Easy Mango Ice Cream Recipe – No-Churn Indian Summer Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Mango Ice Cream Recipe – No-Churn 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, juicy fruits. And honestly, nothing beats a scoop (or three!) of homemade mango ice cream on a hot summer day. This recipe is super simple – no ice cream maker needed! – and tastes like pure sunshine. I first made this when my niece visited, and it was an instant hit. Let’s get started!

Why You’ll Love This Recipe

This no-churn mango ice cream is a game-changer. Seriously! It’s incredibly easy, requiring just a handful of ingredients and minimal effort. Plus, it’s unbelievably creamy and bursting with that authentic mango flavor we all crave. Forget complicated churning processes; this recipe delivers deliciousness in just a few steps. It’s the perfect Indian summer dessert to share with family and friends.

Ingredients

Here’s what you’ll need to whip up this dreamy mango ice cream:

• 2 cups mango pulp (approximately 300ml)
• 1 cup sweetened condensed milk (approximately 240ml)
• 1 cup whipping cream (approximately 240ml)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Mango Pulp – Choosing the Right Variety

The star of the show! Alphonso mangoes are the classic choice for Indian mango ice cream, offering that intense, fragrant flavor. But honestly, any sweet, flavorful mango will work beautifully. Kesar, Dasheri, or even good quality Tommy Atkins mangoes are great options.

Sweetened Condensed Milk – Quality Matters

This adds sweetness and that lovely creamy texture. I recommend using a good quality brand for the best results. Don’t substitute with evaporated milk – it won’t give you the same richness.

Whipping Cream – Achieving the Perfect Consistency

You’ll want to use chilled whipping cream with at least 30% milk fat. This is crucial for getting those stiff peaks that make the ice cream light and airy. Don’t skimp on the chilling time – it really helps!

Step-By-Step Instructions

Alright, let’s make some ice cream! It’s easier than you think.

1. First, blend the mango flesh in a mixer jar until you have a super smooth puree. No water needed! We want that concentrated mango flavor.
2. In a large bowl, gently mix the 2 cups of mango pulp with 1 cup of sweetened condensed milk. Stir until everything is beautifully combined and creamy.
3. Now, in a separate bowl, whip 1 cup of chilled whipping cream using a hand blender (or a whisk if you’re feeling energetic!). Whip it until you get stiff peaks – that means when you lift the beaters, the cream holds its shape.
4. This is the fun part! Gently fold the mango-condensed milk mixture into the whipped cream. Be careful not to overmix, or you’ll lose that lovely airiness.
5. Pour the mixture into freezer-safe containers. I like to use loaf pans or airtight containers. Cover the surface directly with a piece of butter paper to prevent ice crystals from forming.
6. Freeze for at least 8 hours, or preferably overnight. Patience is key!
7. Before scooping, let the ice cream rest at room temperature for about 5 minutes. This will make it easier to scoop and enjoy. Serve chilled, and get ready for a taste of heaven!

Expert Tips

A few little secrets to make your mango ice cream even better:

• Chill everything: Seriously, chill your bowl, beaters, and cream. It makes a huge difference in how quickly the cream whips up.
• Don’t overmix: Overmixing can make the ice cream dense. Gentle folding is the way to go.
• Butter paper trick: That butter paper layer really does help prevent ice crystals. Trust me!

Variations

Want to get creative? Here are a few fun twists on this classic recipe:

Vegan Mango Ice Cream

My friend, Priya, is vegan, and she loves this version! Simply substitute the condensed milk with a plant-based alternative (like cashew condensed milk) and use a vegan whipping cream.

Dairy-Free Mango Ice Cream (Coconut Cream Option)

For a dairy-free delight, replace the whipping cream with full-fat coconut cream. It adds a subtle coconut flavor that complements the mango beautifully.

Spice Level – A Hint of Cardamom

A pinch of cardamom powder (about ¼ teaspoon) adds a lovely warmth and fragrance. My grandmother always added a touch to her mango desserts!

Festival Adaptations – Mango Ice Cream for Holi or Summer Celebrations

During Holi, I sometimes add a tiny bit of saffron strands soaked in warm milk for a beautiful color and flavor. It’s a festive touch!

Serving Suggestions

This mango ice cream is delicious on its own, but here are a few ideas to take it to the next level:

• Top with fresh mango chunks or chopped nuts (pistachios and almonds are my favorites).
• Drizzle with a little mango syrup or rose syrup.
• Serve alongside a warm gulab jamun for the ultimate Indian dessert experience.

Storage Instructions

Store leftover mango ice cream in an airtight container in the freezer for up to 2 weeks. After that, it might start to develop ice crystals, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

What type of mangoes are best for making ice cream?

Alphonso mangoes are the gold standard, but Kesar, Dasheri, and Tommy Atkins also work well. The key is to choose mangoes that are sweet and flavorful.

Can I use fresh mangoes instead of pulp? If so, how do I prepare them?

Absolutely! Peel and chop about 3-4 ripe mangoes and blend them into a smooth puree. You’ll need about 2 cups of puree.

How do I prevent ice crystals from forming in my homemade mango ice cream?

Covering the ice cream mixture with butter paper before freezing helps a lot. Also, make sure your freezer is cold enough.

Can this recipe be made in an ice cream maker?

Yes, definitely! Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.

How long can I store homemade mango ice cream in the freezer?

Up to 2 weeks for the best quality. It’s still safe to eat after that, but the texture might change.

Enjoy your homemade mango ice cream! I hope this recipe brings a little bit of summer sunshine to your kitchen. Let me know in the comments how it turns out!