mango ice cream recipe, easy mango ice cream without ice cream maker

mango ice cream recipe with step by step pics – easy recipe of delicious mango ice cream made without an ice cream maker.

mango ice cream

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 mango ice cream which 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.

few more similar recipes on blog are:

  1. strawberry ice cream 
  2. chocolate ice cream
  3. pistachio ice cream
  4. malai kulfi
  5. mango mousse
  6. vanilla ice cream

how to make mango ice cream

1: peel and chop the mangoes and add them in a blender or mixer jar.

mangoes for mango ice cream recipe

2: blend till smooth.

mangoes for mango ice cream recipe

3. then add 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 the sugar or jaggery when blending the mangoes.

mangoes for mango ice cream recipe

4. mix well till the sugar dissolves.

mangoes for mango ice cream recipe

5. in another bowl begin to whip the cream with an electric beater.

cream for mango ice cream recipe

6. whip till you get soft peaks in the cream. don’t over do as then the cream will curdle and whey will be formed along with butter.

cream for mango ice cream recipe

7. add the mango pulp to the whipped cream.

mangoes for mango ice cream recipe

8. fold or mix gently.

making mango ice cream recipe

9. the entire ice cream mixture should be mixed evenly.

making mango ice cream recipe

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.

making mango ice cream recipe

11. 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 jar or in a bowl.

making mango ice cream recipe

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 mango ice cream once more after it partly sets again, for a more smoother texture.

making mango ice cream recipe

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.

mango ice cream recipe, mango ice cream

Mango Ice Cream

4.39 from 13 votes
this is a creamy & soft no cook mango ice cream made without an ice cream maker.
mango ice cream recipe, no cook easy mango ice cream recipe
Author:Dassana Amit
Prep Time:30 mins
Total Time:30 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):6
(1 CUP = 250 ML)

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 mango 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

1. 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.
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.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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101 comments/reviews

  1. Thank you so much for this wonderful recipe. U r doing a great job. This is one of the BEST food blogs…5 stars

  2. 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.5 stars

  3. 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 quantity5 stars

    • 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.

  4. So what should b the quantity of agar agar or gelatin for the above mentioned portions ? Pls guide4 stars

    • 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.

  5. 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.5 stars

    • 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.

  6. Woww amit 🙂 Its my Favirt and i did make many ice cream recipes before this 🙂 Love to read this 🙂

    Keep it up 🙂

    Regard: Suman

  7. 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.

  8. 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.

  9. Hello ,I tried making mango icecream following all the steps but it had ice crystals between the icecream.

  10. 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.

  11. 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.