Get two mango ice cream recipes that are going to be your new favorite summer treat. Smooth, fluffy and soft these 3 ingredient mango ice creams are ridiculously easy to make with condensed milk, whipping cream and mangoes. Learn to make these simple, straightforward recipes with my video and step-by-step photo guide.
Table of Contents
About the Recipes
You will find that both these mango ice cream recipes are easy. All you need is a blender to blend the mangoes and a beater or stand mixer to whip the cream. You do not need an ice cream maker at all.
The first version of mango ice cream has condensed milk, cream and mangoes. The second version is made with only cream, sugar and mangoes.
For both the recipes, I recommend to use mangoes which make up for a thick pulp. Alphonso mangoes are best as they yield a thick pulp. Runny, juicy or watery pulp will form ice crystals in the ice cream. I also suggest to include whipping cream or heavy cream.
Recipe 1: With Condensed Milk
This 3 ingredient mango ice cream is very easy and simple to make. All you need is a beater or a stand mixer and a blender.
The recipe does not have any added sugar as the sweetness from condensed milk is simply enough to sweeten the ice cream. Though if you prefer you can always add some sugar if needed.
Try to use sweet tasting mangoes as you won’t need to include any sugar in the recipe. I had used the Indian variety of alphonso mangoes that were sweet. If in case your mangoes are not sweet, then add some sugar.
Out of mangoes? Do not worry. Packaged mango pulp is your companion here and use it to make the ice cream.
If you have access to alphonso mangoes, include them. Having said that you can make this mango ice cream recipe with any varieties of sweet mangoes. Though ensure that your mangoes are not fibrous.
Recipe 2: With Only Cream
This second variation is again a three-ingredient mango ice cream made with mangoes, fresh cream and sugar or honey. Yes vanilla is also added, which makes it the fourth ingredient. But it is entirely optional and you can simply skip it.
In this second variation of the mango ice cream recipe, you have to beat or whip the ice cream mixture when it is partly frozen. This adds an additional step in the recipe. But let me tell you that the flavors and textures are great and what you get is a soft smooth ice cream.
During the summers, I make these mango ice cream recipes 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.
We love mangoes. What about you? Every year I make many mango based desserts and drinks. I have already shared around 33 Mango Recipes. Some of our favorites are:
Cakes (Eggless)
World Recipes
Vegan Recipes
Dessert Recipes
Recipe 1: Mango Ice Cream with Condensed Milk
Prep and Chop Mangoes
1. Rinse 3 medium-sized alphonso mangoes (560 grams) a couple of times in water and then wipe dry. You can use other varieties of sweet tasting mangoes.
2. Then chop the mangoes. For the video, I cut the mangoes by slicing the two sides and then chopping the mango flesh as shown in the video above.
But be careful when doing using this method and keep the mangoes on a chopping board and then slice. Do not keep in your hands and slice.
You can choose the regular method by first peeling mangoes and later chopping them.
Blend Mangoes with Condensed Milk
3. Then add the chopped mangoes in a blender or a bullet mixer. If mangoes are out season, add 1.5 to 2 cups of canned mango pulp.
4. Also add 1 can of sweetened condensed milk (400 grams). You can use any brand of condensed milk.
5. Blend till smooth and set aside.
6. Do make sure that there are no small or finer chunks or pieces of mangoes in this mixture.
Whip Cream
7. In another large bowl, take 3.5 cups chilled whipping cream. You can even use heavy cream as well. I have used the Indian brand of Amul whipping cream. With an electric beater, begin to whip the cream.
TIP: Ensure that the cream is cold or chilled before you begin to whip it.
8. Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle.
Amul cream takes more time to whip, so take an average of 7 to 9 minutes for whipping it, till you get stiff peaks.
Do make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
9. Then add the mango+condensed milk mixture. Love vanilla with mangoes? Add ½ teaspoon vanilla extract at this step.
10. On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing.
TIP: Do a taste-test and if the ice cream is too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
11. Level with a spatula.
12. Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap. Freeze for 6 to 7 hours or overnight.
For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip or blend again.
Remember to seal or cover tightly to avoid formation of ice crystals on the ice cream.
13. A photo below of the mango ice cream after being set.
14. Before serving, keep the ice cream bowl at room temperature for some minutes or until you can easily scoop it out. With an ice cream scoop, remove the mango ice cream.
Serve mango ice cream in ice cream cups or bowls.
Recipe 2: Mango Ice Cream Recipe (With Cream)
Make Mango Puree
1: Peel and chop 2 large alphonso mangoes and add them in a blender or mixer jar. You need 2 cups of chopped mangoes.
If using canned mango pulp, add about 1 cup of it and proceed from step 3.
2: Blend to a smooth pulp.
Add Sugar
3. Then add sugar or powdered jaggery and 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.
Note that you can add sugar or jaggery when blending the mangoes.
4. Mix well until the sugar dissolves.
Whip Cream
5. In another bowl begin to whip the whipping cream with an electric beater. For the cream, I have used Amul whipping cream which is an Indian brand.
Make sure that the cream is cold before you start whipping it
6. Whip till you get soft peaks in the cream. Don’t overdo as then the cream will curdle and you will get buttermilk and butter.
Mix Mango Pulp
7. Add the mango pulp to the whipped cream.
8. Fold or mix gently. Do not mix heavily or vigorously – this would lead to the mixture falling flat and loosing its volume resulting in a dense texture.
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.
Freeze
11. Keep the ice cream in the freezer for 3 to 4 hours or until it is half-set or half-frozen. Transfer the semi-frozen ice cream to a blender jar or a bowl.
Whip Second Time and Freeze
12. Whip again on medium speed for 2 to 3 minutes until 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 until the ice cream is frozen and set. Remember to cover the container tightly with a lid so that ice crystals do not form.
If you prefer you can also whip the ice cream once more after it partly sets again, for a more smoother texture.
Serving Suggestions
Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream.
- Plain and simple: You can enjoy both the mango ice creams as it is.
- Sweet toppings: Toppings of honey, maple syrup, chocolate sauce, caramel sauce is simply yum.
- Nuts and berries: To add some crunch or chewiness, add chopped nuts, tutti frutti, candied fruits or dried berries. To bring in some freshness, garnish with a few mint leaves.
- Seasonal fruits: Fresh fruit garnishes like cherries, strawberries, blueberries add lovely colors and enhance the taste as well. A topping of mango cubes also taste so good.
- Chocolate love: All you chocolate lovers, enjoy the ice cream with toppings of chocolate shavings, chocolate syrup or chocolate sauce.
- Make desserts: You can make desserts like trifle, falooda or floats. Serve it with some chilled custard or a vegetarian jelly. Like vanilla ice cream, the mango ice cream also pairs nicely with a brownie or molten cake.
Storage and Leftovers
Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.
Expert Tips
- Mangoes: To avoid formation of any ice crystals use mangoes that give a thick pulp when blended. Mangoes having a lot of water in them will form ice crystals.
- Cream: For a softer and creamy texture, make the mango ice cream with cold whipping cream or heavy cream. For best results and a softer texture, whip the cream really well. You can also whip the cream in a blender, food processor or a hand-held blender.
- Sweeteners: Sweetness can always be adjusted as per your requirements. You can use raw sugar honey, jaggery, maple syrup, coconut sugar, palm sugar to make the second version of the recipe.
- Color: The color of mangoes vary from a pale yellow to a deep bright yellow. So the color of the mangoes you have used will determine the color of your mango ice cream.
- Vegan version: You can opt to make the second mango ice cream vegan. Replace whipping cream with coconut cream.
- Scaling: Both the recipes are easily scalable to make a small or a large batch.
FAQs
Yes definitely. First prepare the mango pulp. For the second recipe blend the mangoes with the sugar. Then add the remaining ingredients (whichever recipe you are using) and mango pulp in your ice cream maker. Churn until the ice cream is frozen.
Ice crystals occur in any homemade ice cream when there is too much water in the ice cream mixture. While making these recipes I recommend using whipping cream or heavy cream and mangoes which yield a thick pulp when blended.
If the mangoes are very juicy, watery, the pulp will be runny and watery resulting in the formation of ice crystals. Also remember to seal or cover your ice cream bowl or box securely and tightly, so that ice crystals are not formed.
Simple! Instead of whipping the cream separately, whip the cream in a blender with the mango puree till soft peaks are formed.
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Mango Ice Cream (2 Ways)
By Dassana Amit
Ingredients
Recipe 1 Ingredients
- 560 grams mango or 3 medium alphonso mangoes or 1.5 to 2 cups canned mango pulp
- 400 grams sweetened condensed milk or 1 can
- 3.5 cups whipping cream or heavy cream, cold
- 1 teaspoon teaspoon vanilla extract – optional
Recipe 2 Ingredients
- 2 to 2.25 cups whipping cream or heavy cream, cold
- 200 grams mangoes or 2 large alphonso mangoes or 1 cup mango pulp
- 1.5 teaspoon vanilla powder or ½ teaspoon vanilla extract, optional
- ⅓ to ½ cup sugar or powdered jaggery or honey – add as required
Toppings and Garnishes (more in serving suggestions)
- mint leaves – as needed
- honey – as needed
- maple syrup – as needed
- chocolate sauce – as needed
- caramel sauce – as needed
- nuts and dried berries
- fruits and fresh berries like cherry, strawberry, blueberry or mangoes
Instructions
Recipe 1 Method (With Condensed Milk)
Making Mango Mixture
- Rinse and then wipe dry 3 medium sized alphonso mangoes. Then chop the mangoes.
- Add the chopped mangoes in a blender jar or a bullet mixer.
- Also add 1 can of sweetened condensed milk (400 grams).
- Blend until smooth and set aside.
Whipping Cream
- In another large bowl take the cold or chilled whipping cream.
- With a electric beater begin to whip the cream.
- Make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
- Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle.
- Then add the mango+condensed milk mixture. You can even add ½ teaspoon vanilla extract at this step.
- On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing.
- Check for the taste and if you find the ice cream too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
- Level with a spatula.
Freezing
- Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap.
- Freeze for 6 to 7 hours or overnight.
- For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again.
- Before serving, keep the ice cream bowl at room temperature for some minutes so that it is easy to scoop.
- With an ice cream scoop, remove the ice cream.
- Serve the one bowl 3 ingredient mango ice cream in bowls or cups.
Recipe 2 Method (With Only Whipping Cream)
Pureeing Mangoes
- Rinse, peel and chop the mangoes.
- Blend the mangoes, vanilla extract and sugar to a smooth pulp.
- If you like you can add jaggery or honey in place of sugar.
Making Mango Ice Cream Mixture
- In a bowl, whip the cream until soft peaks are formed.
- Add the prepared mango pulp.
- Fold or mix gently. Do not mix heavily or vigorously as this would lead to the mixture falling flat and loosing its volume resulting in a dense ice cream.
- Check the sweetness and add more sugar if needed.
- Pour the ice cream mixture in a freezer proof container or box. Make the top layer smooth and even with a spatula. Cover the container tightly with a lid.
Freezing
- Keep the ice cream container in the freezer for 3 to 4 hours or until it is half-set or half-frozen.
- When the ice cream is half frozen remove from the freezer. Transfer the ice cream from the container to a blender jar or in a bowl.
Whipping the second time
- Whip again for two to three minutes on medium speed.
- Pour the ice cream contents again in the container with lid. Freeze for 7 to 8 hours or overnight until set.
- Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream. Scoop and serve.
Serving Suggestions
- Plain and simple: You can enjoy both the mango ice creams as it is without any additional toppings.
- Sweet syrupy toppings: Add toppings of honey, maple syrup, chocolate sauce or caramel sauce.
- Nuts and berries: To add some crunch or chewiness, add chopped nuts, tutti frutti, candied fruits or dried berries. To bring in some freshness, garnish with a few mint leaves.
- Seasonal fruits: Fresh fruit garnishes like cherries, strawberries, blueberries add in lovely colors and enhances the taste as well. A topping of mango cubes also tastes great.
- Chocolate: Enjoy the ice cream with toppings of chocolate shavings, chocolate syrup or chocolate sauce.
- Make desserts: You can make desserts like trifle, falooda or floats. Chilled custard or a vegetarian jelly are good pairings. Similar to vanilla ice cream, mango ice cream also pairs nicely with a brownie or molten cake.
Storage and Leftovers
- Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.
Video
Notes
- Mangoes: To avoid formation of any ice crystals use mangoes that give a thick pulp when blended. Mangoes having a lot of water in them will form ice crystals.
- Cream: For a softer and creamy texture, make the mango ice cream with cold whipping cream or heavy cream. For best results and a softer texture, whip the cream really well. You can also whip the cream in a blender or a hand-held blender.
- Color: The color of mangoes vary from a pale yellow to a deep bright yellow. So the color of the mangoes you have used will determine the color of your mango ice cream.
- Vegan version: You can opt to make the second mango ice cream vegan. Replace whipping cream with coconut cream.
- Scaling: Both the recipes are easily scalable to make a small or a large batch.
- Blender ice cream: 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.
- Sweeteners: Sweetness can always be adjusted as per your requirements. You can use raw sugar honey, jaggery, maple syrup, coconut sugar, palm sugar to make the second version of the recipe.
- The approximate nutrition data and servings is for the mango ice cream made with condensed milk for a 1 small to medium scoop.
Nutrition Info Approximate values
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This mango ice cream recipe post from the blog archives (June 2012) has been republished and updated on 8 April 2021.
Hi ACTUALLY I couldn’t comment on minestrone soup recipe so commenting here.
I wanted to know what is exactly ‘tomato paste’ which you have mentioned in the recipe.
Couldn’t find any details about it, how to make it??
Could you please tell me?
Also dried kidney beans is similar to rajma?
Really looking forward to try out this minestrone soup!!!!
Not a problem. Tomato paste is a thick concentrated tomato pulp and is really intensely flavored. To make it you have to cook fresh tomato puree with some oil and salt in a pan until most of the water has evaporated and you get a thick paste like consistency. But it takes time and you need to stir and be attentive while making it. Strain the tomato puree before you begin to cook it. You can buy tomato paste in superstores or online. Yes dried kidney beans is rajma only. You can make the soup without tomato paste as well.