Mango icecream | Mango ice cream recipe | Mango ice cream at home (2 ways) | How to make mango ice cream

Mango ice cream recipe aka mango icecream is one of the most beloved and desired ice cream recipes worldwide during summer. Nothing can be a better treat to your close ones than this easy to make mango ice cream at home during these sunny days. Its soft, creamy, fruity, refreshing, utterly delicious and perfect to quench the heat. This is a no cook homemade mango ice cream prepared with four basic ingredients, without using ice cream maker and it gets ready to go inside the freezer in just 15 minutes. Isn’t it great? Learn to make this healthy mango ice cream recipe in two different ways and the result will be irresistible.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Mango ice cream (step wise photos)
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Mango icecream is one of my favourite homemade ice cream recipes, especially during summer when fresh, sweet and juicy mangoes are easily available in market. I at least prepare this decadent healthy mango ice cream recipe once every year without any second thought. This homemade mango ice cream recipe tastes way better than market bought ones and is healthy too because artificial food colour, essence or preservatives are not added to the mango ice cream at home. The best part of the mango ice cream recipe is that it is a no churn ice cream recipe and is a custard-based ice cream.

Yes, that’s true. Many people think ice cream cannot get prepared without an ice cream maker and so they never attempt to prepare ice cream recipes at home. Ice cream maker is not a frequently used equipment like grinder in the kitchen. So, most of the people do not have ice cream maker at home. This mango ice cream homemade could be a perfect example for those who have never imagined an ice cream without ice cream maker.

Secondly, because it is a no cook ice cream recipe, so you don’t need to stand in front of the gas during this summer to prepare the custard. Custard based ice cream are very delicate and must be handled with care. Either you need to transfer the custard into the ice cream maker and prepare it as per the instructions provided or you need to beat the custard with hand mixer every hour after removing from freezer until it freezes completely. According to me, a no cook ice cream recipe is much easier than a classic custard-based ice cream and is a perfect recipe for the novice.

This mango ice cream recipe is quite easy and fun to prepare. In fact, grown up kids can participate to prepare this divine under an adult’s supervision. It is an easy ice cream recipe which is prepared with four simple ingredients and gets ready within 15 minutes. It just requires enough time to get set into the freezer. After that, you can have it anytime and anywhere. All the ingredients required to prepare the mango ice cream at home are easily available in any supermarket.

There are many different varieties of Mangoes that are available in market during the summer season in India. Honestly, India is a heaven for mangoes where hundreds of different varieties of mangoes are available. It is quite tough to choose any specific variety of mango to prepare the Mango ice cream recipe. But if you are staying outside India then it’s very tough to get all these varieties of mangoes and your options get quite restricted.

In US and UK, the most popular and easily available variety of mango is large oval sized tommy Atkins mangoes. They are red-green shaded, and they are sweet & tart in taste. Honestly, this variety is not ideal for mango icecream. During summer season, honey mangoes or sometimes alphonso mangoes are available in stores and you can pick those sweet varieties of mangoes for the ice cream recipe easy.

Now-a-days, even mango puree or Mango pulp and frozen mango chunks are easily available in the stores which help people to enjoy the taste of mango at any season. Most of the restaurants use these products to prepare Mango dessert throughout the year.

Today, I am going to share two different ways to prepare this amazingly delicious, soft, fluffy and creamy mango icecream. I can guarantee you that this ice cream recipe will never disappoint you and you will get admired by your family, friends and guests. This homemade mango ice cream recipe could be a perfect treat for summer parties, kitty parties and get togethers.

Mango ice cream recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below in details to make the recipe easier for you on first attempt. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

Method 1

Mango: This is the primary ingredient of the ice cream recipe which adds flavour, taste and colour to it. If you don’t have fresh mango then don’t hesitate to use frozen mango chunks or canned mango pulp.

Cream: This is another most important ingredient of the ice cream recipe which provides a body to it. It induces creamy, soft and fluffy texture to the mango icecream.

Evaporated milk or full cream milk: It provides extra richness and softness to the ice cream.

Sugar: It adds the required sweetness to the smoothie.

Method 2

In this method, you require only 3 basic ingredients mango or mango pulp, cream and condensed milk to prepare the mango ice cream. Condensed milk and mangoes are both sweet enough. So, you don’t require to add any external sweetener for the recipe.

Mango: It adds flavour, taste and colour to ice cream.

Cream: It provides body to the ice cream to make it fluffy.

Condensed milk: It provides richness and sweetness to the mango ice cream.

• Always use water droplets free utensils (I mean completely dry utensils) to prepare ice cream.
• Always use chilled cream for any ice cream recipe.
• If you are staying in a hot place, then refrigerate the bowl where you are going to whip the cream.
• Beat the cream until stiff peaks occur. Don’t over beat the cream or else it will become grainy in texture.
• Mix the mango pulp and the whipped cream with a spatula delicately without deflating the cream.
• To prepare perfect mango ice cream recipe, always use sweeter mangoes that have less fibre. The sweeter mangoes help to add less sweetener and less fibre gives better texture to the ice cream. I always use Alphonso for mango ice cream, and it works great for the recipe.
• For the addition of sweetness, you can use any sweetener like honey or maple syrup other than sugar for the recipe.
• Always freeze the ice cream in an airtight container. You can use small ice cream paper cups with lid too for easy serving.
• If you like to experience some bite within the Mango icecream, then you can add some chopped nuts like cashew, almond, walnut or pistachios too.
• For the addition of external flavour, you can add pinch of cardamom powder or cinnamon powder, saffron streaks or even rose water into the mango ice cream recipe during the time of adding mango pulp into the cream. If you are a hardcore lover of mango flavour like me, then you can skip the flavouring agents from the recipe.
• You can add topping of your own choice on the top of the ice cream during the time of serving like fresh mango cubes or other fruits, chopped nuts, choco chips, chocolate shavings etc.

Many people are not familiar with the term no churn. Simply no churn means no ice cream maker. In short, the ice cream which is prepared without using ice cream maker or ice cream machine is a no churn ice cream.

A custard-based ice cream is a cooked ice cream recipe where you need to prepare a thin and uniform custard using milk, cream, sugar and either corn-starch or egg yolk. Many people use custard powder too instead of egg yolk or corn starch. This process is little bit complex than a no cook mango ice cream. Many factors like temperature of cooking, thickness of custard, duration of cooking etc. needs to be taken care of precisely to prepare the custard-based ice cream.

Always try to use sweet variety of mangoes with less fibre for mango icecream. If the mangoes are less ripe or less sweet, then to balance the taste of the ice cream, you would need to add more sweetener. Some of the famous sweet varieties of mangoes are Alphonso, Kesari, Langra, Himsagar, Amrapali, Badami etc. which are perfect for mango dessert recipes.

If you buy ripe and ready to eat mangoes from store, then it’s always better to refrigerate them to stop them to ripe further and consume within 3-4 days. You can even peel and cut the mangoes into cubes and transfer them in either in zip lock bags or in airtight container. Then freeze them in the freezer for 1-2 months for longer use like in smoothies, pudding etc.

First cut the mangoes lengthwise into three pieces of 1/3rd width. The middle piece contains the stone. Grab the fleshy sides and insert knife in it just above the skin and make Criss cross cuts. Then scoop out the pieces with a spoon or knife.

Don’t try to pop out the fleshy side by putting pressure from the skin towards the fleshy side. You will lose some juice from the mango during the time of doing it and scooping out the flesh process will be messy.

You can peel the sides of the middle piece which contains stone and squeeze out the pulp using your hand.

If your mango pulp is runny then transfer it to a non-stick pan and reduce it over low to medium low flame till it thickens. Stir the pulp frequently during this process. Then allow the reduced mango pulp to cool down completely before preparing the ice cream.

It is always better to use thick mango pulp for mango ice cream recipe because thin mango pulp can create crystals after freezing the ice cream which we obviously don’t want.

Yes, of course. You can use mango pulp for the recipe. In fact, you can enjoy the awesome fruity flavoured ice cream in off season of mangoes with these canned mango pulp. But one thing needs to be taken care of while using readymade mango pulp is that it is sweeter in taste as compared to fresh ripe mangoes. So, adjust the sugar accordingly.

I always recommend using can of Alphonso mango pulp or Kesar mango pulp for the recipe. These two varieties work best for the recipe.

Yes, frozen mango cubes can also be used for the recipe. When juicy mangoes are easily available in market, I always cut and preserve them in freezer in zip lock pouches to enjoy different ranges of mango dessert recipes when mangoes disappear from the market.

Mostly for the Mango ice cream recipe, sugar is used as a sweetener. But if you like to avoid sugar then you can use honey, maple syrup or grated jaggery too for the recipe.

We don’t require too fancy equipment to prepare this no cook mango ice cream. You just need a blender to prepare the mango pulp and a hand mixer to whip the cream. No ice cream machine is required for the recipe.

After getting set, the mango ice cream at home can be stored in the freezer for 1-2 months in an airtight container. In case you want to re-store any leftover portions, remember to close the container properly before putting back to the freezer.

To prepare the mango ice cream recipe no eggs, first cut the mangoes and scoop out the fleshes. Then transfer it into a jar of a blender and blend it to a smooth puree or else you can use canned mango puree for the recipe.

Now a days, there are various types of cream that are easily available in market like whipping cream, whipped cream, heavy cream, double cream and many more. But I personally prefer whipping cream for the homemade mango ice cream.

For method 1

Take a large mixing bowl and pour the chilled whipping cream into it. It is important to take a large bowl for beating the cream because it increases to double its volume after beating.

Add sugar into the bowl and then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.

Add evaporated milk and mango pulp, one by one into the cream. Then with the help of a rubber spatula, mix all the ingredients together and make an even mixture. Be delicate and mix all the ingredients without deflating the cream.

After this, pour the mixture into a dry and clean airtight container and close the lid tightly. Then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.

For method 2

If you are preparing the mango ice cream recipe using condensed milk, then first add the mango chunk and condensed milk into the jar of a blender and pulse it till smooth. Condensed milk and mango pulp both are sweet enough so no need to add any sweetener for the recipe.

On the other hand, whip the cream till stiff peaks occur.

Add the mango pulp-condensed milk mixture into the whipped cream and mix them evenly with a spatula. Then pour the mixture into an airtight container and close the lid. Transfer the container to the freezer and allow it to set.

Many ice cream recipes have already been shared in my previous posts. You may like few of them.

Vanilla ice cream
Nolen gurer ice cream

..And Many more…

1 cup = 250 ml

• 1½ cup Mango chunks or 1 cup mango pulp
• 1½ cups Whipping cream
• ½ cup sugar
• 1/3 cup Evaporated milk or full cream milk

• 1½ cup Mango chunks or 1 cup mango pulp
• 1½ cups Whipping cream
• ½ can 200g Condensed milk

• Chopped nuts like Pistachio, Walnut, Almond or Cashew
• Chocolate shaves or Choco chips
• Fresh fruits like Mango cubes, Berries, Cherry etc.
• Chocolate syrup or caramel sauce

1. First cut the mangoes and scoop out the fleshes. Then transfer 1½ cups mango chunks into a jar of a blender and blend it to a smooth puree or else you can use 1 cup canned mango puree for the recipe.
2. Take a large mixing bowl and pour 1½ cups chilled whipping cream into it.
   Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
3. Add ½ cup sugar into the bowl and then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream.
   Note: Don’t over beat the cream or else the texture of the cream may become little bit grainy.
4. Add 1/3 cup evaporated milk and mango pulp into the bowl. Then with the help of a rubber spatula, mix all the ingredients together and make an even mixture. Be delicate and mix all the ingredients without deflating the cream.
5. After this, pour the mixture into a dry and clean airtight container and flatten the top of the mixture evenly with a spatula or the back of a spoon.
6. Close the lid tightly and transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.

1. First add the mango chunk and condensed milk into the jar of a blender and pulse it till smooth.
   Note: Condensed milk and mango pulp are both sweet enough so no need to add any sweetener for the recipe.
2. Take a large mixing bowl and pour 1½ cups chilled whipping cream into it. Then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur.
   Note: If you don’t have hand mixer then you can whip the cream with a blender till stiff peaks occur.
3. Add the mango pulp condensed milk mixture into the whipped cream and mix them evenly with a spatula without deflating the cream.
4. Pour the mixture into an airtight container and close the lid. Transfer the container to the freezer and allow it to set.

Scoop out the mango icecream into a bowl or in waffle cones. Top it with some chopped pistachio. Serve immediately and enjoy the soothing and refreshing dessert with your family and friends.

Mango icecream | Mango ice cream recipe | Mango ice cream at home (2 ways) | How to make mango ice cream

Serves: 6 Prep Time: 8 Hours and 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

Method 1

• 1½ cup Mango chunks or 1 cup mango pulp
• 1½ cups Whipping cream
• ½ cup sugar
• 1/3 cup Evaporated milk or full cream milk

Method 2

• 1½ cup Mango chunks or 1 cup mango pulp
• 1½ cups Whipping cream
• ½ can 200g Condensed milk

Topping ideas (Optional)

• Chopped nuts like Pistachio, Walnut, Almond or Cashew
• Chocolate shaves or Choco chips
• Fresh fruits like Mango cubes, Berries, Cherry etc.
• Chocolate syrup or caramel sauce

Instructions

Method 1 (Without using condensed milk)

1. First cut the mangoes and scoop out the fleshes. Then transfer 1½ cups mango chunks into a jar of a blender and blend it to a smooth puree or else you can use 1 cup canned mango puree for the recipe.
2. Take a large mixing bowl and pour 1½ cups chilled whipping cream into it.

Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.

3. Add ½ cup sugar into the bowl and then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream.

Note: Don’t over beat the cream or else the texture of the cream may become little bit grainy.

4. Add 1/3 cup evaporated milk and mango pulp into the bowl. Then with the help of a rubber spatula, mix all the ingredients together and make an even mixture. Be delicate and mix all the ingredients without deflating the cream.
5. After this, pour the mixture into a dry and clean airtight container and flatten the top of the mixture evenly with a spatula or the back of a spoon.
6. Close the lid tightly and transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.

 

Method 2 (Using condensed milk)

1. First add the mango chunk and condensed milk into the jar of a blender and pulse it till smooth.

Note: Condensed milk and mango pulp are both sweet enough so no need to add any sweetener for the recipe.

2. Take a large mixing bowl and pour 1½ cups chilled whipping cream into it. Then whip it with the help of a hand mixer. Start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur.

Note: If you don’t have hand mixer then you can whip the cream with a blender till stiff peaks occur.

3. Add the mango pulp condensed milk mixture into the whipped cream and mix them evenly with a spatula without deflating the cream.
4. Pour the mixture into an airtight container and close the lid. Transfer the container to the freezer and allow it to set.