Mango Dark Chocolate Chunk Ice Cream Recipe

Introduction

This Mango Dark Chocolate Chunk Ice Cream is a deliciously creamy treat that combines the tropical sweetness of ripe mangoes with rich dark chocolate pieces. It’s a perfect homemade dessert for warm days or any time you crave something fruity and indulgent.

Ingredients

• 4 large mangoes, peeled and cubed
• 2 cups cold heavy whipping cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup light brown sugar, loosely packed
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• pinch of salt
• 7 ounces dark chocolate, chopped

Instructions

1. Step 1: Combine mangoes, heavy cream, milk, sugar, brown sugar, corn syrup, vanilla, and salt in a high-powered blender or food processor. Blend on high for 30 seconds or until smooth. Be careful not to blend too long to avoid the cream thickening into whipped cream.
2. Step 2: Transfer the mixture to a metal or glass bowl (plastic is acceptable if needed). Place the bowl in an ice bath, ensuring the ice does not overflow into the mixture. Chill for about 30 minutes or until cold.
3. Step 3: Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. If necessary, do this in two batches. Churn for 20-25 minutes until the texture resembles thick soft serve. Add the chopped dark chocolate chunks during the last few minutes and churn until evenly combined.
4. Step 4: Transfer the ice cream into a parchment-lined loaf pan or freezer-safe container. Cover with plastic wrap and freeze for at least 4-6 hours, or overnight, until firm.

Tips & Variations

• For extra flavor, try adding a splash of lime juice to the mango blend before freezing.
• Use bittersweet or semisweet chocolate chunks if you prefer a sweeter contrast to the mango.
• If you don’t have an ice cream maker, pour the mixture into a container and freeze, stirring every 30 minutes until smooth and firm.
• Make sure mangoes are fully ripe for the best sweetness and flavor in your ice cream.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week for best quality. To soften before serving, let it sit at room temperature for 5-10 minutes. Stir gently if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango instead of fresh?

Yes, you can use frozen mango cubes. Thaw them slightly before blending, but drain any excess liquid to avoid watering down the ice cream.

Do I have to use corn syrup?

Corn syrup helps improve the texture by preventing ice crystals. If you don’t have it, you can substitute with an equal amount of honey or skip it, but the ice cream may be slightly icier.

Mango Dark Chocolate Chunk Ice Cream Recipe

---

★★★★★

4.8 from 56 reviews

• Author: Aiden
• Total Time: 5 hours 15 minutes
• Yield: About 1 quart (4 servings) 1x

Pin Recipe

Print Recipe

Description

Delight in a creamy and refreshing homemade Mango Dark Chocolate Chunk Ice Cream. This luscious treat combines ripe mangoes blended with rich cream, then churned into a smooth ice cream studded with dark chocolate chunks for a perfect balance of fruity sweetness and decadent chocolate.

---

Ingredients

Scale 1x2x3x

Fruit Base

• 4 large mangoes, peeled and cubed

Ice Cream Mixture

• 2 cups cold heavy whipping cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup light brown sugar, loosely packed
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Add-ins

• 7 ounces dark chocolate, chopped

---

Instructions

1. Blend Ingredients: Combine the peeled and cubed mangoes, cold heavy whipping cream, whole milk, white sugar, light brown sugar, light corn syrup, vanilla extract, and a pinch of salt in a high-powered blender or food processor. Blend on high for about 30 seconds until the mixture is smooth, taking care not to overblend to avoid turning the cream into whipped cream.
2. Chill Mixture: Transfer the blended mixture to a metal or glass bowl and place it in an ice bath to cool. Be cautious not to fill the ice bath too high to prevent water from mixing with the ice cream base. Chill for approximately 30 minutes or until the mixture is thoroughly cold.
3. Churn Ice Cream: Pour the chilled mixture into your ice cream maker bowl. Depending on the capacity of your machine, you might need to churn in two batches. Churn for 20 to 25 minutes until the ice cream reaches a thick, soft-serve consistency. During the last few minutes of churning, add the chopped dark chocolate chunks and continue churning until they are evenly distributed.
4. Freeze to Firm: Transfer the churned ice cream to a parchment-lined loaf pan or any freezer-safe container. Cover tightly with plastic wrap and place it in the freezer for at least 4 to 6 hours, or preferably overnight, to firm up before serving.

Notes

• For best texture, use ripe but firm mangoes to enhance the flavor and to avoid a watery mixture.
• Using a metal or glass bowl for chilling helps cool the mixture faster than plastic bowls.
• If you do not have corn syrup, a substitute can be honey or glucose syrup for similar texture.
• Ensure the ice cream maker’s bowl is well frozen before use to achieve optimal churning results.
• Store the finished ice cream in an airtight container to prevent freezer burn and preserve flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: mango ice cream, dark chocolate chunk, homemade ice cream, fruity ice cream, summer dessert, frozen dessert