Mango Ice Cream (2 Easy Variations)
Get two awesome mango ice cream recipes that are going to be your new favorite summer treat. Fluffy, soft, and smooth these 3 ingredient mango ice creams are ridiculously easy to make with condensed milk, whipping cream and mangoes. Bonus you do not need an ice cream maker. Learn to make these simple, straightforward recipes with my video and step-by-step photo guide.
About Mango Ice Cream
Mango ice cream is a delightful treat that you can easily whip with fresh or frozen mangoes. Come summer and we always look forward to enjoy mango ice cream made with fresh ripe mangoes.
You will find that both my 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.
During the summers, I always end up making these mango ice cream recipes. In the Indian summer season, the markets are flooded with mangoes. I always make it a point to buy organic mangoes in the 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 Mango Lassi, Mango Milkshake, Mango Pudding and Mango Cake.
Choose to make any mango ice cream recipe depending on the ingredients you have. Both the recipes are simple and easy to make.
Mango Ice Cream 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 1
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.
Mango Ice Cream Recipe with Cream
This second variation is again a 3 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 an ice cream with a softer consistency.
Recipe 2
Make Mango Puree Mixture
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.
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 and Mix Mango Puree Mixture
5. In another bowl begin to whip the whipping cream with an electric beater. You can use cream having 25% to 50% milk fat.
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.
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.
Freeze
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 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.
13. Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream.
Serving Suggestions
- 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
Can I make these mango ice cream recipes in an ice cream maker?
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.
What causes ice crystals in homemade ice cream?
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.
How can I make a blender ice cream with these recipes?
Simple! Instead of whipping the cream separately, whip the cream in a blender with the mango puree till soft peaks are formed.
Step by Step Photo Guide Above
Ingredients
Mango Ice Cream With Condensed Milk – Recipe 1
- 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
Mango Ice Cream With Cream – Recipe 2
- 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
Mango Ice Cream With Condensed Milk – Recipe 1
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.
Mango Ice Cream with Whipping Cream – Recipe 2
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
This Mango Ice Cream recipe from the blog archives first published in June 2012 has been updated and republished on April 2023.
Ice cream near me never quite hits the mark, so I decided to try making it at home and this mango ice cream recipe blew me away!
Way better than most local store options. Honestly, it tastes just as premium as what I get from brands like Zimero, Naturals, or Baskin Robbins.
I went with the condensed milk version using Alphonso mangoes and it turned out super creamy and smooth. Perfect for the summer definitely going to make this again!
Thank you so much for the wonderful feedback. So glad the ice cream turned out creamy and smooth with Alphonso mangoes. It’s great to hear it stood up to these brands and happy to know it’s a recipe you’ll be coming back to.
This is so smooth rich and delicious.
Awesome recipe thanks dear .
Welcome and nice to know.
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.
Nice
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.
Hello,
First of all thank you for such easy recipe.
I have a query.
What is the importance of Vanilla extract? Can we omit it? If not, what can be used instead of this?
gives a nice vanilla aroma. but you can skip it.
Hi! Thank you for the wonderful recipes. I made this and followed the recipe as it is, taste was good but it had crystals. What can be done to prevent crystallization? TIA. Best, Deepti
crystals happen when there is water in the ice cream mixture. also the ice cream when placed in a container should be covered with a foil so that no water forms and freezes between the ice cream and the container. always better to use a good quality cream and full fat milk. in the recipe the mangoes will have water content. so its best to use mangoes which have thick pulp. if they are the juicy varieties, then ice crystals can form. hope these tips help.
Can orange extract be used instead of vanilla extract
orange extract will give orange flavor. so might as well skip orange extract. also skip vanilla extract. you also can use cardamom powder, about 1/4 teaspoon.
Hi Dasana can I use tin mango pulp instead of fresh pulp?
yes jayshree, you can use tinned mango pulp.
Your recipes always seem so easy that it inspires me to try them out. I tried the Mango Icecream and it turned out to be lovely. Thanks. I shared the photo in FB and am getting so many praises. Have also shared this link of yours for the recipe and friends are loving it.
thats nice to know swapnalee and thanks for this lovely feedback and sharing the website with your friends. happy cooking and also wish you all the best for your future.
Hi Dear,i m regular visitor of your blog and mostly keep trying your recipes, they come out beyond my expectations and i always get compliment on my biryani,upma,curries,idlis and what ever i try.
Next i know ur blog totally authentic ,but there are few ,who are using ur hard work n coping even language n way of writing, hope u r aware.just thought to share.
thankyou babli 🙂 your positive and appreciation means a lot to us. we are aware about these things but atlast hard work pays off.
I made this came out well plz post homemade icecream recipe
thanks chaitra. by homemade which ice cream you mean. do u mean plain vanilla ice cream?
Thank you so much. I will be making ice-cream for the first time.
God bless you.
Xavier
Karachi
welcome xavier and thanks for your best wishes. wishing you the same.
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.
it should be about 1 to 1.25 cups.
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.
thanks durga for the feedback. i am not sure of the time. just whip very well. the cream should become smooth and double up a bit in volume.
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.
thanks parul. you can use any low to medium fat cream.
Oh sorry..I didnt go through the recipe detils ….
its alright, anjali. sometimes we all skip through the articles. happy cooking.
Hi dassana ji,
Ur mango ice cream s superb…I hve one query..can I add vanilla essence instead of vanilla powder…
thanks anjali. yes, you can use vanilla essence instead of vanilla powder. its mentioned in the ingredients list also.
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
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.
Hi
Very good recipe
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
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.
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
i think 1.5 to 2 cups of mango puree can be used.
Nice recipe!
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?
thanks siva. the maharashtrian dal amti is my favorite. will post in some time.
could u give me some good eggless cake recipe
it is very strange but a fact, i have only posted two eggless cakes recipes till now. plan to add more in the future.
both the recipes on this link:
https://www.vegrecipesofindia.com/eggless-cakes-recipes/
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…
Your pictures are convening how yum the ice cream is…..love the color….perfect summer treat…I am carving for some right now….
thanks lubna. will visit your blog once i am back from the short break 🙂
hi dassana i like it so much.its so easy n lovely photos also i want to try this early i ever go to ur website thanks…………….
sure do try this mango ice cream and thanks for your sweet comments.
oh my oh my that looks so refreshing and delicious! i love mango so much mmm!! thanks for sharing! glad i found your blog!
thanks caralyn 🙂
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..
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 🙁
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?
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.
Dassana the ice cream looks fab!
I LOVE mangoes! Period 🙂 After I am done with sucking the mangoes to my heart’s content, I am going to try this recipe. The fisrt pic is so drool-worthy, Dassana!
thanks sia. i had enough of mangoes this year. so many recipes i tried from mangoes this year. wish i had taken the pics 🙁
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 ;))
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.
Never used jaggery in an ice cream. But I can imagine it would be so good with mangoes. YUM!
Ice cream looks super yummy..I love the bright yellow colour of the icecream..
It is summer in a bowl..:))
Loved it..
Reva
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
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.
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
thanks uma. i really had a good time after a long long time. will write about the holiday in a separate post.
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?
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.
yeah thats why i asked. yayyyyy m gonna make this tmrw itself 🙂
thank u so much for the prompt reply!
welcome ayesha
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?
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.
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
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.
I am so sure this ice-cream is creamy and delicious! Yum!
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!
thanks kankana. this recipe does not require ice cream maker. at least in india we don’t make ice creams with ice cream makers.
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!
thanks familycook.