Homemade Mango Ice cream

Making ice cream at home has been my thing for 2 years now. Mango ice cream was the first one I made. Believe me, I have never bought ice cream after I started making my own.

Mango ice cream is an easy homemade ice cream recipe made with just 3 ingredients. It is very smooth, so creamy, and has just the right amount of flavor and sweetness.

This recipe requires no ice cream machine and no churning. It is an easy dessert recipe for a large crowd and the perfect way to end a party.

Ingredients required for Mango ice cream

You will need just 3 ingredients for making this delectable mango ice cream.

1.Canned mango puree – 1 1/4 cup

2.Whipping cream – 2 cups

3.Condensed milk – 1/2 can

Note: I have tried Alphonso and Kesar puree (canned). Both taste equally good.

Can I use fresh mango puree instead of canned puree?

Yes, you can replace the canned puree with freshly prepared mango puree.

Peel the mangoes and cut them in pieces. Blend into a smooth puree on high speed for 1-2 mins. You will need 2-3 mangoes depending on their size.

You might have to increase the quantity of condensed milk based on the sweetness of the mangoes.

How to make Mango ice cream

1. Place the bowl and beater(s) in the freezer

Place the bowl and the beater(s) in the freezer for at least 15 mins before whipping the cream. This helps fasten the process of whipping.

You can even place the whipping cream in the freezer for 10 mins. The colder the whipping cream, the faster you will get those stiff peaks.

2. Prep the ingredients

Measure the mango puree and condensed milk. Keep ready. Once done, take out the bowl, beater and whipping cream from the freezer.

3. Whip the cream till it forms soft peaks then add condensed milk

Pour 2 cups of whipping cream into the cold mixing bowl. Start whipping the cream on medium speed setting. After 2-3 minutes check for soft peaks. Once it starts to form soft peaks add half a can of condensed milk.

How to check for soft peaks?

Turn off the hand mixer and pull the beaters out. The cream will rise when the beaters are pulled out. The peaks will bend down and not be firm enough to stand. This is the stage of soft peaks.

4. Continue to whip till you get stiff peaks

The mixture of whipping cream and condensed milk will continue to get thicker. Stop the beater and check for stiff peaks.

How to check for stiff peaks?

Turn off the hand mixer and pull the beaters out. The whipped cream will rise when the beaters are pulled out. Firm peaks will be formed as seen in the picture.

5. Add mango puree

Once you get stiff peaks add the mango puree. Whip on low speed just enough to mix everything together.

6. Transfer to a container

Transfer in a freezer-safe glass container. Even out the surface, place the lid and freeze it for a least 8 hours. Enjoy your mango ice cream in a cone or just like that!

How to store homemade ice cream?

 Store it in a freezer safe glass container. You can set the ice cream in a freezer-safe ceramic container as well. Avoid using plastic containers.

The ice cream stays good for 2 months. You can make large quantities and enjoy it for a long time or serve it to your guests.

Want to try different flavors?

All you have to do is just replace the mango puree with another flavor. It’s that simple.

You can try:

1.Pineapple ice cream with homemade pineapple jam*

2.Chocolate ice cream with Chocolate syrup

3.Strawberry ice cream with strawberry jam*

4.Blueberry ice cream with blueberry jam*

*same as homemade pineapple jam recipe

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