Mango ice cream recipe with step by step pics – easy recipe of delicious mango ice cream made without an ice cream maker.
So this is a Three-ingredient mango ice cream made with mangoes, fresh cream and sugar/honey. Yes vanilla is also added, which makes it the fourth ingredient. But its entirely optional and you can simply skip it.
Every year during summers, I make this no cook mango ice cream a couple of times. In the Indian summer season, the markets are flooded with mangoes. I always make it a point to buy organic mangoes in this season.
This recipe was also a request, as a dear & frequent reader suhani had requested me to post some ice cream recipes. This quick mango ice cream is adapted from the Pomegranate ice cream i had posted some months back.
I have also posted another version of Easy one bowl mango ice cream that is made with condensed milk.
Serve this creamy mango ice cream plain as it is or topped with some finely chopped dry fruits or with a chocolate or caramel sauce.
How to make mango ice cream
1: peel and chop the mangoes and add them in a blender or mixer jar.
2: blend till smooth.
3. Then add sugar or powdered jaggery & vanilla extract along with the mangoes in a blender. You can also use honey. I have made this ice cream both with sugar as well as powdered jaggery. Both ways the ice cream tastes good. You can also add sugar or jaggery when blending the mangoes.
4. Mix well till the sugar dissolves.
5. In another bowl begin to whip the cream with an electric beater.
6. whip till you get soft peaks in the cream. Don’t overdo as then the cream will curdle and whey will be formed along with butter.
7. Add the mango pulp to the whipped cream.
8. Fold or mix gently.
9. The entire ice cream mixture should be mixed evenly.
10. Pour the ice cream mixture in a freezer proof container or box. Cover the container tightly with a lid. Even the top with a spatula.
11. Keep the ice cream in the freezer for a few hours till it is half set. Remove and add the ice cream to a blender jar or in a bowl.
12. Whip again till smooth and you see the volume increasing. You can also whip in a blender or food processor. Then pour in the same container and freeze till set. Remember to cover the container with a lid. You can also whip the ice cream once more after it partly sets again, for a more smoother texture.
13. Once set, then Serve the mango ice cream scoops topped with honey, chocolate sauce or you can even serve it with slices of cake as a dessert.
Few more similar recipes on blog are:
Mango Ice Cream
Ingredients
- 2 to 2.25 cups heavy whipping cream or 25% to 35% low fat cream or 500 ml to 562 ml cream (i used amul 25% low fat cream)
- 200 grams mangoes or 2 large alphonso mangoes or 1 cup mango puree
- 1.5 teaspoon vanilla powder or ½ teaspoon vanilla extract
- ⅓ to ½ cup sugar or powdered jaggery or honey - add as required
- honey or any sweet syrup to top over the ice cream (optional)
Instructions
- Peel and chop the mangoes.
- Blend the mangoes, vanilla extract and sugar to a smooth pulp.
- Whip the cream till soft peaks are formed.
- Then add the mango pulp. Fold or mix well.
- Check the sweetness and add more sugar if required.
- Pour in a tray or container and place in the freezer. Cover the container.
- When the ice cream is half frozen remove from the freezer.
- Whip again for a minute.
- Pour the ice cream contents again in the container with lid. freeze till set.
- Scoop the mango ice cream and serve with honey, cakes or just plain.
Notes
2. Sweetness can always be adjusted as per your requirements.
3. 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.
Thank you so much for this wonderful recipe. U r doing a great job. This is one of the BEST food blogs…
Welcome Jovi. Thanks for your positive feedback.
Can we use ghar ki malai instead of whip cream.
Roma, yes you can use.
What will be the quantity of ingredients if one has to make for 20people
shikha, you can increase the proportions of the ingredients by 4 times.
I don’t have cream.Instead of that can I use any other thing?
cream is required for this recipe. there is no substitute for it.
Made this mango icecream in my ice cream maker , so obviously there was no issue with ice crystals. This is a lovely recipe and in season I would recommend using fresh mangoes. By family and my friends said this is by far the best mango icecream they had eaten. Thanks for yet another winning recipe Dassana.
Welcome Anu. Thanks for your kind words and awesome feedback. Nice to know that everyone liked the ice cream.
I have made mango ice cream using cms and stabilizer due to which the ice cream becomes creamy,more volume. Which do you feel is a better and healthy way. With cms and stabilizer half liter of milk nearly volumes to 3times the quantity
i know about cms and stabilizer. in fact i had even got a packet of it. but i am not sure of using it. hence the packet is still lying and i have not used it. i feel conventional methods of preparing food are always better.
So what should b the quantity of agar agar or gelatin for the above mentioned portions ? Pls guide
you can use 2 tablespoons of chopped agar agar strands. regarding gelatin i am not sure how much will be required as i have never used gelatin in any recipe.
Thanks for the wonderful recipe:-)
It really came out yum.But colour of the ice cream is like pale yellow…may be bcoz of pulp colour.
thanks pravallika for the feedback. the color depends on the color of the mangoes. if the mangoes have light to medium yellow color, the ice cream will get a pale color.
Woww amit 🙂 Its my Favirt and i did make many ice cream recipes before this 🙂 Love to read this 🙂
Keep it up 🙂
Regard: Suman
thanks suman.
Hi 🙂 Huge fan of your blog. Always follow your baking recipes and they are almost always a super hit.
So I was wondering if a passion fruit ice cream could follow the same recipe? I have a few passionfruits in hand and was hoping to use it uniquely. What do you suggest?
Thank you in advance 🙂 <3
priyanka, i think you can give a try. the ice cream should taste good. you can just add passion fruit pulp directly in the whipped cream and fold. i don’t think you need to blend it. add sugar accordingly. you can add sugar in the passion fruit pulp and it will dissolve. or you can use icing sugar and whip it with the cream.
Hi,
May I know the exact time to freeze for first time and how long it should be freezed for second time?
till 3 to 4 hours. also depends on the temperature set in the fridge. if set at the lowest temperature, then even within an hour, the ice cream will be half-set. for the second time, the ice cream has to be fully set. so overnight you can keep or for 6 to 7 hours. again here it depends on the temperature set in the fridge.
Hello ,I tried making mango icecream following all the steps but it had ice crystals between the icecream.
nandita you could grind them again and freeze this would avoid the formation of ice crystals. hope this information helps you.
Mam,can you post detailed method of whipping cream,,,time that it take,,,,size of bowl,,,etc,,,,plz,,,,recently I tried vanilla ice cream but I couldn’t whip the amul cream well,,,,,I churned ice cream for three to four times but outcome was not satisfactory,,,
shuchi, i will add such a post. amul cream has to be whipped for atleast 8 to 10 minutes on a medium to high speed. it takes a long time to whip as compared to other creams.
Whenever I whip the cream it turns into butter 🙁 Also, crystals are formed in the ice cream
akriti, you are whipping the cream too much. when whipping, just stop when you see soft peaks forming in the cream. crystals signify the presence of water in the ice cream mixture. use a good quality cream or milk while ice creams. also use of thickening agents like corn starch, custard powder, agar agar which make the mixture smooth and thick. this helps in getting rid of the crystals.