Mango Ice cream Recipe

Mango ice cream recipe with step by step photos – Easy ice cream recipe made with only 3 ingredients heavy cream, mango pulp and sugar.

This mango ice cream is so creamy, rich and soft. It was like heaven in my mouth. It has full and real flavor of mango in it.

You won’t believe that ice cream has no ice crystals in it. Usually crystals are present whenever we make ice cream at home without ice cream machine. But this one is just awesome mango ice cream recipe.

I have added vanilla extract to it and it gives nice vanilla flavor along with mango flavor as well. But you can totally skip it.

Mangoes are in season and first thing I made is aamras and second is this ice cream. I am really excited to share here that this mango ice cream recipe without ice cream machine. I have used this ice cream in making mango falooda.

This homemade mango ice cream is much much better than store bought one. When you make it at home, it has no artificial flavors or colors in it which is really a big plus.

This is really rich ice cream, so two scoops per person is more than enough if you consider yourself as a moderate eater. Otherwise you can of course have it more.

This recipe is adapted from a cookbook ‘Dinner with Friends’ by Jane Price. I did not find any other recipes that suit me, so I have not bought it, but read and noted down the mango ice cream recipe only from the library.

Check out other frozen dessert recipes
Mango popsicles  //  Vanilla ice cream  //  Malai kulfi  //  Mango kulfi

How to make Mango Ice cream recipe (Step by Step Photos):

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1) First make puree of the mangoes. Add required sugar as per the fruit’s sweetness.

2) Pour the cream in a bowl. Keep this bowl and whisk attachment in the freezer for 10 minutes. Why?  If everything is nice and chilled then cream gets whipped very quickly and also gets whipped to its maximum volume.

3) Add 1/4 cup of sugar and start beating the cream, I am using hand mixer. You can do with your hand using wire whisk or use stand mixer with whisk attachment.

4) Beat it till you get nice stiff peak. Be very careful that you don’t over beat the cream, otherwise it will start to curdle and butter will start to separate out.

5) Once you get stiff peak, add mango puree and vanilla.

6) Fold it in using spatula. Do not mix vigorously otherwise cream will deflate.

7) Pour into the shallow and wide container, so it freezes quickly. Cover it and keep in the freezer till it is half frozen about 4 hours.

8) Then take out the container from the freezer, cut into pieces, add it to the blender.

9) Blend it till it becomes smooth and in liquid form again. This will break all the ice crystals that formed.

10) Pour it back to the container. Cover it with plastic wrap. Make sure that plastic touches to the ice cream surface. This prevents the formation of ice crystals on top surface.

11) Freeze it till sets completely. Scoop out into a bowl and serve.

p.s. I have not added any artificial color in the ice cream. the color difference in main photo and in step-by-step photo is because of the lighting. one is taken at night with artificial light while the main pic is taken in the morning with natural light.

Serving suggestion: Serve as a dessert. Or enjoy it any time of the day in summer. If you like, garnish with some pistachio or fresh mango pieces or chocolate syrup. or magic shell. Do you have any other idea for topping?? This mango ice cream can be used in making milkshake or mango falooda.

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4.2 from 5 votes

Mango ice cream recipe

US measuring cups are used (1 cup = 240 ml)

Course Dessert

Cuisine Indian

Prep Time 20 minutes

Total Time 20 minutes

Servings 6 servings

Calories 200kcal

Author Kanan

Ingredients

• 1 ¾ cups Mango pulp or puree (puree from about 3 mangoes)
• 1 ½ cups Heavy whipping cream
• ¼ cup Sugar 1/4 cup of sugar is perfect to sweeten the cream + more as required as per your mangoes' sweetness
• 1 tablespoon Pure vanilla extract

Instructions

How to make Mango Ice Cream Recipe:

• First make puree of the mangoes. Add required sugar as per the fruit's sweetness.
• Pour the cream in a bowl. Keep this bowl and whisk attachment in the freezer for 10 minutes.
• Add 1/4 cup of sugar and start beating the cream.
• Beat it till you get nice stiff peak. Be very careful that you don't over beat the cream, otherwise it will start to curdle and butter will start to separate out.
• Once you get stiff peak, add mango puree and vanilla.
• Fold it in using spatula. Do not mix vigorously otherwise cream will deflate.
• Pour into the shallow and wide container, so it freezes quickly.
• Cover it and keep in freezer till it is half frozen about 4 hours.
• Then take out the container from the freezer, cut into pieces, add it to the blender.
• Blend it till it becomes smooth and in liquid form again.
• Pour it back to the container. Cover it with plastic wrap.
• Make sure that plastic touches to the ice cream surface. This prevents the formation of ice crystals on top surface.
• Freeze it till sets completely.

Nutrition

Calories: 200kcal | Carbohydrates: 24g | Protein: 1.4g | Fat: 11.5g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 190mg | Fiber: 1.5g | Sugar: 22.1g | Vitamin A: 18% | Vitamin C: 28% | Calcium: 3% | Iron: 1%

*Nutrition information is a rough estimate for 1 serving

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