Mango Ice Cream

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Mango Ice cream recipe – So easy to make, Creamy with perfect texture! Refreshing delicious, stress-free dessert better than the store-bought!

mango icecream served in pink bowl with icecream on the loaf pan

Ice cream is summer’s greatest gift to beat the heat!

Store-bought mango ice cream can never capture the real essence of fresh mangoes like when you make the ice cream from scratch!

This Mango ice cream recipe is so tasty and Yummy delicious dessert that you can make at home.

All you need just a few ingredients to make this ice cream recipe.

You can achieve the same quality or sometimes better the store-bought quality ice cream just at home with the minimal ingredients you have at home.

This can be done by two main ingredients cream and condensed milk.
But, For this recipe, I haven’t added cream.

I skipped to use cream, instead, I used whipped cream powder that worked like a charm!

Making ice cream with whipped powder is way easier than fresh cream.

I guarantee there is absolutely no difference in terms of texture, quality, and taste. 

This Ice Cream Recipe is,

1.Simple and minimal ingredients.

2.Taste Better than the store-bought ice cream.

3. It is rich, creamy packed with flavors, this is sure to satisfy your ice cream cravings!

Mango Ice Cream Ingredients:

Mango, condensed milk, whipped cream powder, sugar. Yellow food color

How to make Mango Ice cream:

To make mango puree:

chopped mango chunks in blender
Cut and de-seed the mango and take out only the pulp. Add the mango pulp to a blender.
mango puree in white bowl
Grind to a smooth puree. Transfer to a bowl.
sugar, condensed milk and mango puree in white bowl
Add condensed milk and sugar.
mango icecream mixture in steel bowl with wooden ladle in
Mix well, add yellow food color, and set aside.
whipped cream powder in mixing bowl
To make the whipped cream: Take whipping cream powder in a mixing bowl/stand mixer.
whipped cream is being whipped in stand mixer bowl
Add 1/2 cup chilled water, whip for 5 to 8 minutes to get a soft peak. Refrigerate the whipped cream for 10 minutes.
whipped cream and mango puree in steel bowl
Combine whipped cream and mango: Then add the whipped cream to the mango mixture.
Fold them, just to combine.
mango icecream mixture is in steel bowl
Now the mango ice cream mixture is ready.
Mango icecream mixture is in loaf pan
Pour the ice cream mixture in the freezer-safe container/loaf pan. Cover with an aluminum foil or any tight lid. Freeze for 12 hours. Mango ice cream is ready to be served. 

mango ice cream recipe is being scooped from the loaf pan

Tips to make the best mango ice cream:

If you don’t want to use sugar in your recipe, you can use jaggery or honey, or a combination of sugar, jaggery, and honey. 

Whip the cream till soft peaks are formed. If you over whip it, the cream will curdle and will start releasing water. This will make your mango ice cream mixture runny. 

If you like mango pulp in your ice cream, that’s fine, but if you don’t want any residual pulp, you can strain the mango pulp before you add it to the whipped cream. 

If you want to use less sweet to keep the flavor authentic, use sweet mangoes. You can taste a bit of each mango to see if it’s sweet. 

Cover the mango ice cream when you freeze it. This will prevent water from crystallizing. 

Frequently Asked Questions:

1. How do I serve the mango ice cream?

Scoop out the mango ice cream onto a bowl.

Garnish with finely chopped dry fruits or drizzle honey or caramel.

This tastes good. You can also stick in a wafer. You can also sprinkle a few choco chips or tutti-fruity.

if you are serving the ice cream with a piece of cake. 

2. Which mango is best for the mango ice cream recipe?

It is recommended that you use Alphonso or thothapuri variety.

However, if that is not available, you can use any fresh, ripe mango that is sweet. 

3. How long can I use the mango ice cream?

Though mango ice cream lasts for a very long time in the freezer, it is best if it is consumed in 2-3 days.

After this, ice crystals start forming in the ice cream. Store-bought ice cream has chemicals to prevent this from happening. 

Dessert Recipes you would like to try:

Nutella Brownie

Strawberry Cobbler

Apple Cinnamon Crisp

Pineapple Upside Cake

Grilled Figs with orange sauce

Print
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Mango Ice cream


  • Author: Nithya Narasimhan
  • Prep Time: 10 minutes
  • Cook Time: 12 hours
  • Total Time: 12 hours, 10 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

This mango ice cream is so easy, So creamy better than take -out and you can’t believe how perfect the texture and taste.


Ingredients

Scale
  • 1.5 cups of mango pulp
  • 1/2 cup condensed milk
  • 2 tablespoon sugar
  • 1/2 cup Whipping cream powder
  • 1/2 cup chilled water
  • 2 drops of yellow food color.

Instructions

To make mango puree:

  1. Cut and de-seed the mango and take out only the pulp.
  2. Add the mango pulp to a blender. Grind to a smooth puree.
  3. Transfer to a bowl. Add condensed milk and sugar.
  4. Mix well, add yellow food color, and set aside.

To make the whipped cream:

  1. Take whipping cream powder in a mixing bowl/stand mixer.
  2. Add 1/2 cup chilled water, whip for 5 to 8 minutes to get a soft peak. Refrigerate the whipped cream for 10 minutes.

Combine whipped cream and mango:

  1. Then add the whipped cream to the mango mixture.
  2. Fold them, just to combine.
  3. Now the mango ice cream mixture is ready.
  4. Pour the ice cream mixture in the freezer-safe container/loaf pan. Cover with an aluminum foil or any tight lid. Freeze for 12 hours.
  5. Mango ice cream is ready to be served.

Notes

Tips to make the best mango ice cream:

  • If you don’t want to use sugar in your recipe, you can use jaggery or honey, or a combination of sugar, jaggery, and honey. 
  • Whip the cream till soft peaks are formed. If you over whip it, the cream will curdle and will start releasing water. This will make your mango ice cream mixture runny. 
  • If you like mango pulp in your ice cream, that’s fine, but if you don’t want any residual pulp, you can strain the mango pulp before you add it to the whipped cream. 
  • If you want to use less sweet to keep the flavor authentic, use sweet mangoes. You can taste a bit of each mango to see if it’s sweet. 
  • Cover the mango ice cream when you freeze it. This will prevent water from crystallizing. 
  • Category: Dessert
  • Method: Freezong
  • Cuisine: Indian

Keywords: mango icecream, mango icecream recipe, icecream recipe

 

 

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6 Comments

  1. Wow.. super yummy icecream for summer.

  2. Summer treat.. ????

  3. Nothing like starting off my day reading and learning about something cool. Your blog post accentuated my breakfast perfectly! Thank you 🙂

    1. Nithya Narasimhan says:

      Thank You, Brian.

  4. Mango is my all time fav!!

    1. Nithya Narasimhan says:

      Yes! My favorite too!

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