Homemade Mango Ice Cream Recipe (No Ice Cream maker) | Kitchenstagram
Mango Ice cream is one of those timeless summer desserts that brings instant comfort and nostalgia. With its golden hue and rich fruity flavour, it’s no wonder this treat is a seasonal favourite. While traditional ice cream often involves eggs and ice cream maker, this version skips the fuss- yet delivers the same creamy texture and smooth finish using just three everyday ingredients.
Fresh mangoes are the star of this recipe, but frozen mangoes or mango pulp work just as well, especially when mangoes are out of season. The key lies in cooking the mango puree slightly on the stove- this concentrates the natural sweetness and tropical depth of flavour, while also helping to keep the texture velvety and free from ice crystals.
Unlike conventional custard-based ice cream, this version uses condensed milk and whipped cream to replicate the luxurious mouthfeel of professionally churned ice cream. The whipped cream gives it body and lightness, while the condense milk adds sweetness and a rich, silky base,no special equipment needed.
Homemade mango ice cream like this truly captures the pure essence of ripe mangoes. Whether you spoon it into a bowl, scoop it into cones or layer it between cookies for an easy ice cream sandwich, it’s a dessert that’s hard to resists. You can even enhance it further with a handful of chopped mango chunks and a swirl of cooked mango puree before freezing.
So if you’re looking for an effortless summer dessert that’s bursting with tropical flavour and needs only a few ingredients, this mango ice cream is a recipe to keep. Creamy, vibrant and refreshingly simple- each scoop is a taste of sunshine in a bowl.
Serving suggestions:
Mango Ice Cream is a treat on its own, but you can serve it in creative ways to enhance the experience. Relish it plain or jazz it up with a drizzle of mango sauce or chocolate sauce or caramel sauce. For a fun texture contrast, sprinkle over some crunchy nuts, dried fruits, tutti frutti or mango chunks. It also makes great base for layered desserts like trifles or floats. You can also serve with a slice of brownie, a warm chocolate cake or alongside chilled custard and jelly for a party-ready treat. Whether served solo or as part of dessert plate, mango ice cream easily adapts to many combinations, making every scoop more exciting than the last.
Storage Tips:
Store any remaining ice cream in an airtight container in the freezer. It stays fresh fr weeks and is perfect for prepping in advance- just scoop and serve straight from the freezer when needed.
Ingredients:
3 Large Mangoes
2 cups Heavy Cream
400 gm Condensed Milk
Preparation:
- Step 1: Slice 2 mangoes just past the seed. Scoop out the flesh without breaking the skin.
- Step 2: Then transfer the mango flesh in a blender and blend until smooth.
- Step 3: In a non-stick skillet add the mango puree and cook over low heat, stirring constantly for 5-6 minutes. Let the mango puree cool and blend again for a smoother consistency. This helps prevent crystallization in the ice cream.
- Step 4: In a large mixing bowl combine heavy cream, condensed milk, whisk until combined.
- Step 5: Remove 1/2 cup of the cream mixture in a freezer-safe container. Freeze for 4-5 hours.
- Step 6: Then add cooled mango puree in the mixing bowl, whisk until combined. Reserve 1/2 cup of cooked mango puree.
- Step 7: Transfer the mixture in another freezer-safe container and freeze for 4-5 hours.
- Step 8: Peel and finely chop the mango and discard the pit.
- Step 9: After 5 hours remove both the containers from the freezer. Blend both the ice cream with a hand blender.
- Step 10: In the mango ice cream container add the chopped mangoes and stir to combine.
- Step 11: Then swirl 1/2 cup of cooked mango puree and the white ice cream base in the mango ice cream.
- Step 12: Cover the container with a lid and freeze for 12 hours.
- Step 13: Once the ice cream is set, remove it from the freezer and let it sit at room temperature for 5 minutes, until slightly soften. Scoop with ice cream scooper and drizzle some mango sauce. Serve in cones or bowls. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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