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.

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

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.

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 [email protected]. 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

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