All you need is mangoes, condensed milk, and cream to make this homemade Mango Ice Cream recipe, which is smooth and scoop able, much like the ice cream you buy in tubs at the store. Except that this is ice cream that money cannot buy. Because store-bought will never be able to replicate the flavour of fresh mango like you can when you create it from scratch at home!
You won’t believe it till you try it for yourself. This is a creamy ice cream created without the use of an ice cream machine.
The recipe is extremely simple and follows the same steps as any other ice cream with an addition of mango flavour.
I love how this Mango Ice Cream has real fruit in it for a boost in nutrition, but it still tastes like a very decadent treat.Jump to Recipe
What ingredients are in this Mango Ice Cream Recipe ?
There are 4 (yes, just THREE!) ingredients used here:
Mango: Certainly! One cup of fresh mango contains 67 percent of the daily required amount of vitamin C! Not only that, but it contains a high quantity of copper (20%), folate (18%), and vitamins B6, A E B5, and K, to mention a few! I used Alphonso mango pulp that was fresh.
Heavy cream or whipping cream: Fat is an important aspect of our diets since it makes us feel full and pleased. It’s also what gives this ice cream its deep flavour! For this creamy ice cream, I chose a cream with a 25 percent fat content. I like to use Amul Cream.
Organic sugar: A small amount, just enough to taste! If your mango and cream are sufficiently sweet, you may be able to omit the sugar entirely.
How to make this easy ice cream recipe:
Make a mango puree : By dicing the mango pulp and blending it with the skin removed. Taste the pulp, adding sugar as needed, and blending until smooth without adding water. You can also use canned mango puree to avoid this step!
In a mixing dish, pour the cream. Whip the cream until soft peaks form, using a hand mixer or a stand mixer with a whisk attachment. If you don’t have any electrical gadgets, you can utilise a manual hand whisk.
Combine the mango puree and whipped cream in a mixing bowl for 1-2 minutes, or until well blended. If necessary, adjust the sweetness with more powdered sugar.
Fill a freezer-safe container with the mango and cream mixture and close the lid. Tightly close the lid. Freeze for 5-6 hours, or until the ice cream is firm.
Are you ready to eat? Remove the mango ice cream from the freezer and allow it to melt for 5 minutes to soften slightly. Scoop up and eat!
The Nutrition: fresh delicious mango! When you make ice cream at home, you can be sure that the ingredients haven’t been changed or cooked in any way. In a store-bought ice cream tub, you can’t be sure!
The basic ingredients are as follows: Mango, cream, and sugar (if needed) are used in this dish . That is all there is to it. The amount of ingredients on the back of an ice cream tub is mind-boggling! Most of them I can’t pronounce, and it doesn’t even taste as nice with all of the add-ons!
The happiness: I can’t put into words how much joy, fulfilment, and pride a scoop of homemade ice cream will bring into your life. The joy of making something great from scratch is priceless, and it’s a must-do experience.
Mango Ice Cream Recipe | How To Make Mango Ice CreamCourse: DessertDifficulty: Beginner
2 Large Mangoes (to make 2 cups puree)
2 cups Heavy Whipping Cream
1 tablespoon Sugar (As per taste)
- Mango pulp should be diced. Prepare a puree in a blender, food processor, or stick blender, then measure out 2 cups mango puree (about 2 1/4 cups diced mango).
- Using a hand mixer or a stand mixer, whip the cream until stiff peaks form.
- Pour a scoop of ice cream in the mango mixture. Mix until fully mixed – lumps are fine (this is just to lighten it up a bit).
- The mango mixture should then be poured into the cream. Rather than vigorously mixing like cake batter, fold through until lumps are gone . It will take a few minutes to complete this task.
- Fill a container halfway with water (preferably with a lid). If possible, I recommend using glass or a non-reactive container.
- Place a piece of parchment or baking paper on top of the surface. Then cover with a lid or cling wrap.
- Freeze for at least 6-8 hours.
- Remove the parchment paper from the container. Allow for a 5-minute softening period before scooping and serving!
6 servings per container
- Amount Per ServingCalories417
- % Daily Value *
- Total Fat
- Saturated Fat 10g 50%
- Cholesterol 77mg 26%
- Sodium 100mg 5%
- Total Carbohydrate
- Dietary Fiber 1.7g 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Because of its sweetness and deep flavour, the ‘Alphonso’ mango is ideal for making any type of dish. Any other local kind of mango with a naturally sweet flavour would work well in this ice cream.
Definitely! Simply substitute canned pureed mango for the 4 cups of pureed fresh mango. Adjust the amount of sugar to taste after tasting the canned puree.
You can freeze this ice cream for up to 1 month in an airtight container.
Yes, indeed! Crushed nuts such as pistachios and toasted almonds, as well as toasted coconut chips, would be delicious. White, milk, or dark chocolate pieces or chips would also complement this mango ice cream nicely. Do you enjoy a little heat? Before freezing, add a teaspoon of chilli powder, cardamom, or saffron to the mixture to really amp up the taste!