This Mango Chili Lime Ice Cream combines creamy, tropical mango sweetness with a zesty kick of chili and lime, creating a flavor-packed frozen treat.
Rich in protein from egg yolks and whole milk, this dessert offers a satisfying, nutrient-dense indulgence with moderate healthy fats.
Quick to prep and perfect for meal-prep-friendly summer treats, it’s a refreshing way to enjoy a guilt-free dessert.
Creamy Mango Chili Lime Ice Cream
Equipment
- 1 Stand mixer
- 1 heavy-bottomed saucepan
- 1 Wooden Spoon
- 1 Glass jar (for serving)
- 1 Ice Cream Maker
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 4 tablespoons granulated sugar extra
- 3 cups whole milk
- ¼ teaspoon kosher salt
- 2 cups mango puree
- 1 teaspoon chili powder
- 3 tablespoons fresh lime juice
Instructions
- Prepare the Egg Mixture: Begin by cracking 6 large egg yolks into the bowl of your stand mixer. Add 1 cup of granulated sugar to the yolks. Using the whisk attachment, beat the mixture on medium speed for 3–5 minutes until it turns pale yellow, smooth, and creamy. This step is essential for incorporating air into the eggs, which helps create a silky, smooth ice cream texture.Set this mixture aside once ready.
- Heat the Milk Base: Pour 3 cups of whole milk into a heavy-bottomed saucepan. Add the remaining 4 tablespoons of sugar and 1/4 teaspoon kosher salt. Stir the ingredients together to ensure the sugar dissolves completely. Place the saucepan over medium heat, gently warming the milk mixture until small bubbles form along the edges. Do not let it boil, as overheating can curdle the milk. Once tiny bubbles appear, remove the pan from the heat.
- Incorporate Mango, Chili, and Lime: While the milk mixture is still warm, add 2 cups of mango puree, 1 teaspoon of chili powder, and 3 tablespoons of fresh lime juice. Stir thoroughly with a wooden spoon until all ingredients are fully combined. The mango adds natural sweetness, the chili gives a gentle spicy kick, and the lime adds a bright, zesty flavor, creating a balanced tropical taste.
- Temper the Eggs: Tempering prevents the eggs from scrambling when combined with the hot milk. Gradually pour the warm milk mixture into the egg-sugar mixture in small, steady streams, whisking continuously. Take your time—adding the milk slowly ensures a smooth custard base without lumps. Once fully combined, transfer the mixture back into the saucepan.
- Thicken the Custard: Return the saucepan to medium heat. Cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This usually takes 5–7 minutes. To test, run your finger along the back of the spoon; if the line stays clean, your custard is ready. This thickening step is crucial for achieving the rich, creamy texture typical of high-quality ice cream.
- Cool the Mixture: Once thickened, remove the custard from the heat. Allow it to cool at room temperature for 15–20 minutes. For faster cooling, place the saucepan over an ice bath, stirring occasionally. Cooling prevents the mixture from overcooking and prepares it for proper chilling in the refrigerator.
- Chill in the Refrigerator: Transfer the custard into a clean container, cover it tightly with plastic wrap, and refrigerate for at least 4 hours, or overnight for best results. Chilling allows flavors to meld together and ensures the mixture is cold enough for the ice cream maker to churn effectively.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker, following the manufacturer’s instructions. Churn until it reaches a thick, creamy consistency. Depending on your machine, this may take 20–30 minutes. Churning incorporates air into the mixture, giving your ice cream its light, airy texture.
- Freeze for Serving: Transfer the freshly churned ice cream into a freezer-safe container or individual glass jars for serving. Cover tightly and freeze for at least 2–4 hours to allow it to firm up to a scoopable consistency.
- Serve and Enjoy: Scoop the ice cream into bowls or cones. Garnish optionally with fresh mango slices, a light sprinkle of chili powder, or a tiny lime zest twist for added visual appeal and flavor. Enjoy the perfect combination of creamy sweetness, zesty lime, and a gentle chili kick.
Notes
- For best flavor, use ripe, sweet mangoes for the puree.
- Adjust the chili powder to taste; start small for mild heat.
- Make sure the milk is warm, not boiling, before adding to eggs.
- Allow custard to cool completely before churning to prevent texture issues.
- Ice cream can be served soft-serve immediately after churning or frozen for firmer scoops.
- Use an ice bath for faster cooling if in a hurry.
- Optional: garnish with lime zest or chili flakes for extra flair.
Chef’s Secrets To Perfect Ice Cream
The key to achieving ultra-creamy mango chili lime ice cream lies in the custard base.
Always whisk the egg yolks and sugar until pale and frothy; this step incorporates air that gives the ice cream a smooth texture.
Tempering the eggs is crucial—pour the warm milk slowly while whisking continuously to avoid scrambling.
Using heavy-bottomed saucepans ensures even heat distribution, which prevents burning or curdling.
Chilling the mixture completely before churning allows the ice cream to freeze evenly, producing a rich, velvety finish.
Lastly, a touch of chili powder can be adjusted according to your spice preference, creating a unique tropical twist without overpowering the mango’s natural sweetness.
Serving Suggestions For Maximum Enjoyment
This ice cream shines best served in small glass jars, bowls, or cones.
For a gourmet touch, sprinkle a few chili flakes or a zest of lime on top.
Pair it with fresh tropical fruits like pineapple or passionfruit for a vibrant summer dessert.
It also works beautifully alongside light cakes, meringues, or shortbread cookies, adding contrast with its creamy, slightly spicy flavor.
For entertaining, consider layering the ice cream in parfait glasses with fruit compote or granola, creating a visually appealing and refreshing treat that’s perfect for brunches or dinner parties.
Storage Tips For Ice Cream Longevity
To maintain the ice cream’s creamy texture, store it in an airtight, freezer-safe container.
Press a piece of plastic wrap directly on the surface to prevent ice crystals from forming.
Store in the coldest part of the freezer rather than the door to avoid temperature fluctuations.
Homemade ice cream is best enjoyed within 1–2 weeks, though it can last up to a month if properly stored.
If it hardens too much, allow it to sit at room temperature for 5–10 minutes before scooping.
Avoid frequent thawing and refreezing, as this can compromise flavor and texture.
Frequently Asked Questions
1. Can I use store-bought mango puree?
Yes! Store-bought mango puree works perfectly if fresh mangoes are unavailable.
Choose a puree without added sugar or preservatives for the best natural flavor.
If the puree is thick, you can thin it slightly with a splash of milk before mixing into the custard.
2. How can I make it less spicy?
Reduce the chili powder to ½ teaspoon or omit it entirely for a milder version.
You can also balance the heat by increasing the lime juice slightly, which adds brightness without spiciness.
3. Can I make this ice cream vegan?
You can substitute coconut milk for whole milk and a plant-based custard thickener for egg yolks.
The result will be slightly different in texture but still creamy and flavorful, with the mango’s tropical sweetness shining through.
4. What is the best way to serve it?
Scoop directly into bowls, cones, or small jars. For extra flair, sprinkle with lime zest, a few chili flakes, or a small dollop of whipped cream.
Pairing it with tropical fruits or crisp cookies enhances both flavor and presentation.
5. Can I prepare this in advance for parties?
Absolutely! Make the custard ahead of time and chill it in the refrigerator overnight. Churn just before serving, or churn in advance and freeze.
If freezing for a party, allow the ice cream to soften at room temperature for a few minutes before scooping for the perfect texture.
