Indian Recipes

Mango ice cream (2 choices)

Get two mango ice cream recipes that will be your new favorite summer treat. Smooth, fluffy and soft, these 3 ingredients mango ice cream with condensed milk, whipped cream and mangoes are incredibly easy to prepare. Learn how to make these simple, no-hassle recipes using my video and step-by-step photo guide.

Mango ice cream scoop in an ice cream bowl with a red cherry on a wooden tray

About the recipes

You will find that these two mango ice cream recipes are easy. All you need is a blender to mix the mangoes and a beater or stand mixer to whip the cream. You don't need an ice machine at all.

The first version of mango ice cream contains condensed milk, whipped cream, and mangoes. The second version consists only of cream, sugar and mangoes.

For both recipes, I recommend using mangoes, which make up a thick pulp. Alphonso mangoes are best because they make a thick pulp. In the case of liquid, juicy or watery pulp, ice crystals form in the ice. I also suggest including whipped cream or heavy cream.

Recipe 1: with condensed milk

a bowl of 3 ingredients mango ice cream

This 3-ingredient mango ice cream is very simple and easy to prepare. All you need is a beater or a stand mixer and a blender.

There is no added sugar in the recipe as the sweetness from condensed milk is simply enough to sweeten the ice cream. If you prefer, you can always add some sugar if needed.

Try to use sweet-flavored mangoes as you don't need to include sugar in the recipe. I had used the Indian variety of Alphonso mangoes which were sweet. If your mangoes aren't sweet, add some sugar.

From mangoes? No worries. Wrapped mango pulp is your companion here and uses it to make the ice cream.

If you have access to Alphonso mangoes, add them. Nevertheless, you can make this mango ice cream recipe with any type of sweet mango. However, make sure that your mangoes are not fibrous.

Recipe 2: with cream

Scoops of mango ice cream in two glass bowls, garnished with a mint leaf on a green board

This second variant is again a mango ice cream with three ingredients, which is made from mangoes, fresh cream and sugar or honey. Yes, vanilla is also added which makes it the fourth ingredient. But it's completely optional and you can just skip it.

In this second twist on the mango ice cream recipe, you need to whip or whip the ice cream mixture if it is partially frozen. This adds an extra step to the recipe. But let me tell you the flavors and textures are great and you get a soft, smooth ice cream.

I make these mango ice cream recipes a couple of times during the summer. In the Indian summer season, the markets are flooded with mangoes. I always make it a point to buy organic mangoes this season.

We love mangoes. What about you? Every year I make a lot of mango-based desserts and drinks. I've already shared around 33 Mango recipes. Some of our favorites are:

Mango cake

Simple • • 1 Mr 5 min

simple mango cake (whole grain)

Mango mousse recipe "data-pin-nopin =" 1 "srcset =" https://www.vegrecipesofindia.com/wp-content/uploads/2012/05/mango-mousse-recipe08-280x280.jpg 280w, https : / /www.vegrecipesofindia.com/wp-content/uploads/2012/05/mango-mousse-recipe08-500x500.jpg 500w, https://www.vegrecipesofindia.com/wp-content/uploads/2012/05/ mango mousse recipe08-580x580.jpg 580w "data lazy sizes =" (maximum width: 280px) 100vw, 280px "data pin description =" Mango mousse recipe with step-by-step photos. This mango mousse recipe is egg-free and vegetarian as no gelatin or even agar agar is used to set the mousse. #mangomousse #vegetarianmousse "src =" https://www.vegrecipesofindia.com/wp-content/uploads/2012/05/mango-mousse-recipe08-280x280.jpg "/>

<p class=Simple • • 10 min

Mango Mousse Recipe, How To Make Mango Mousse

Recipe for mango pudding "data-pin-nopin =" 1 "srcset =" https://www.vegrecipesofindia.com/wp-content/uploads/2017/05/mango-pudding-recipe-280x280.jpg 280w, https: / /www.vegrecipesofindia.com/wp-content/uploads/2017/05/mango-pudding-recipe-500x500.jpg 500w, https://www.vegrecipesofindia.com/wp-content/uploads/2017/05/mango- Pudding-recipe-580x580.jpg 580w "data-lazy-sizes =" (maximum width: 280px) 100vw, 280px "data-pin-description =" mango pudding recipe with step-by-step photos. This mango pudding recipe is a smooth, velvety, and soft Thai mango pudding made from coconut milk. The mango pudding has the nice flavors of mangoes and coconut. #mangopudding "src =" https://www.vegrecipesofindia.com/wp-content/uploads/2017/05/mango-pudding-recipe-280x280.jpg "/>

<p class=15th min

Mango pudding

Mango kulfi sliced ​​and whole on a white plate on a dark brown napkin

Simple • • 15th min

Mango Kulfi

Recipe 1: mango ice cream with condensed milk

Prepare and chop the mangoes

1. Rinse 3 medium Alphonso mangoes (560 grams) in water a few times, then wipe dry. You can use other varieties of sweet tasting mangoes as well.

Three mangoes on a wooden cutting board

2. Then chop the mangoes. For the video, I cut the mangoes by slicing the two sides and then chopping the mango meat as shown in the video above.

But be careful when using this method and hold the mangoes on a cutting board and then cut them into slices. Do not hold it in your hands and cut it into slices.

You can choose the regular method by peeling mangoes first and then chopping them later.

Meat chopped into cubes on mango slices

Mix the mangoes with the condensed milk

3. Then put the chopped mangoes in a blender or bullet mixer. If you have out-of-season mangoes, add 1.5 to 2 cups of canned mango pulp.

Mango cubes from a mango slice that is placed in a blender with a spoon

4. Also add 1 can of sweetened condensed milk (400 grams). You can use any brand of condensed milk.

Condensed milk is poured into the mangoes in the blender

5. Stir until smooth and set aside.

Blenders mix the mangoes

6. Make sure that there are no small or finer pieces or pieces of mango in this mixture.

The mixture of mango and condensed milk is shown with a spoon

Whipped cream

7. In another large bowl, take 3.5 cups of chilled whipped cream. You can also use cream. I used the Indian brand Amul fresh cream. Start whipping the cream with an electric bat.

Whipped cream is whipped in a white bowl

8. Whip until you get stiff tips at medium to high speed. Do not overdo it as the cream can curdle.

Amul cream takes more time to whip, so take an average of 7 to 9 minutes whipping them until you get stiff tips.

Make sure the cream is chilled. You can even keep the bowl in the refrigerator for a few hours.

Close up of whipped cream with stiff tips for making mango ice cream from scratch

9. Then add the mango + condensed milk mixture. Do you love vanilla with mangoes? In this step, add ½ teaspoon of vanilla extract.

Mango mixture on top of the whipped cream

10. Gently whip and mix at the lowest speed with the electric mixer until everything is well blended and the mixture is uniform. Don't do this step of mixing too often.

TIP: Do a taste test and if the ice cream is too sweet for your taste buds, sprinkle 2 to 3 tablespoons of milk. Whip and mix again.

Mango mixture and whipped cream are mixed with the electric mixer

11. Align with a spatula.

Mango ice cream mixture leveled with a spatula in a white bowl

12. Cover the bowl with a sturdy lid or seal it tightly with aluminum foil or cling film. Freeze for 6 to 7 hours or overnight.

For a softer texture, you can remove the ice from the bowl after halfway hardening and then whip or mix again.

Remember to close or cover the ice tightly to prevent ice crystals from forming on the ice.

Bowl covered and sealed with aluminum foil

13. A photo below of the mango ice cream after it has set.

Mango ice cream frozen and set

14. Before serving, keep the ice cream bowl at room temperature for a few minutes or until you can easily scoop it out. Use an ice cream scoop to remove the mango ice cream.

Serve the mango ice cream in sundae or bowls.

Mango ice cream scoop in an ice cream scoop

Recipe 2: mango ice cream recipe (with whipped cream)

Make mango puree

1: Peel and chop the mangoes and place in a blender or blender jar.

chopped mangoes in a blender

2: Mix to a smooth pulp.

Mangoes mixed into a smooth, thick pulp

Add sugar

3. Then put sugar or jaggery powder and vanilla extract in a blender along with the mangoes. You can also use honey.

I made this ice cream with both sugar and jaggery powder. The ice cream tastes good in both directions.

Note that you can add sugar or jaggery as you mix the mangoes.

Sugar and vanilla were added to mango pulp in a glass bowl with a steel spoon

4. Mix well until the sugar has dissolved.

Use a spoon to mix the sugar and vanilla evenly with the mango pulp

Whipped cream

5. In another bowl, whip the whipped cream with an electric mixer.

Whipped cream in a glass bowl

6. Beat until you get soft tips in the cream. Don't overdo it, as the cream will curdle and you will get buttermilk and butter.

Whipped cream whipped to soft tips

Mix up mango pulp

7. Put the mango pulp in the whipped cream.

Mango pulp on the whipped cream

8. Fold or blend gently. Do not mix vigorously or vigorously – this would cause the mixture to fall flat and lose its volume, resulting in a dense texture.

    Mango pulp and whipped cream are mixed and folded with a spatula

9. All of the ice cream mixture should be mixed evenly.

Mango ice cream mixture in a bowl

10. Pour the ice cream mixture into a freezer-safe container or box. Cover the container tightly with a lid. Even the top with a spatula.

Mango ice cream placed in a steel container

Freeze

11. Keep the ice in the freezer for a few hours until it is half solid or half frozen. Remove the ice and put it in a blender jar or bowl.

semi-frozen and slightly melted mango ice cream in a glass bowl

Whip and freeze for the second time

12. Hit again until everything is smooth and you see the volume increase. You can also whip in a blender or food processor. Then pour into the same container and freeze until the ice is frozen and solid.

Make sure you cover the container tightly with a lid to prevent ice crystals from forming.

If you want, you can also whip the ice again after it's partially hardened for a smoother texture.

Mango ice cream is whipped

Serving suggestions

Remove the frozen mango ice cream. Wait 5 to 6 minutes for it to be easier for you to scoop through the ice.

  • Plain and simple: You can enjoy both mango ice cream as it is.
  • Sweet toppings: Topping made of honey, maple syrup, chocolate sauce, caramel sauce is simply delicious.
  • Nuts and berries: Add chopped nuts, tuffi frutti, or dried berries to add some crunch or chewy candy. Garnish with a few mint leaves for a little freshness.
  • Seasonal fruits: Fresh fruit garnishes such as cherries, strawberries and blueberries provide beautiful colors and improve the taste. A topping with mango cubes tastes so good too.
  • Chocolate love: All chocolate lovers, enjoy the ice cream with chocolate chips, chocolate syrup or chocolate sauce.
  • Prepare desserts: You can make desserts like trifle, falooda, or floats. Serve with chilled pudding or a vegetarian jelly. Like vanilla ice cream, mango ice cream goes well with a brownie or melted cake.

Scoops of mango ice cream in a glass bowl, garnished with a mint leaf

Storage and leftovers

Place leftover ice in a covered box or container and keep frozen in your freezer. You could also push that forward and freeze for about two months.

Expert tips

  • Mangoes: To avoid the formation of ice crystals, use mangoes, which give a thick pulp when mixed. Mangoes with a lot of water form ice crystals.
  • Cream: For a softer and creamy texture, prepare the mango ice cream with whipped cream or heavy cream. Whip the cream well for best results and a softer texture. You can also whip the cream in a blender or hand blender.
  • Sweeteners: The sweetness can always be adjusted to your liking. You can use raw sugar honey, jaggery, maple syrup, coconut sugar, and palm sugar to make the second version of the recipe.
  • Colour: The color of the mangoes varies from light yellow to deep light yellow. So the color of the mangoes you used will determine the color of your mango ice cream.
  • Vegan version: You can choose to make the second mango ice cream vegan. Replace whipped cream with coconut cream.
  • Scaling: Both recipes are easily scalable to make a small or large batch.

FAQs

Can I make these mango ice cream recipes in an ice cream maker?

Yes, in any case. First, prepare the mango pulp. For the second recipe, mix the mangoes with the sugar. Then add the remaining ingredients (whichever recipe you're using) and mango pulp to your ice cream maker. Stir until the ice is frozen.

What causes ice crystals in homemade ice cream?

Ice crystals appear in any homemade ice cream when the ice cream mixture contains too much water. In making these recipes, I recommend using whipped cream or cream and mangoes, which make a thick pulp when mixed together.

If the mangoes are very juicy and watery, the pulp will be runny and watery, which will lead to the formation of ice crystals. Also, remember to close or cover your ice cream bowl or box securely and tightly to prevent ice crystals from forming.

How can I make mixed ice cream with these recipes?

Simple! Instead of whipping the cream separately, beat the cream with the mango puree in a blender until soft peaks form.

More frozen desserts to try!

Vanilla ice cream recipe

15th min

Ice cream recipe

Chocolate ice cream recipe

Simple • • 10 min

Chocolate ice cream

kulfi recipe

35 min

Easy Kulfi Recipe (with Khoya)

Butterscotch ice cream recipe

Moderate • • 25th min

Butterscotch ice cream

If you've made this recipe, please rate it on the recipe card below. Sign up for my email newsletter or follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

Get two mango ice cream recipes that will be your new favorite summer treat. Smooth, fluffy and soft, these 3 ingredients mango ice cream are incredibly easy to prepare with condensed milk, whipped cream and mangoes.

Preparation time 30th min

total time 30th min

Servings 30th Shovels

units

Cooking modePrevent your screen from going dark while you create the recipe

Recipe 1 method (with condensed milk)

Make mango mix

  • Rinse off 3 medium-sized Alphonso mangoes, then wipe them dry. Then chop the mangoes.

  • Put the chopped mangoes in a blender jar or bullet mixer.

  • Also add 1 can of sweetened condensed milk (400 grams).

  • Beat everything until smooth and set aside.

Whipped cream

  • In another large bowl, take the cold or chilled whipped cream.

  • Start whipping the cream with an electric beater.

  • Whip until you get stiff tips at medium to high speed. Do not overdo it as the cream can curdle.

  • Then add the mango + condensed milk mixture. You can even add half a teaspoon of vanilla extract at this step.

  • Beat at low speed with the electric mixer until everything is well mixed and the ice cream mixture is homogeneous. Level with a spatula.

Freeze

  • Cover the bowl with a sturdy lid or seal it tightly with aluminum foil or cling film.

  • Freeze for 6 to 7 hours or overnight.

  • For a softer texture, after the ice cream has hardened halfway, take it out of the bowl and whip it again.

  • Before serving, keep the ice cream bowl at room temperature for a few minutes until you can easily scoop it out.

  • Remove the ice with an ice cream scoop.

  • Serve the mango ice cream with a bowl and 3 ingredients in ice cream cups.

Recipe 2 method (with whipped cream)

Puree the mangoes

  • Rinse, peel and chop the mangoes.

  • Mix the mangoes, vanilla extract and sugar to a smooth pulp.

Manufacture of mango ice cream mix

  • Whip the cream until soft peaks form.

  • Then add the mango pulp. Fold or mix well.

  • Check the sweetness and add more sugar if needed.

Whip the second time

  • Whip another minute.

  • Pour the ice contents back into the container with the lid. Freeze until it sets.

  • Remove the frozen mango ice cream. Wait 5 to 6 minutes for it to be easier for you to scoop through the ice. Scoop and serve.

Serving suggestions

  • Plain and simple: You can enjoy both mango ice creams with no additional toppings.

  • Sweet syrupy toppings: Add toppings of honey, maple syrup, chocolate sauce, or caramel sauce.

  • Nuts and berries: Add chopped nuts, tuffi frutti, or dried berries to add some crunch or chewy candy. Garnish with a few mint leaves for a little freshness.

  • Seasonal fruits: Fresh fruit garnishes such as cherries, strawberries and blueberries blend in with beautiful colors and improve the taste. A topping with mango cubes tastes good too.

  • Chocolate: Enjoy the ice cream with chocolate chips, chocolate syrup or chocolate sauce.

  • Prepare desserts: You can make desserts like trifle, falooda, or floats. Chilled pudding or a vegetarian jelly are good pairings. Much like vanilla ice cream, mango ice cream also goes well with a brownie or melted cake.

  • Mangoes: To avoid the formation of ice crystals, use mangoes, which give a thick pulp when mixed. Mangoes with a lot of water form ice crystals.
  • Cream: For a softer and creamy texture, prepare the mango ice cream with whipped cream or heavy cream. Whip the cream well for best results and a softer texture. You can also whip the cream in a blender or hand blender.
  • Colour: The color of the mangoes varies from light yellow to deep light yellow. So the color of the mangoes you used will determine the color of your mango ice cream.
  • Vegan version: You can choose to make the second mango ice cream vegan. Replace whipped cream with coconut cream.
  • Scaling: Both recipes are easily scalable to make a small or large batch.
  • Mixed ice cream: Instead of whipping the cream separately, you can simply whip the cream with the mango puree in a blender until soft peaks form.
  • Sweeteners: The sweetness can always be adjusted to your liking. You can use raw sugar honey, jaggery, maple syrup, coconut sugar, and palm sugar to make the second version of the recipe.
  • The approximate nutritional data and servings is for the mango ice cream with condensed milk for a small to medium-sized scoop.

Nutritional information

Mango ice cream (2 options)

Amount per serving

Calories 150
Calories from Fat 108

% Daily Value *

fat 12g18%

Saturated fat 7g44%

cholesterol 43 mg14%

sodium 28 mg1%

potassium 102 mg3%

carbohydrates 11g4%

Fiber 1g4%

Sugar 10g11%

protein 2g4%

Vitamin A. 646IU13%

Vitamin B1 (thiamine) 1 mg67%

Vitamin B2 (riboflavin) 1 mg59%

Vitamin B3 (niacin) 1 mg5%

Vitamin B6 1 mg50%

Vitamin B12 1 µg17%

vitamin C 7 mg8th%

Vitamin D 1 µg7%

Vitamin E. 1 mg7%

Vitamin K. 2 µg2%

calcium 58 mg6%

Vitamin B9 (folic acid) 11 µg3%

iron 1 mg6%

magnesium 7 mg2%

phosphorus 54 mg5%

zinc 1 mg7%

* Daily percentages are based on a 2000 calorie diet.

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This recipe post for mango ice cream from the blog archive (June 2012) was republished and updated on April 8, 2021.

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