Last Updated on February 15, 2024
Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!
The distinctive mango flavor combined with coconut milk adds a unique flavor. It’s ideal with a light, fresh Florida dinner. Consider making it the day before you serve it, then, by freezing it overnight, you’ll have perfect ice cream the next day.
Authentic Florida's Fresh Mango Ice Cream
Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!
Ingredients
- 2 ½ cups of cubed mangos (about 3 ripe medium-sized mangos)
- ⅓ + ¾ cup of granulated sugar, plus extra if needed
- 2 ½ Tablespoons of lime juice (1-2 limes)
- 1 ¾ cups of Half & Half cream
- 1 ¼ cups of coconut milk (1 can found in the Asian section of a grocery store)
- 6-8 fresh mint leaves for garnish (optional)
- 1 ice cream maker (optional)
Instructions
- Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with ⅓ cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
- Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2 ½ cups), keep the mixture refrigerated to place over the finished ice cream.
- In a blender or food processor, puree the mango mixture.
- Next, add the lime juice and process it again. Cover and chill for an hour.
- Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining ¾ cup sugar, stirring to dissolve the sugar.
- Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
Fresh Mango Ice Cream Recipe
Ingredients
- 2 1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
- 1/3 + 3/4 cup of granulated sugar, plus extra if needed
- 2 1/2 Tablespoons of lime juice (1-2 limes)
- 1 ¾ cups of Half & Half cream
- 1 ¼ cups of coconut milk (1 can be found in the Asian section of a grocery store)
- 6-8 fresh mint leaves for garnish (optional)
- 1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2 ½ cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened.
If you have an ice cream maker, follow the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!