Mango Ice Cream

Mango ice cream recipe- To make this luscious homemade ice cream all you need are mangoes and a couple of simple ingredients. Deliciously rich, creamy and bursts with mango flavor and the best part it is made without an ice cream maker.

This homemade mango ice cream is creamy and easy to scoop just like store bought ice creams, in fact better as it is loaded with real mangoes, flavorful and ripe! Also this homemade ice cream does not have any ingredient that you cannot pronounce. Learn to make mango ice cream at home easily with my recipe with step by step photos.

For more homemade ice cream recipes please check old fashioned vanilla ice cream, easy watermelon ice cream, Indian butterscotch ice cream, rose ice cream recipes.

Making ice creams at home is a real fun project and the results are super rewarding. I am super thrilled single time when I get that perfect scoop of homemade ice cream.

While I make ice creams at home all around the year, during summer I cannot stop thinking of the flavor of my next homemade ice cream.

This mango ice cream recipe is something we look forward to at every summer. With ripe mangoes everywhere, it is obvious to make ice cream with them right 🙂 Let’s get started 🙂

For more yummy mango recipes please check mango mousse, mango milkshake, eggfree mango muffins, mango cheesecake recipes.

About Mango Ice Cream

Homemade mango ice cream is an excellent summer time dessert that you can easily make at home. Made with fresh or canned mango puree and chunks of ripe mangoes, this ice cream is so good and so much better than store bought ones.

I usually make mango ice cream in two ways. One is with fresh cream, sugar and mango puree and the other is with sweetened condensed milk, cream and mango puree.

Both these mango ice cream recipes yield super creamy ice cream. Mango ice cream with condensed milk is richer compared to the one made with only cream. I sharing both recipes here plus a bonus vegan version and you can choose the one you prefer. Condensed milk is added for creaminess.

Just like any mango recipe, you will need ripe, sweet and thick mango pulp for this ice cream recipe too. Use alphonso mangoes for best results. The mango puree or pulp should be thick, less fibrous and homogenous for best results.

If the mango pulp is runny or fibrous, it will spoil the texture of the ice cream. Adding fruit puree, any fruit not only mango to ice cream base does add a bit of ice crystals to the ice cream.

Fruit purees are mostly water and it does form icy crystals on freezing. Also more fruit reduces the creaminess of the ice cream. You can avoid or reduce it significantly by either

• Increasing the ratio of cream to fruit puree
• reducing the fruit puree, in this case the mango puree a bit to make it thicker.

As you might have guessed I choose to go with the first method because it is quicker 🙂 Also we like our ice cream super rich, so increasing the cream always works for us.

If you cannot get fresh ripe mangoes, you can substitute it with canned mango puree easily. Next you can use any type of cream for this ice cream. Heavy cream, whipping cream or even low fat cream works well. See recipe 3 for vegan options.

While this ice cream tastes wonderful as it is, you can always add some fun toppings like finely chopped mangoes, grilled mango slices, tutti frutti, chopped nuts,

This homemade ice cream will surely satiate your ice cream cravings at the comfort of your home, without having to step out, isn’t it wonderful?

So here is my keeper tried and tested mango ice cream recipe, do try it out and enjoy! It is

super easy to make

fun way to enjoy seasonal mangoes

egg free, vegetarian

no churn, no ice cream maker required

made with simple ingredients

How To Make Mango Ice Cream Recipe

Rinse and wipe 2 large mangoes that ripe and sweet. It is a good idea to taste the fruit before using in any recipe. Peel and chop the fruit roughly. Before beginning with the recipe, you can chill the mixing bowl and beater hands in freezer for an hour. Also make sure your cream is cold too.

Add the chopped mango chunks to a blender jar along with 1/4 cup sugar, 1/2 teaspoon vanilla extract and blend to a very smooth puree.

Add cream to the mixing bowl and start whipping it.

Whip from low speed to high speed until slightly stiff peaks are formed. Do not over whip the cream though.

Next add the prepared mango puree to the whipped cream and fold very gently. Make sure to do it very gently without deflating the cream. There should not be any streaks of fruit puree. At the stage you can tutti frutti.

Transfer the mango ice cream mixture to a freezer safe container or ice cream container, place a piece of parchment paper and close with a tight lid. Freeze for at at least 8 hours, preferably overnight.

Once frozen, you can scoop and serve mango ice cream with some chopped nuts or fresh mango slices.

Mango Ice Cream With Condensed Milk

For this method you need just cream, condensed milk and mango puree. As we are using sweetened condensed milk we can skip sugar.

Chop mangoes roughly and blend into a smooth puree along with vanilla extract.

Next whip cream in a large mixing bowl and whip until soft peaks are formed.

Add condensed milk and mix gently. Finally fold in the mango puree.

Transfer the mango ice cream mixture to a freezer safe container and freeze for 8-12 hours. Scoop and serve as required. You have to let the ice cream thaw at room temperature for 5-10 minutes before scooping.

Vegan Mango Ice Cream Recipe

For vegan version use any non dairy cream instead of dairy cream. You can use dairy free evaporated milk or just follow the first method and make with fruit puree, cream and sugar.

I like to use coconut cream as it can be whipped and it also tastes very delicious when paired with mango, a true tropical delight 🙂

Helpful Tips

For creamy ice cream with less ice crystals, do not increase the quantity of mango puree more than what is given in the recipe.

In any ice cream recipe, adding fruit puree will increase the water content which means less creamy ice cream with some fine ice crystals. To avoid that we have to increase the quantity of cream and that is what I have done here. You can even reduce the mango puree further but the mango flavor will not be that intense.

Use less fibrous variety of mangoes that yield a thick pulp. I always prefer to use alphonso or kesar mangoes.

If fresh mangoes are not available you can use tinned mango pulp or even frozen mango cubes to make mango ice cream recipe.

You can vary the amount of sugar according to the sweetness of mangoes. The quantity of sugar given here yields moderately sweet ice cream.

If you have an ice cream maker you can use it to churn the ice cream as well. After preparing the ice cream mixture, just churn it in your ice cream machine as per manufacturer’s instructions.

If you do not have an electric beater or stand mixer, you can easily use a hand mixer or even your food processor for blending the ingredients.

Frequently Asked Questions

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