Easy Mango Ice Cream

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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 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.

mangoes for mango ice cream recipe

2: blend till smooth.

mangoes for mango ice cream recipe

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.

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 overdo 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 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.

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 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
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

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mango ice cream recipe, no cook easy mango ice cream recipe

Mango Ice Cream

4.84 from 25 votes
This is a creamy & soft no cook mango ice cream made without an ice cream maker.
Prep Time 30 mins
Total Time 30 mins

Cuisine World
Course: Desserts
Diet: Vegetarian
Difficulty Level: Easy

Servings 6


  • 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)


  • 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.


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

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  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

    1. Welcome Anu. Thanks for your kind words and awesome feedback. Nice to know that everyone liked the ice cream.

  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

    1. 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

    1. 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

    1. 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

    1. 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?

    1. 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.

    1. nandita you could grind them again and freeze this would avoid the formation of ice crystals. hope this information helps you.

  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,,,

    1. 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

    1. 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.

  12. 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?

  13. 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

    1. 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.

    1. 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.

  14. 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.

    1. 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.

  15. 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.5 stars

    1. thankyou babli 🙂 your positive and appreciation means a lot to us. we are aware about these things but atlast hard work pays off.

    1. thanks chaitra. by homemade which ice cream you mean. do u mean plain vanilla ice cream?

  16. Thank you so much. I will be making ice-cream for the first time.
    God bless you.

  17. 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.

  18. 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.

    1. 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.

  19. 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.

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

    1. thanks anjali. yes, you can use vanilla essence instead of vanilla powder. its mentioned in the ingredients list also.

  21. 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,


    1. 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.

  22. 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

    1. 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.

  23. 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

  24. 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?

  25. 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…

  26. Your pictures are convening how yum the ice cream is…..love the color….perfect summer treat…I am carving for some right now….

  27. 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…………….

  28. oh my oh my that looks so refreshing and delicious! i love mango so much mmm!! thanks for sharing! glad i found your blog!

  29. 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..

    1. 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 🙁

  30. 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?

    1. 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.

  31. 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!

    1. thanks sia. i had enough of mangoes this year. so many recipes i tried from mangoes this year. wish i had taken the pics 🙁

  32. 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 ;))

    1. 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.

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

  34. 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

    1. 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.

    2. 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

      1. thanks uma. i really had a good time after a long long time. will write about the holiday in a separate post.

  35. 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?

    1. 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.

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

        1. 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?

        2. 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.

        3. 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

        4. 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.

  36. 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!

    1. thanks kankana. this recipe does not require ice cream maker. at least in india we don’t make ice creams with ice cream makers.

  37. 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!