Mango Ice Cream is a yummy, creamy dessert made with just 3 ingredients mangoes, condensed milk and cream. This no churn mango ice cream can be made in just few minutes, it is egg less and no ice cream maker needed. Learn to make Mango Ice Cream Recipe with step by step pictures and video.
This Mango Ice Cream is one the easiest dessert you can make. With just 4 ingredients you can make this easy No Churn Mango Ice Cream. Mango Ice Cream is a surprise treat in summer after weekend / holiday lunch that the family will crave for more. If you like mangoes then this mango ice cream is just for you.
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About Mango Ice cream
Mango Ice Cream is such a treat to enjoy especially during summer when mangoes are in season. We make this Mango Ice Cream with fresh mangoes, condensed milk and cream. Yes no ice cream maker needed just run to a supermarket grab these 3 ingredients, take a bowl and blender and in few minutes your Mango Ice Cream blend is ready to freeze.
No churn ice creams are always my favorite as it is easy to make, no churning every now and then so there is only less cleaning. As it is made with fresh juicy mangoes the taste is just so refreshing and delightful.
This Mango Ice Cream is one of the best ice cream recipes that I made this summer, yes all of us loved it so much and relished it. Yes Mango Ice Cream is easy to make at home, very rich and creamy full of mango flavor.
I am planning to make this again before the mango season comes to an end as this ice cream is on demand by all at home. Mangoes are fresh and juicy so blending it to a ice cream is a great option for summer.
Mango Ice cream Video
Mango Ice Cream 2 ways
- Method 1 : This is the easiest no churn mango ice cream recipe which uses just 3 ingredients mangoes, cream and condensed milk.
- Method 2 : This uses milk, milk powder and cornflour along with mangoes and sugar.
Mango Ice Cream Ingredients
- Mangoes – Use any fresh juicy mangoes that gives more pulp. I used alphonso mangoes which are best for ice creams, milkshakes and recipes of that kind.
- Cream – Whipping Cream is the best option to use for this ice cream but if you cannot find it you can use fresh cream too. But with fresh cream achieving stiff peak is a task so just whip until soft peaks and blend it.
- Condensed milk – Use good quality sweetened condensed milk.
How to make Mango Ice Cream Step by Step
1.To a mixer jar add mango flesh from 3-4 small alphonso mangoes.
2.Blend it to a puree without adding water.
3.Measure 2 cups of this mango pulp and transfer to a container.
4.Add 1 cup sweetened condensed milk to it.
5.Use a whisk and whisk well, should be well blended.
6.The mixture will be slightly thick and creamy.
7.To another mixing bowl add 1 cup frozen whipping cream.
8.Start whipping using a hand blender. You can use handwhisk too but it will take some time to whip. Else use a mixer jar with whipper blade.
9.Keep whipping in medium speed until you start to see the cream turning foamy like this.
10.Mildy stiff peaks is enough just as it is shown here in the below picture.
11.Now add mango condensed milk mixture.
12.Fold in gently.
13.Mix until well combined.
14.Pour into freezer safe containers. I used a regular plastic box with lid and my bread loaf tin.
15.Place a butter paper over it, close with lid and freeze it for minimum 8 hrs.
16.Now after 8 hrs remove the containers from fridge, rest for 5 mins atleast then remove the butter paper.
17.Dip the icecream scooper in warm water.
18.Then start scooping. If it is too hard wait for 2 more mins then scoop.
19.First it may feel hard later after starting to scoop you will feel the creaminess.
20.Yummy Mango Ice Cream is ready.
Scoop, Serve and Enjoy!
Mango Ice cream without Cream
This Mango Ice Cream Recipe does not use cream , condensed milk etc. Instead we use milk, milk powder and cornflour to thicken the ice cream. I know it is a bit time consuming to blend repeatedly to get that creamy texture but trust me,its worth it and you will feel the same after tasting the ice cream.
Ingredients
- 2 cups full fat milk
- 1 cup mango puree
- 1/2 cup sugar
- 2 tablespoon cornflour
- 2 tablespoon milk powder
- Peel the skin from mangoes,then chop it roughly.Transfer chopped mangoes to a mixer jar and blend it to smooth puree.
- In a small mixing bowl take milk powder, then add cornflour.Mix well with a spoon.
- Add 1/4 cup raw milk.Whisk it well so that there are no lumps,set aside. In a sauce pan, bring remaining milk to a rolling boil.
- Now add sugar and mix well until sugar completely dissolves.
- Now add the cornflour mixture and keep cooking until it becomes slightly thick and coats the ladle. Switch off and set aside to cool.Once completely cool, add mango puree to it and mix well.
- Transfer to a freezer proof box, freeze for atleast 4 hrs then pulse it again.Repeat this atleast for 2 more times so 3 times in total.
- Every 2-3 hrs blend it, when its half frozen whip it again.I did it 3 times in total.
- Pour it back to the box and freeze it.Wipe off the water droplets(if any) in the lid.
- See it has got the creamy texture now.Pour it back to the container,close with a lid and freeze for at least 6-8 hrs.I kept it overnight.Scoop and Serve.
Serve chilled!
Notes
- As there is no fresh cream in this recipe, you should beat it more to bring the creamy texture. 3-4 times blending will yield nice creamy ice cream.
- You can even use a hand mixer to blend.
- Just pulse it few times that enough, we just need to break the ice crystals forming so no need to grind for long time,pulsing will do.
- I used senthooram mango variety so it gave nice bright orangeish yellow color.
Expert Tips
- Choose mangoes that are juicy and gives more pulp. Alphonso is hands down the best.
- Do not add water while blending mangoes.
- I was a bit skeptical to use glass container as my new fridge had a warning not to use glass containers in freezer.
- Whipping the cream is really important to get a creamy ice cream.
- You can even add condensed milk with mango pulp and puree it together and then add to whipped cream and mix.
- Always let the ice cream rest in room temperature for at least 5 minutes before scooping for best results.
- If you like chunky mangoes in your ice cream finally add additional 1/2 cup chopped mangoes to the ice cream blend, give a quick mix then pour to freeze.
- If you like saffron flavor add around 10 strands saffron while blending.
Serving & Storage
You can thaw the ice cream then start scooping and serving. Serve scoops of mango ice cream as such or with some chopped mangoes. You can even add crushed nuts while serving.
I usually store in 2 containers for easy usage. This Mango Ice Cream keeps well for about a week in freezer.
FAQS
1.What kind of mangoes should I use?
Use any variety of juicy pulpy mangoes – Alphonso mangoes are hands down the best.
2.Why is my ice cream not creamy and has ice crystals?
If there is more water content in the ice cream blend then crystals may form. Also make sure to wrap with butter paper so that no water droplets enters the ice cream. Sealing the ice cream well avoids formation of ice crystals.
3.Can I use ready made mango pulp / puree?
Yes you can use it but the taste of fresh mangoes in the ice cream will be missing other than that the texture will still be great. When mangoes are not in season but still you want to make Mango Ice Cream then ready made mango puree is a blessing.
4.I do not have a hand mixer. Any other alternates?
You can use a hand whisk but takes a lot of time. Instead use a mixer, use the whipping blade and whip it until stiff peaks form.
5.I cannot source whipping cream? Any other replacements?
You can use fresh cream that is available in supermarkets. Whip it but you may not end up seeing stiff peaks easily – If so it is ok just whip until you see soft peaks then blend it along with mango puree and condensed milk.
If you have any more questions about this Mango Ice Cream Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mango Ice Cream Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mango Ice Cream Recipe
Ingredients
- 2 cups mango puree
- 1 cup whipping cream
- 1 cup condensed milk
Instructions
- To a mixer jar add mango flesh from 3-4 small alphonso mangoes.
- Blend it to a puree without adding water.
- Measure 2 cups of this mango pulp and transfer to a container.
- Add 1 cup sweetened condensed milk to it.
- Use a whisk and whisk well.
- The mixture will be slightly thick and creamy.
- To another mixing bowl add 1 cup frozen whipping cream.
- Start whipping using a hand blender. You can use handwhisk too but it will take some time to whip.
- Keep whipping in medium speed until you start to see the cream turning foamy.
- Mildy stiff peaks is enough just as it is shown here in the below picture.
- Now add mango condensed milk mixture.
- Fold in gently. Mix until well combined.
- Pour into freezer safe containers. I used a regular plastic box with lid and my bread loaf tin.
- Place a butter paper over it, close with lid and freeze it for minimum 8 hrs.
- Now after 8 hrs remove the containers from fridge, rest for 5 mins atleast then remove the butter paper.
- Dip the icecream scooper in warm water.
- Then start scooping. If it is too hard wait for 2 more mins then scoop.
- First it may feel hard later after starting to scoop you will feel the creaminess
- Yummy Mango Ice Cream is ready. Scoop, Serve and Enjoy!
Video
Notes
- Choose mangoes that are juicy and gives more pulp. Alphonso is hands down the best.
- Do not add water while blending mangoes.
- I was a bit skeptical to use glass container as my new fridge had a warning not to use glass containers in freezer.
- Whipping the cream is really important to get a creamy ice cream.
- You can even add condensed milk with mango pulp and puree it together and then add to whipped cream and mix.
- Always let the ice cream rest in room temperature for at least 5 minutes before scooping for best results.
- If you like chunky mangoes in your ice cream finally add additional 1/2 cup chopped mangoes to the ice cream blend, give a quick mix then pour to freeze.
- If you like saffron flavor add around 10 strands saffron while blending.
Hari Chandana
Delicious.. Lovely photographs Sharmi! 🙂
Anita
Can I make this in a ice cream maker? And how?
Sharmilee J
Not sure of icecream maker as I havent used that
Lois Noble
Can I make vanilla icecream without condensed milk and heavy cream?
Sharmilee J
Another recipe with gmc and cms powder is there kindly check that recipe
Sreelakshmi
Tried it, came out really delicious, very similar to store bought ones.Was looking for an ice cream recipe without cream and condensed milk. Thanks for the recipe Sharmi. Mine wasn’t so yellowish ,maybe because of the variety of mango used but was perfect really yummy. Recently started following your blog and all the recipes I have tried out came out great.
Sharmilee J
Thank you so much.Glad to hear such comments.
Shruti
In vanilla or mango..no essence required?
Sharmilee J
Vanilla you need essence but for mango the natural flavour itself is enough no need to use essence.
Ketaki faria
Awesome recipe. Can we replace milk powder? If Yes by what and how much Quantity?
Thank-you
Regards,
Ketaki
Sharmilee J
no there is no replacement for milk powder in this recipe
Raghuraj Pandya
Hello thanks I am looking.to test this tomorrow here in UK.
Two questions,
1. Can I add more milk powder… Can it replace corn flour? Or will it not give me consistency?
2. Milk here is usually low fat 3% ish unless I go for special ones. Can I add normal cream to compensate…. Also the mango puree has good sugar therein … Any change you recommend when using sweetened puree and low fat milk.
Thanks
Sharmilee J
1.I would recommend to stick with same measurements
2.Always use full fat milk for icecreams. If using sweetened mango puree you should reduce sweetened condensed milk ccording to the sweetness.
Hope this helps!