Homemade Mango Ice Cream

This Homemade Mango Ice Cream recipe is not only simple and easy to make but it is also creamy with full of flavor from the fresh mangoes. You don't need any ice cream maker to prepare this recipe. One of the best summer recipes to try to beat the heat when mangoes are in season.

Hello all, after a short break from the mango series, I am back with a simple and easy 3 ingredient summer recipe that is a perfect treat for all mango lovers.

IF YOU HAVE MISSED IT CHECK THESE DELICIOUS, SIMPLE, AND EASY RECIPES USING MANGOES.

• Mango Mastani or Mango Thick Shake
• White Chocolate Mango Mousse
• Chia Mango Pudding - This is healthy and the best!
• Mango Vermicelli Kheer (Mango Payasam) 
• Raw Mango Rice
• Mango thandai
• Ugadi pachadi
• Tropical Fruit salad
• Aamras

Yes, you heard it right.  To make this mango ice cream at home, you just need good quality mangoes, whipping cream, and condensed milk.

This ice cream recipe is no churn, eggless, plus you don't need cornstarch, corn syrup, or any artificial essence. And there is no compromise on taste or flavor. It is better than store-bought ice cream which is packed with preservatives and some ingredients that I can't even read. The best part about making mango ice cream at home is you get to taste the real fresh mangoes. What is better than that?

My love for fruit-based ice cream emerged the first time I visited Naturals ice cream parlor in India. The ice creams here felt very natural as per the name and the flavors felt so real, unlike other ice creams that use artificial flavorings and sweeteners. When I really missed them in the USA, I started making my own ice cream at home. You can check my recipe on ROASTED ALMOND ICE CREAM and then the love that emerged for ice cream has never left.

I was inspired to try several other ice creams at home after I tried Haagen-Dazs and Graeter's ice cream in the United States. These two have the best flavors of ice cream and I think I have tried almost all...!!!!! DULCE DE LECHE ICE CREAM is one of my favorites.

Ingredients for Homemade Mango Ice Cream

4 cups Fresh Mango puree
500ml chilled Heavy whipping cream ( US 1 pint)
400g Condensed milk ( 1 tin or 16 oz)
1 cup fresh ripe Mango chunks

How to make mango ice cream at home?

• To make mango puree, I have peeled, chopped, and added mango chunks to the blender. Blend to a thick smooth paste without adding any water.
• Transfer this to a bowl, add condensed milk and whisk well using a hand-held electric beater. Keep it in the refrigerator till you are ready to use it.
• In a separate clean bowl, whip heavy cream till it forms firm peaks. Do not over whip.
• Add ⅓ portion of whipped cream to the mango puree and condensed milk mixture and fold gently. Do not mix vigorously.  The cream may deflate and your ice cream won't be light and creamy.
• Repeat this process for the remaining whipped cream.
• Transfer this to a loaf pan or any container and cover it with cling film or plastic wrap. Freeze it for 2 hours.
• After 2 hours, add mango chunks and gently fold them into the ice cream. Cover it with cling film.
• Put this back in the freezer and let it set for 6 to 8 hours or overnight.
• Just before you are ready to serve place the ice cream out on the kitchen counter for few minutes so that you can scoop your ice cream easily.

Tips to make the best ice cream

• The mangoes that I used were really very sweet and a can of condensed milk was sufficient. If you find the mango puree and condensed milk mixture is not to your desired sweetness, add some sugar and whisk until it has dissolved.
• After the first 2 hours of freeze time, add the mango chunks (totally optional, but who doesn't love sweet chunks of mangoes in ice cream right?). If you plan to skip adding mango chunks, don't forget to stir the ice cream after 2 hours of initial freezing so that you don't get ice crystals in your ice cream.
• Thicker the mango pulp,  creamier and smooth will be your ice cream. Juicy, watery mango pulp may form crystals in your ice cream.
• Make sure the mangoes chosen are not fibrous.
• Chill the bowl and beaters you are going to whip cream for 1 hour at least if you are staying in a place where the temperature is very high.
• You can simply skip mangoes and mango puree and just add vanilla extract to make creamy no-churn vanilla ice cream or if you are a chocolate lover, add around ½ cup unsweetened cocoa powder to make chocolate ice cream.
• If fresh mangoes are not available you can use canned mango puree but nothing can beat the taste of the fresh ones. Canned mango puree has additional sweeteners and preservatives. For fresh mangoes, you may have to adjust the sweetness accordingly.

Can I add any additional flavorings or topping to mango ice cream?

I would say it is not needed. Let it be mangoes and only mangoes. But if you still want to add, some of the flavors that go well with mangoes are nuts and berries, white chocolate sauce, caramel sauce, toasted coconut, mint, etc.

I have a few friends who like some spice in their ice cream. If you are like them, add the spices before you put the ice cream in the freezer. Some of the spices that I know that pair well are cayenne powder (red chile powder), cardamom, cinnamon, saffron (kesar), etc.

Which mangoes taste the best for ice cream?

Fresh ripe sweet mangoes like Alphonso (hapus) tastes the best. But I agree these are expensive but worth a try.  Feel free to use any other sweet mangoes like Badami, Kesar, dasheri, chausa, himsagar, mundappa, neelam, raspuri, malgoa, mallika, etc.  Just make sure they are ripe, sweet, and not fibrous.

If you want to prepare this ice cream for a special occasion, birthday parties, romantic dates, Diwali, or during fasting (vrat or upvas) days, you can use frozen mangoes or canned mango pulp or puree.

What if the mango puree is watery or not thick enough?

You can put the puree in a pan or skillet and cook on medium-low flame for 8 to 10 minutes or till it is reduced to half. This will not only give great texture but also an intense mango flavor to your ice cream. If the mangoes are not very sweet, you may add sugar to the puree before cooking or after the puree has reduced to half.

How to make vegan mango ice cream?

Use coconut cream instead of regular heavy cream to make mango ice cream or mango coconut ice cream and replace condensed milk with dairy-free condensed milk.

Can I use an ice cream maker to prepare mango ice cream?

Yes. Simply blend all the ingredients and pour into an ice cream maker. Churn as directed in the manual till the ice cream has frozen.

How long does homemade mango ice cream last?

I recommend eating homemade ice cream within 4 to 5 days to avoid any formation of ice crystals, provided if anything lasts !!! Since we don't add any preservatives and chemicals, and with repeated thawing and refreezing the flavor and texture of the ice cream goes down - so finish it off when it's fresh.

You can also try to build on recipes like MANGO MASTANI OR MANGO THICK SHAKE 

What causes ice crystals in homemade ice cream?

Too much water content in the mango puree may be the primary factor. So make sure the puree is thick. Also, make sure you close the loaf pan, tub, or container tightly with a cling film or lid.

Can I use my blender to make ice cream?

Yes. Instead of whipping cream separately, whip all the ingredients together till soft peaks are formed, and then pour into a loaf pan for freezing.

Detailed recipe for Easy Homemade Mango Ice cream - Eggless, No churn

Homemade Mango Ice Cream | How To Make Mango Ice Cream | Easy Eggless No Churn Ice Cream Recipe

Kushi

This Homemade Mango Ice Cream recipe is not only simple and easy to make but it is also creamy with full of flavor from the fresh mangoes. You don’t need an ice cream maker to prepare this recipe. One of the best summer recipes to try to beat the heat when mangoes are in season.

5 from 25 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Freezing time 8 hrs

Total Time 8 hrs 20 mins

Course Desserts, sweets

Cuisine American, Australian, Indian, Mexican, United Kingdom

Servings 8

Calories 463 kcal

Ingredients

  

1x2x3x

• ▢ 4 cups Mango puree , fresh
• ▢ 500 ml Heavy whipping cream , chilled (US 1 pint)
• ▢ 400 g Condensed milk (1 can or 16 oz)
• ▢ 1 cup Mango , fresh ripe chunks

Instructions

 

Step I

• To make mango puree, I have peeled, chopped, and added mango chunks to the blender. Blend to a thick smooth paste without adding any water.
• Transfer this to mango puree (see above step) to a bowl, add condensed milk and whisk well using a hand-held electric beater. Keep it in the refrigerator till you are ready to use it.
  4 cups Mango puree, 400 g Condensed milk

Step II

• In a separate clean bowl, whip heavy cream till it forms firm peaks. Do not over whip.
  500 ml Heavy whipping cream
• Add ⅓ portion of whipped cream to the mango puree and condensed milk mixture (from above) and fold gently. Do not mix vigorously. The cream may deflate and your ice cream won’t be light and creamy.
• Repeat this process for the remaining whipped cream.

Step III

• Transfer this to a loaf pan or any container and cover it with cling film or plastic wrap. Freeze it for 2 hours.
• After 2 hours, add mango chunks and gently fold them into the ice cream. Cover it with cling film.
  1 cup Mango
• Put this back in the freezer and let it set for 6 to 8 hours or overnight.
• Just before you are ready to serve, place the ice cream out on the kitchen counter for a few minutes so that you can scoop your ice cream easily.
• Homemade Mango Ice Cream is ready. Serve and enjoy.

Notes

• The mangoes that I used were really very sweet and a can of condensed milk was sufficient. If you find the mango puree and condensed milk mixture is not to your desired sweetness, add some sugar if needed and whisk until it has dissolved.
• After the first 2 hours of freeze time, add the mango chunks (totally optional, but who doesn’t love sweet chunks of mangoes in ice cream right?). If you plan to skip adding mango chunks, don’t forget to stir the ice cream after 2 hours of initial freezing so that you don’t get ice crystals in your ice cream.
• Thicker the mango pulp, the creamier and smooth will be your ice cream. Juicy, watery mango pulp may form crystals in your ice cream.
• Make sure the mangoes chosen are not fibrous.
• Chill the bowl and whisk used to whip the cream for 1 hour at least, especially if you are staying in a place where the temperature is very high.
• You can simply skip mangoes and mango puree and just add vanilla extract to make creamy no-churn vanilla ice cream, or if you are a chocolate lover, add around ½ cup of unsweetened cocoa powder to make chocolate ice cream.
• If fresh mangoes are not available, you can use canned mango puree. But nothing can beat the taste of fresh mangoes. Canned mango puree has additional sweeteners and preservatives. For fresh mangoes, you may have to adjust the sweetness accordingly.
• Read the entire post above for more details. 

Nutrition

Calories: 463kcalCarbohydrates: 51gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 82mgPotassium: 494mgFiber: 2gSugar: 49gVitamin A: 2660IUVitamin C: 56mgCalcium: 200mgIron: 0.4mg

Tried this recipe?Let us know how it was!

If you like this Mango Ice Cream Recipe

Don't miss to check out other delicious recipes for summer!!

Mango Mastani	Falooda
Mango White Chocolate Mousse	Mango Chia Pudding
Mango Vermicelli Kheer	Dulce de Leche Milkshake
Roasted Almond Ice cream	Dulce De Leche Ice Cream

For more recent updates, follow me on Pinterest, Instagram, and Twitter. 

***Click below to save it on Pinterest***