp vanilla extract
- 1 tbsp dark rum
Peel the mangoes sliced as much as you can off the seeds and puree until smooth in a blender or food processor.
Heat the mango puree with 1/4 cup of sugar in a small saucepan and stir until slightly reduced and thickened, about 5 minutes. Scrape into a large bowl and set aside to cool.
In a large saucepan combine 1 cup milk, 1 cup of the heavy cream and heat until steaming.
In a separate bowl whisk together the egg yolks, remaining sugar and pinch of salt. While continuously whisking, slowly add in some of the heated milk mixture a fourth a cup at a time to temper the eggs. Once tempered, scrape the warmed eggs back into the saucepan with a spatula. Add in the orange zest and juice and stir the custard until thick. About 15 minutes.
Set a strainer over the bowl with the cooled mango puree and pour the custard in, scraping with a spatula to get rid of any little cooked eggs bits. This will also leave the orange zest in the strainer as well that is fine its what you want.
Stir together the mixture and add in the remaining cup of cream, vanilla and rum. Stir well then either transfer to airtight containers or place plastic wrap over the bowl and chill completely.
Using an ice cream machine, churn ice cream according to manufacturers directions. My machine takes about 20 minutes to churn.
Transfer churned ice cream to freezer safe containers with lids and freez
I prefer churning ice cream to non-churned so I use an ice cream maker. I make sure the bowl is in the freezer at least 15 hours before churning so it is completely frozen. If you don’t have the freezer space to keep the ice cream maker bowl in it at all times, just make the space the night before. I will pop it into the freezer on the same day I make the custard base, chill the base overnight then churn the next day knowing the ice cream maker bowl is fully frozen.
Let me know if you make this ice cream recipe! Hope you all like it as much as we do.