Mangoland Series: Mango Ice-cream

This post starts a series dedicated to mangoes. It also marks one year of blogging: yes, it’s my first blogversary! One of my first posts was dedicated to mangoes. More exactly our local mangoes, from Merritt Island. What better way to celebrate one year than featuring a delicious tropical fruit? This mangoland series will be spread for about a month, with a new mango recipe on each post. Consider it like a show where the mango is the star, playing a new character on each episode. So, stay tuned for more mangoland. To open this series, I present you an extra creamy mango ice cream. Besides being gluten-free and eggless, it has only three ingredients. Easy peasy! And it can be made with or without an ice-cream maker. Plus, since some of you ask me on Twitter for tips to cutting up a mango, I included a “how to cut a mango” image tutorial at the end of this post. Don’t forget to scroll down.

Mango. This stone fruit has its etymology roots on the Portuguese word “manga” (yes, even the mangoes have the Portuguese finger on it), derived from Malayalam language. Portuguese explorers found the aromatic fruit tree in Kerala, an Indian state on the Malabar coast of southwest India. It was in the city of Calicut, in this state, that Vasco da Gama in 1498 completed a sea route to India. The mango was exchanged for some spices and brought to Europe, making it extremely popular, and it was successfully introduced in Brazil, Angola and Mozambique and other tropical countries.

This fruit can vary from color yellow, orange, red and green, being more reddish/orange on the side that receives direct sunlight and more yellowish or greenish on the side that has indirect sunlight. Normally, when the fruit is not yet mature, their color is green, but it depends on the crop. Generally, mangoes are ripe when they are soft to the touch, like a peach or nectarine. The pulp is juicy and very tasty, in some cases fibrous, sweet, enclosing a single large flat oblong pit in the center. A fresh mango contains about 15% sugar, 1% protein and significant amounts of vitamins, minerals and antioxidants, like vitamins A, B and C. Thanks to the presence of iron, it is commonly indicated for treatment of anemia and is beneficial for pregnant women and menstrual periods. People suffering from cramps, stress and heart problems, can benefit from high concentrations of potassium and magnesium. In India, where the mango is the national fruit, it is believed that this super fruit helps stop bleeding, strengthen the heart and bring benefits to the brain.

From June to September it is mango season in Merritt Island, Florida. Here we can find a wide variety of this local fruit, diverging in size, shape, quantity of fiber and taste. On our last trip to get mangoes, we brought Jumbo, Haden, Royal Purple and Sunset and these are mostly fiberless. In taste, for instance the Haden is sweet and tangy while the delicate sunset is more mild, almost tasting like a coconut. The little Royal Purple has a grape touch. At the stand there was a list with more than 20 different varieties grown in this area. The stands selling the fruit are easy to find in this island, connected with the mainland by the Crawlerway, forming a peninsula. Along the roads, there are signs guiding to the stands. But if you just let yourself go, enjoy the beautiful landscape and calmly follow the aromatic bouquet that soon will present you the numerous fruit trees. Now, you just need to reach your hand and touch the king of fruit.

Enjoy this mango ice-cream and I’ll be back soon with another cold dessert, perfect for summertime.

Mango Ice-cream (only 3 ingredients)
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Prep Time
4 hr 30 min
Total Time
4 hr 30 min
Prep Time
4 hr 30 min
Total Time
4 hr 30 min
  1. 2 cups of mango purée
  2. 1 can (14 oz) sweetened condensed milk
  3. 1 pint heavy whipping cream
  1. Mix all 3 ingredients in a blender or mixer until well incorporated. Chill for a couple of hours. Churn in the ice-cream maker, following the manufacturer’s instructions.
  2. Transfer to a freeze-friendly recipient and freeze for about 4 hours.
Tip to still end up with a luscious ice-cream without using the ice-cream maker
  1. Whip the heavy cream in a mixer until soft peaks form.
  2. Mix the sweetened condensed milk with the mango puree in a blender and softly fold it into the whipped cream, using a spatula to incorporate well or just stirring once (stir position) in the mixer.
  3. Transfer to a freeze-friendly recipient and freeze for about 4 hours. Et voilà!
  1. Can be made with or without an Ice-cream machine.
Delicious Wordflux

How to cut a mango (tutorial):

Mango has a flat oblong pit in the center. Holding the mango up, use a sharp knife to slice both left and right sides of the pit center. Now, without cutting the peel, make cuts lengthwise and crosswise to both slices and invert the slices to make the squares pop up. Using a knife, cut all the pieces of the peel. Finally, make a cut around the pit, laying flat on the cutting board, and remove the rest of the peel. Make cuts on this peel and with a knife remove the rest of mango squares. You’re ready to use your mango!

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11 Responses to Mangoland Series: Mango Ice-cream

  1. I love how easy this recipe is! Last time I attempted mango ice cream I used eggs, but this is soooo much quicker. Thanks for sharing – cannot wait for the mango season to be upon us. I read in the paper today that it willbe 5 weeks early this year!!! Yay

    • Hi Martyna, I hope you try this easy recipe with your fresh local mangoes when in season. Nothing compares to local and fresh produce! Thank you.

  2. Love the topic of this series. Mangoes are one of my favorite fruits. I always feel somewhat guilty buying them since they aren’t seasonal, but here in NJ we just don’t grow any.

    • Hey Rivki, NJ is not far away. I wish this local mangoes were a little more commercial to be sell in the country, it is a pitty. But don’t give up on the mangoes anyway, they are a pretty “safe” fruit to eat, even not local, and very nutritious.

  3. Hi Teresa, enjoyed the story of the mango making its way around the world via the Portuguese. The Portuguese just don’t get enough credit for the world they opened up.

    The ice cream looks really good. I would need a bigger bowl than you have pictured for my portion…

    • Thank you Mark. I agree and I’m doing my part on the credit thing ;)
      I’ll have a much bigger bowl ready for you, no problem!

  4. What a great post. Love all the instructions and the pictures. The ice cream looks just fantastic. Come over and visit today. We have a great grilled squash recipe.

  5. Carolyn at #


    I am doing an end of summer ice cream round up on my own blog and would love to include this recipe. I would use one of your images, and link back to you, but I wouldn’t be posting the recipe directly. If you would like to be a part of it, please email me at carketch29 (at) yahoo (dot) com.



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