mango ice cream recipe, how to make mango ice cream recipe

easy mango ice cream

mango ice cream recipe – full on with the flavors of mango and vanilla, this is one awesome mango ice cream.

this recipe does not require an ice cream maker. rains have already begun here and it feels strange to post this ice cream recipe.

we usually avoid cold foods in the rains. i had made the ice cream when it was really really hot in the month of may. i just was not able to post the recipe.

what offers me consolation is that some parts of india are still reeling under the heat wave. i am also posting this recipe as a dear & frequent reader suhani requested me to post some ice cream recipes. i am late suhani and i hope it has not started raining where you live :-)

mango icecream recipe

this recipe is adapted from the pomegranate gulkand ice cream i had posted some months back. 

mango icecream with vanilla

lets start step by step mango ice cream recipe:

1: peel and chop the mangoes

peel the mangos

2: add sugar or powdered jaggery along with the mangoes in a blender

add sugar to mangos

3: blend to a smooth pulp

blend mangos

4: take the cream in a bowl or pan and begin to whip it

mango ice cream in bowl

5: whip till soft peaks are formed.

mango icecream preparation

6: add the mango pulp and mix well.

add mango pulp

7: add vanilla powder.

add vanilla to mango ice cream

8: mix well and pour the ice cream contents in a freezer proof container or box. cover the container tightly with a lid.

freeze the mango ice cream

9: keep the mango ice cream in freezer for a few hours till the ice cream is half set. remove and add the ice cream to a blender.

mango ice cream recipe

10: whip again for a minute and pour in the same container and freeze till set. remember to cover the container with a lid.

mango ice cream

11: once set, then serve the mango ice cream scoops topped with honey, chocolate sauce or you can even serve it with slices of cakes as a dessert.

serve mango icecream dessert

p.s – i am not a pro in taking photos of ice cream. they had begun melting when i started taking the photos. so till i garner much expertise in clicking ice cream photos, i leave you with the melted ice cream clicks in this post.

mango ice cream recipe details are below:

mango ice cream
 
Prep time
Total time
 
mango ice cream - creamy & soft without an ice cream maker.
Author:
Recipe type: dessert
Cuisine: world
Serves: 6
Ingredients
  • 3 cups cream (i used amul 25% low fat cream)
  • 2 large alphonso mangoes
  • 1.5 tsp vanilla powder or 1 tsp vanilla extract
  • sugar, powdered jaggery or honey as required
  • honey or any sweet syrup to top over the ice cream
Instructions
  1. peel and chop the mangoes.
  2. blend the mangoes and sugar to a smooth pulp.
  3. whip the cream till soft peaks are formed.
  4. add the mango pulp.
  5. mix well.
  6. check the sweetness and add more sugar if required.
  7. add the vanilla powder or vanilla extract.
  8. mix well.
  9. pour in a tray or container and place in the freezer. cover the container.
  10. when the ice cream is half frozen remove from the freezer.
  11. whip again for a minute.
  12. pour the ice cream contents again in the container with lid.
  13. freeze till set.
  14. scoop the mango ice cream and serve with honey, cakes or just plain.
Notes

instead of whipping the cream separately, you can also just whip the cream in a blender with the mango puree till soft peaks are formed.

sweetness can always be adjusted as per your requirements.

for best results and a softer texture, whip the cream really well. you can also whip the cream in a blender or a hand blender.


{ 58 Responses }

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  1. Frank says

    Hi Dassana hope you can help. We do get mangoes in the uk but I wouldn’t use them for ice cream. We get tinned mango pulp which has the true taste of raspoore mangoes which I prefer. Could you please give me an idea of what volume of mango the 2 alphanso mangoes would be once you had blended them.

  2. durga says

    hi
    i tried paneer butter masala from ur recipes and it came really nice.my hubby praised me alot.thanks for the pictures and explanation. i want to try this ice cream recipe.i have a manual whisker.how much time wil it take to get the soft peaks.i want to know time coz i read somewhere that too much whipping separates butter from cream.so pls help.thanks in advance.

  3. parul mohta says

    Wonderful recipe,going to try it on Friday. I live in US,so,which cream do u think I can use because here,we don’t get Amul cream.

  4. anjali says

    Hi dassana ji,
    Ur mango ice cream s superb…I hve one query..can I add vanilla essence instead of vanilla powder…

  5. Kate says

    Hi Dassana,

    Thank you very much for the recipe. We just found some ripe mangoes at the store! I do not have a blender of any kind, and I was wondering if it is possible to whip the half-frozen ice cream by hand, or would it be better to skip the step entirely?

    Thank you,

    Kate

    • says

      hi kate. you will have to let the ice cream defrost at room temperature a bit before you start whipping by hand. else it will be difficult. i suggest to whip in the second round as it does help in making the ice cream soft.

  6. Kate says

    Hi Dassana,

    I’m really looking forward to making this ice cream, great as it does not contain eggs & we are making it for when a pregnant friend is coming for supper. I am wondering though, how much sugar to use. In the recipe you state as required although the image shows a fair amount in the blender. How much would you recommend?
    Huge thanks
    Kate

    • says

      thanks kate. it depends on the sweetness in the mangoes. i would suggest about 1/2 cup of sugar. if the ice cream mixture is still less sweet, then you can add some more sugar.

  7. fabeena says

    hi i dont have mangoes in hand ,so im going to use mango puree . so plss tell me how many cups i have to use for this recipe . thx

  8. Siva says

    Hi, I like all the pics of your recipes….makes them that much easier to prepare. Could you also upload the recipe of the maharastrian dal amti for me please?

  9. says

    I’m not an ice cream person… I know it’s kind of rare… but your pictures are so tempting even to a person who doesn’t love ice creams…

  10. suhani says

    Hey Dassana..thanks a lot for the recipe dear..i was just waiting for it..it has been so hot here that this recipe is such a needed one..anyways i have been addicted to ur site very much and u r going for a vacation! m gonna miss u a lot..have a great holiday and plz come soon.. bye..

    • says

      hey suhani, nice to know it is still hot where you live ;-)

      i will not be able to post or visit other blogs, but i guess i will be able to check my emails.

      i will also miss your comments.

      thanks, i hope i have a nice time. i hate travelling :-(

  11. Samina says

    Hii Dear;

    Your Ice Cream looks truly delicious never thought it would be so easy .
    Would definately try as it is very hot here in Dubai.
    Wanted to ask you same procedure could be followed for different fruit?

    • says

      yes samina, the same procedure can be done for any fruit. you only have to make the pulp or puree of the fruit and then add it to the whipped cream.

  12. Renuka says

    Hi Dear,

    First of all let me relieve u from guilt of posting recipe late. We in north are still tolerating upto 47.5 degree s of temperature…so keep watering our mouths with these icecreams…if u still have any in ur store….

    Dassana…ur photography is even more fascinating than ur recipe…feels as if watching cookery show on TV…….urs is the best cookery blog I have seen till now

    I wonder can a home made ice cream too turn out like this !!!!!!
    and 1 main question…..can we have replacement for cream…diet conscious people u know ;))

    • says

      thanks renuka.

      i know the north is still bearing the heat.

      you are the second person who has said that my blog looks like watching cookery show or cookery channel. feels nice :-)

      the ice cream was good. if you really whip the cream well, you will get a soft ice cream. using this recipe as a base, you can make many fruity ice creams.

      in this recipe, unfortunately there is no replacement for cream. i have used 25% low fat amul cream which i think is ok.

      using milk will not give you this texture. again i wont suggest using condensed milk as they too are high in calories.

  13. says

    Ice cream looks super yummy..I love the bright yellow colour of the icecream..
    It is summer in a bowl..:))
    Loved it..
    Reva

  14. uma says

    Hi Dassana,

    This one looks very tempting, had a doubt, i always thought ice-creams need gelatine to set, but you have not used any gelatine and also wanted to know if vanilla powder is easily available

    • says

      vanilla powder is easily available. but in the stores in india one generally gets the synthetic vanilla powder which is white in color. what i use are organic natural crushed vanilla beans. i get them from fabindia here. hence the dark brown color.

      if you do not have vanilla powder or vanilla extract, then flavor it with spices like cardamom powder or crushed saffron. this will give the ice cream a more indian taste. you can also add cinnamon powder. in this case add 1 tsp cinnamon powder or 1 tsp cardamom powder or a pinch of saffron.

      there are may things that are added to ice creams like gelatine, eggs, stabilizers to improve their texture. i generally avoid adding these ingredients. in india when we make ice creams at home, we generally don’t add these things.

    • says

      hi Dassana,
      looks like you are on a holiday, learnt from the other posts.have a wonderful time, i am really missing your recipes. will def try this recipe this weekend.
      have fun

  15. ayesha says

    wow this looks yummyyy and super easy. m gonna try this soon. cud u plz giv a rough estimate, as to hw much sugar to be added? and which cream? the regular amul cream that u get in tetra packs?

    • says

      the sugar can be approx 1/2 (half) to 3/4 (three-fourth) cup. i used the amul cream available in tetra packs. it is 25% low fat and i think is the only amul cream available everywhere in india.

      • ayesha says

        yeah thats why i asked. yayyyyy m gonna make this tmrw itself :)
        thank u so much for the prompt reply!

          • ayesha says

            hi dassana
            i tried this recipe yesterday. earlier i was a bit scared as no matter hw much i whipped the cream it didnt form soft peaks :(… i even tried chilling the cream, chilling the blender blades and everything bt no soft peaks :(
            bt then i guess the recipe is soooooo foolproof that my ice cream still came out to be AWESOME! my husband and son loved it. thank u soooooooo much :)
            bt what do u think cud b the reason for the cream not thickening up?

            • says

              thanks ayesha. i am not sure why the cream did not get soft peaks. must be to do with the quality of cream. but nice to know that the ice cream turned out to be great.

              • ayesha says

                bt i used amul fresh cream only. and yeah… i used an electric beater. shud i try doing it manually the next time? do u think that makes any diff? i always think that its just easier n faster wid an electric mixer

                • says

                  i don’t think using electric beater or doing it manually makes any difference. in fact electric mixer is better anytime than whipping manually.

                  i have always found the amul cream so thick. when i would make cream at home from malai, it would not be as thick as amul cream. i have noticed that whipping homemade cream lends better and softer peaks than amul cream. even i did it manually like many times and finally got some soft peaks. all the time i was like i should have whipped the cream in the blender.

                  another suggestion which i forgot to mention earlier was that let the cream come to room temperature and then whip it. it is difficult to get soft peaks when the cream is chilled. if using cream at room temperature, then do place some ice cubes beneath the bowl. this helps the cream not to get buttery while whipping.

  16. says

    You have a beautiful blog and the photos are stunning :) I never make ice cream at home because I do not have ice cream maker. But looking at this recipe .. i am inspired!

  17. says

    This is absolutely drool worthy! Our Summers in Texas have just begun and we are already having temperatures between 36 deg C to 38deg C. Mangoes are also just making a show in the stores. So, I can make this ice-cream while staying indoors to beat the heat:)

    Already missing you. Have fun on your trip!