Creamy Mango Ice Cream
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If you love Mango lassi then this mango ice-cream recipe is just what you need to satisfy your mango cravings. Learn how to make this creamy tropical dessert in under 20 minutes and without an ice cream maker.
![A hand holding a cone filled with mango ice cream](https://simpleindianmeals.com/wp-content/uploads/2015/06/Homemade-Mango-Icecream.jpg)
Undoubtedly, the best ice cream I have had is from a store in India called Naturals. I love their fruit-flavored ice creams. While Sitafal (custard apple) flavor is my favorite, Mango ice cream comes a close second.
After I nailed homemade Vanilla ice-cream, I couldn’t wait to make mango ice cream at home. The process I followed was similar to the vanilla one except that along with condensed milk, I added mango puree, sugar, some chopped mango bits, and lastly a dash of cardamom for enhanced taste and texture.
Why we love this mango ice cream recipe
- Easy to make and needs only 4 ingredients.
- No ice cream maker needed!
- Tastes like mango lassi 🙂
- This recipe is great for pot-lucks and parties too as well. Pour the ice cream mixture into plastic cups like these ones. Freeze it for 4-6 hours. Let it thaw at room temperature for about 5 minutes before serving.
Which mango is best for this ice cream?
My favorite kind of mangoes to use for this recipe would be the ones that are sweet and non-fibrous. If you are in India, Alphonso, or Kesar would be a good choice. For those in the US, buy either Ataulfo, Kent, or Keitt.
Homemade puree vs store-bought puree – which one to use?
You could use either. I prefer store-bought mango puree because it is a time saver and also, I get to use pulp from my favorite mangoes from India like Alphonso or kesar.
Note: Buy the unsweetened mango pulp so that you can control the amount of sugar used in the recipe.
![A person showing scooped Mango ice cream](https://simpleindianmeals.com/wp-content/uploads/2015/06/Mango-Icecream-Condensed-milk.jpg)
If you love mangoes, I have a ton of other recipes with mangoes that I am sure you’ll love –
- Mango raita – If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal.
- Mango Lassi – This is a refreshing yogurt drink perfect for hot summers and also, for when you have bought more mangoes than you should have :).
- Mango milkshake – An easy milkshake recipe that is loaded with the goodness of mangoes and milk.
![A hand holding a cone filled with mango ice cream](https://simpleindianmeals.com/wp-content/uploads/2015/06/Easy-Mango-Icecream-Recipe-180x180.jpg)
Creamy Mango Ice Cream
Ingredients
- 1 pint or 2 cups heavy whipping cream
- 14 oz sweetened condensed milk 1 can
- 3 cups mango pulp, unsweetened homemade or storebought
- ½ cup mango chopped into small bits (optional)
- 1 teaspoon green cardamom / elaichi powdered
- 2 tablespoons sugar or as needed
Instructions
- Whisk heavy cream in a stand mixer or a handheld mixer for 6-8 minutes till the mixture is thick and creamy. (Note: When you are whisking or beating whipped cream, soft peaks form and then eventually the cream will thicken. Stop whisking at that point.)
- Add the mango puree, condensed milk, chopped mango bits, and cardamom powder to the whipped cream mixture and gently combine using a spatula.
- Do a taste test and add sugar as needed. I add about 2 tablespoons of sugar to the mixture since the mango pulp is unsweetened.
- Transfer to an airtight freezer container and freeze the ice cream mixture for 6-8 hours.
- Let the ice cream sit on the countertop for about 5 minutes before scooping. Drizzle it with mango puree and chopped mango bits before serving [optional].
Notes
- You don't need a stand mixer to whisk the ice-cream. You can use either the whisk attachment or beater attachment of the hand mixer as well.
- I love this container to store the ice cream because it prevents freezer-burn and the shape of the container makes scooping ice-cream super easy. They also have a no-questions-asked lifetime guarantee.
- My favorite kind of mangoes to use for this recipe would be the ones that are sweet and non-fibrous. If you are in India, Alphonso, or Kesar would be a good choice. For those in the US, buy either Ataulfo, Kent, or Keitt.
- If you want to make 3 cups of mango puree at home then you'll need about 4-5 mangoes. Just chop the mangoes and puree it to a fine mixture without adding water.
- If your homemade puree is fibrous, make sure to strain it before using it in the recipe.
- When you use homemade puree the color of the mango ice cream could be a tad lighter compared to a store-bought puree. Note - I have used store-bought puree for my recipe.
- Don't skip the condensed milk or your ice cream will be hard as a rock. Trust me, I have tried it :). Condensed milk not only sweetens your ice cream but also gives it a creamy texture.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
This post was first published on June 7th, 2015, and has been updated with text and step by step pictures on July 10th, 2020.