Mango ice cream recipe

Mango ice cream recipe, eggless and without an ice cream machine

mango ice cream recipe
Mango ice cream

We are going through a very bad heat wave with high humidity in the midst of the monsoon season. The weather is screaming for ice cream. The perfect frozen dessert to beat the heat would be one with a mango flavor since the mango season is almost ending. I love fruit based ice creams with mango ice cream being my favorite. Armed with a perfect easy mango ice cream recipe without an ice cream maker, I got down to making it recently.

how to make mango ice cream
Homemade mango ice cream

It needs only 4 ingredients and yields a creamy textured ice cream with absolutely no crystal formation. Love the burst of real mango flavor due to the use fresh mango pulp. Its an eggless, no churn ice cream and melts fairly quicker than the basic ice cream recipe I have posted earlier. Perfectly scoopable, gorgeously addictive and a recipe worth trying for birthdays or summer parties.

With mango being the flavor of the season, I think this is the perfect homemade mango ice cream to make at this time of the year. With refreshing summer flavors and ultra creamy texture, its the best refreshing summer treat for mango lovers. Do bookmark this straightforward mango ice cream recipe to add to your list of easy mango desserts.

mango ice cream
Fresh mango ice cream

How to make mango ice cream

Mango ice cream recipe

  Prepare time:
 Serves: 6

 Main Ingredients:

  •  mango
  •   cream


  •   Fresh mango puree - 1 1/2 cups
  •   Fresh cream - 400 ml, chilled
  •   Milk powder - 3/4 cup (everyday milk powder)
  •   Sugar - 3/4 cup (adjust according to the sweetness of mangoes)

Method for making Mango ice cream recipe

Freeze the container you want to store the ice cream for 30 mts in the freezer.
In a bowl, add fresh cream and beat for 5 mts. Add mango puree and sugar and beat for 5-6 mts. It should be smooth and fluffy mixture.
Pour this mixture into the chilled container and place a plastic wrap over it. Freeze for 3 hours.
After 3 hours, remove the container from the freezer, remove the plastic wrap and remove the mixture to a bowl.
Add the milk powder and beat for 2 mts till smooth. There will be no ice crystal formation.
Place the blended mixture into the container, cover with plastic wrap and freezer overnight or 7-8 hours.
At the time of serving, remove the plastic wrap, scoop out the creamy ice cream and serve in ice cream bowls.


  •   You can use a mixer grinder to blend the mixture.
  •   You can use a little more than 1/2 cup sugar if the mangoes are very sweet.


Mango ice cream recipe, an easy dessert made with Indian mangoes, condensed milk & cream. How to make mango ice cream, homemade without ice cream maker.
  • sana

    Hi Sailu, Can you please tell me what is fresh cream? Is it heavy whipping cream?
    Thank you.

    • Sailu | Indian Food

      Heavy cream is a type of liquid cream with a fat content of at least 25% to 36%. Heavy hipping cream contains a fat content between 30% and 36% fat. The more fat in the cream, the more stable it will be for whipping. I used Amul fresh cream for the mango ice cream recipe.

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  • Sreelakshmi Sujit

    Hi…loved the have mentioned condensed milk in description..but can’t find the same in ingredients…please reply