- Blend peeled and chopped mangoes into a smooth puree. Set aside.
- Chill a mixing bowl and beaters for 15-20 minutes. Add chilled whipping cream and beat until stiff peaks form.
- Gently fold in condensed milk, chilled milk, and vanilla extract into the whipped cream.
- Gently fold the mango puree into the cream mixture until fully incorporated.
- Pour into a freezer-safe container. Freeze for 2-3 hours, then stir thoroughly to break up ice crystals.
- Freeze again for 6-8 hours, or until solid. Let sit at room temperature for 5-10 minutes before scooping.
- Calories:280 kcal25%
- Energy:1171 kJ22%
- Protein:3 g28%
- Carbohydrates:25 mg40%
- Sugar:20 mg8%
- Salt:50 g25%
- Fat:18 g20%
Last Updated on 2 months by Neha Deshmukh
Mango Ice Cream Recipe – Easy Homemade Indian Summer Dessert
Hello friends! If you’re anything like me, the moment mango season hits, you’re dreaming up all the ways to enjoy those golden beauties. And honestly, nothing beats a scoop (or three!) of homemade mango ice cream on a hot summer day. This recipe is incredibly easy, doesn’t require an ice cream maker (though you can use one!), and tastes like pure sunshine. I first made this when my niece visited, and it was an instant hit – we’ve been making it every summer since! Let’s get started, shall we?
Why You’ll Love This Recipe
This mango ice cream is a game-changer. It’s unbelievably creamy, bursting with fresh mango flavor, and so much better than anything you can buy in the store. Plus, it’s a wonderful way to celebrate the season’s best fruit. It’s perfect for a quick dessert after a spicy Indian meal, a refreshing treat on a scorching afternoon, or even a festive addition to a celebration.
Ingredients
Here’s what you’ll need to whip up this dreamy mango ice cream:
- 2 large mangoes
- 1 cup (240ml) chilled whipping cream
- 1/2 cup (120ml) sweetened condensed milk
- 1/4 cup (60ml) chilled milk
- 1 tsp vanilla essence
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference in the final result.
Mango Selection – Choosing the Right Variety
The star of the show! Alphonso mangoes are amazing if you can get your hands on them – their rich, fragrant flavor is unbeatable. But honestly, any sweet, ripe mango will work beautifully. Kesar, Dasheri, or even Tommy Atkins (if that’s what’s available) are all good options. You’ll need about 2 large mangoes, yielding roughly 2 cups of puree.
Whipping Cream – Importance of Chilling & Fat Content
Chilling the whipping cream is crucial. It helps it whip up nice and fluffy. I recommend using whipping cream with at least 30% fat content for the best texture. The higher the fat content, the creamier your ice cream will be!
Condensed Milk – Sweetness & Texture Considerations
Sweetened condensed milk adds sweetness and a lovely, smooth texture. Don’t substitute with evaporated milk – it won’t give you the same result. You can adjust the amount slightly to your liking (more on that later!).
Vanilla Essence – Enhancing the Mango Flavor
A teaspoon of vanilla essence enhances the mango flavor without overpowering it. It’s a small addition that makes a big difference. You can also use vanilla extract if you prefer.
Step-By-Step Instructions
Alright, let’s make some ice cream!
- First, peel and chop your mangoes. Then, blend them into a smooth puree. Set this aside – we want that mango goodness ready to go!
- Now, chill a mixing bowl in the freezer for about an hour. This is another key step for achieving that perfect creamy texture.
- Take the chilled bowl and add the chilled whipping cream. Beat it with an electric mixer until stiff peaks form. This might take a few minutes, so be patient!
- Gently fold in the condensed milk, chilled milk, and vanilla essence into the whipped cream. Be gentle – we want to keep all that air we just whipped in!
- Next, mix in the mango puree until everything is fully incorporated and you have a beautiful, vibrant orange mixture.
- Pour the mixture into a freezer-safe container. Freeze for 2 hours, then take it out and stir thoroughly with a fork. This helps break up any ice crystals that might be forming.
- Freeze again for 6-8 hours, or until solid. Before scooping, let it sit at room temperature for about 5 minutes to soften slightly. And then… enjoy!
Expert Tips
Want to take your mango ice cream to the next level? Here are a few of my favorite tips:
Achieving the Perfect Smooth Texture
Chilling everything – the bowl, the cream, even the milk – is the secret to a super smooth texture. Don’t skip this step!
Preventing Ice Crystals – The Key to Creamy Ice Cream
Stirring the mixture after the first 2 hours of freezing is essential for preventing large ice crystals from forming. It keeps everything nice and creamy.
Adjusting Sweetness to Your Preference
Taste the mixture before freezing and add a little more condensed milk if you prefer a sweeter ice cream. Remember, freezing can sometimes dull the sweetness, so it’s better to err on the side of slightly sweeter.
Variations
This recipe is a great base for experimenting! Here are a few ideas:
Vegan Mango Ice Cream
For a vegan version, substitute the whipping cream with chilled coconut cream (the thick part from a refrigerated can of full-fat coconut milk) and use a plant-based condensed milk.
Dairy-Free Mango Ice Cream (Coconut Milk Based)
Similar to the vegan version, use full-fat coconut milk instead of whipping cream and milk. You might need to adjust the amount of condensed milk to achieve the desired sweetness.
Spice Level – Adding a Hint of Cardamom or Saffron
My grandmother always added a pinch of cardamom powder to her mango desserts. It adds a lovely warmth and fragrance. A few strands of saffron soaked in a tablespoon of warm milk also work beautifully!
Festival Adaptations – Mango Ice Cream for Holi or Summer Celebrations
During Holi, I sometimes add a tiny bit of rose water for a floral note. It’s a lovely way to celebrate the festival of colors!
Serving Suggestions
This mango ice cream is delicious on its own, but here are a few ideas to elevate your serving:
- Top with chopped pistachios or almonds.
- Drizzle with a little mango pulp or rose syrup.
- Serve with a side of crumbled biscuits or a slice of cake.
- For a truly decadent treat, layer it with mango chunks and a sprinkle of cardamom.
Storage Instructions
Homemade mango ice cream is best enjoyed fresh, but it will keep in the freezer for up to 2 weeks. Store it in an airtight container to prevent freezer burn.
FAQs
Got questions? I’ve got answers!
What is the best type of mango to use for ice cream?
Alphonso mangoes are the gold standard, but Kesar, Dasheri, or even Tommy Atkins will work well. The key is to choose mangoes that are sweet and ripe.
Can I make this mango ice cream without an ice cream maker?
Absolutely! This recipe is designed to be made without an ice cream maker. The stirring step is crucial for preventing ice crystals.
How can I adjust the sweetness of the mango ice cream?
Taste the mixture before freezing and add more condensed milk if needed.
Why is chilling the bowl and cream important for this recipe?
Chilling helps the cream whip up to stiff peaks, resulting in a light and fluffy texture.
How long does homemade mango ice cream last in the freezer?
Up to 2 weeks, stored in an airtight container.
Can I add other fruits to this mango ice cream recipe?
Definitely! A little bit of strawberry or raspberry puree would be delicious. Just don’t add too much, or it will overpower the mango flavor.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
