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Mango Ice Cream Recipe

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.
Prep Time15 minutes
Cook Time15 minutes
Freezing Time8 hours
Total Time8 hours 30 minutes
Servings3
AuthorSharmilee J

Ingredients

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 ½ 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.
Nutrition Facts
Mango Ice Cream Recipe
Amount Per Serving (100 g)
Calories 699 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 24g150%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 124mg41%
Sodium 153mg7%
Potassium 739mg21%
Carbohydrates 83g28%
Fiber 3g13%
Sugar 81g90%
Protein 12g24%
Vitamin A 3278IU66%
Vitamin C 65mg79%
Calcium 361mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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