Mango Ice Cream

Mango Ice Cream

5/5 - (1 vote)

Even the thought of ice cream is enough to conjure dreams of sunny weekend days. The hot weather has everyone craving cool treats, so I made some homemade Mango Ice Cream without an ice cream maker. It was so easy to make and only took 3 ingredients: mangoes, fresh cream, and condensed milk. It’s the perfect summer treat.

While the store-bought stuff is nice, it’s not hard to make a batch of really rich, bend-your-spoon thick ice cream without breaking the bank. When made from scratch with the season’s sweetest mangoes, ice cream captures the real essence of summer. When I made it the very first time my husband was so surprised by its silky texture and flavor. It was hard for him to believe that such a delicious ice cream can be made at home that too without using any preservative. That was the moment we have decided will not gonna buy ice-cream from the store anymore.

The best part of making ice cream at home is that you have full control over the sweetness and the amount of fruit puree. So if you are craving ice cream that is not soo sweet you can definitely make it at home as per your desired taste within 20 minutes (+freezing time! Offcourse)

If you’ve never tried your hand at making this sweet dessert before, you might be surprised by just how easy it is. You’ll feel utterly refreshed and ready for summer after indulging in this sweet.

Homemade ice cream is also a great way to treat guests. Whip the cream, fold it into the sweetened condensed milk, add mango puree, freeze for a few hours, and sweet ice cream bliss is yours. Let’s learn to make delicious creamy Eggless Mango Ice Cream at home by following the step by step process.

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Preparation Time: 20mins  ∏  Freezing Time: 6-7hours  ∏  Servings: 20-22 Scoops

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Mango Ice Cream:

Step1: Take 3 ripe mango wash and peel it. Cut it into pieces and transfer these pieces into the blender. Blend them into a smooth puree and keep aside. Make sure there are no small pieces of mango chunks into the puree.

Step2: In a large mixing bowl, pour 2 cups of chilled heavy whipping cream. (You may also keep the bowl and mixer attachment into the freezer for 15 minutes before using it). Now with an electric hand mixer, begin to whip the cream.

Step3: Whip the cream until it holds stiff, billowy peaks, about 3-4 minutes. Continue whipping the cream until a firm foam has formed. Be sure not to overwhip to prevent the butter from forming.

Step4: Pour 1/2 cup of condensed milk, try to pour all in at one spot to prevent the foam from collapsing. You can adjust the sweetness as per your desired taste.

Step5: Now add the 1 cup of mango puree. (Reserve 2 tablespoon for decorating top layer)

Step6: Gently begin folding the mango puree and condensed milk into the whipped cream. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see it’s evenly mixed — be careful not to deflate the mixture too much or over-mix. Check the sweetness and add more condensed milk if required.

Step7: Use a spatula to scrape all the ice cream base into your bowl, tray or freezer container. Add mango chunks and mix it one last time then smooth the top using a spatula. Add 2 tablespoon of reserved mango puree on top of it.

Step8: Use a toothpick or knife to swirl the mango puree. (This step is optional)

Step9: Then press a piece of cling wrap against the surface to prevent ice crystals from forming. Close the lid. Freeze it for about 6 to 7 hours or overnight, until firm.

Step10: Before serving, let ice cream thaw at room temperature for at least 15 minutes. If it is a hot summer day, things can happen faster. Just check with an ice cream scoop. Thawing will make ice cream more creamy.

Step11: Mango Ice Cream is ready. Serve it in ice cream cups, cones or in a bowl. You can also directly eat from the container if you don’t want to wait. Enjoy!


  • Make sure there are no lumps in the mango puree.
  • Adding mango chunks is totally optional.
  • For more yellowish colour you may add 1 tablespoon of saffron (Kesar) milk into the cream.
  • Be sure not to overwhip the cream as it can curdle and butter will be formed.
  • You can control the consistency of ice cream by freezing less for soft-serve and longer for regular ice cream.
  • You can garnish your ice-cream with tutti frutti, chocolate shavings, chopped mango cubes etc.
  • Taste and adjust the sweetness before freezing it.
  • For an extra softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again then freeze until set.

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