Mango Ice Cream Recipe 2 Easy Variations

About Mango Ice Cream

Mango ice cream is a delightful treat that you can easily whip with fresh or frozen mangoes. Come summer and we always look forward to enjoy mango ice cream made with fresh ripe mangoes. You will find that both my mango ice cream recipes are easy. All you need is a blender to blend the mangoes and a beater or stand mixer to whip the cream. You do not need an ice cream maker at all. For both the recipes, I recommend to use mangoes which make up for a thick pulp. Alphonso mangoes are best as they yield a thick pulp. Runny, juicy or watery pulp will form ice crystals in the ice cream. I also suggest to include whipping cream or heavy cream. During the summers, I always end up making these mango ice cream recipes. In the Indian summer season, the markets are flooded with mangoes. I always make it a point to buy organic mangoes in the season. We love mangoes. What about you? Every year I make many mango based desserts and drinks. I have already shared around 33 Mango Recipes. Some of our favorites are Mango Lassi, Mango Milkshake, Mango Pudding and Mango Cake. Choose to make any mango ice cream recipe depending on the ingredients you have. Both the recipes are simple and easy to make.

Mango Ice Cream with Condensed Milk

This 3 ingredient mango ice cream is very easy and simple to make. All you need is a beater or a stand mixer and a blender. The recipe does not have any added sugar as the sweetness from condensed milk is simply enough to sweeten the ice cream. Though if you prefer you can always add some sugar if needed. Try to use sweet tasting mangoes as you won’t need to include any sugar in the recipe. I had used the Indian variety of alphonso mangoes that were sweet. If in case your mangoes are not sweet, then add some sugar. Out of mangoes? Do not worry. Packaged mango pulp is your companion here and use it to make the ice cream. If you have access to alphonso mangoes, include them. Having said that you can make this mango ice cream recipe with any varieties of sweet mangoes. Though ensure that your mangoes are not fibrous. Recipe 1

Prep and Chop Mangoes

1. Rinse 3 medium-sized alphonso mangoes (560 grams) a couple of times in water and then wipe dry. You can use other varieties of sweet tasting mangoes.
2. Then chop the mangoes. For the video, I cut the mangoes by slicing the two sides and then chopping the mango flesh as shown in the video above. But be careful when doing using this method and keep the mangoes on a chopping board and then slice. Do not keep in your hands and slice. You can choose the regular method by first peeling mangoes and later chopping them.

Blend Mangoes with Condensed Milk

3. Then add the chopped mangoes in a blender or a bullet mixer. If mangoes are out season, add 1.5 to 2 cups of canned mango pulp.
4. Also add 1 can of sweetened condensed milk (400 grams). You can use any brand of condensed milk.
5. Blend till smooth and set aside.
6. Do make sure that there are no small or finer chunks or pieces of mangoes in this mixture.

Whip Cream

7. In another large bowl, take 3.5 cups chilled whipping cream. You can even use heavy cream as well. I have used the Indian brand of Amul whipping cream. With an electric beater, begin to whip the cream. TIP: Ensure that the cream is cold or chilled before you begin to whip it.
8. Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle. Amul cream takes more time to whip, so take an average of 7 to 9 minutes for whipping it, till you get stiff peaks. Do make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
9. Then add the mango+condensed milk mixture. Love vanilla with mangoes? Add ½ teaspoon vanilla extract at this step.
10. On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing. TIP: Do a taste-test and if the ice cream is too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
11. Level with a spatula.
12. Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap. Freeze for 6 to 7 hours or overnight. For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip or blend again. Remember to seal or cover tightly to avoid formation of ice crystals on the ice cream.
13. A photo below of the mango ice cream after being set.
14. Before serving, keep the ice cream bowl at room temperature for some minutes or until you can easily scoop it out. With an ice cream scoop, remove the mango ice cream. Serve mango ice cream in ice cream cups or bowls.

Mango Ice Cream Recipe with Cream

This second variation is again a 3 ingredient mango ice cream made with mangoes, fresh cream and sugar or honey. Yes vanilla is also added, which makes it the fourth ingredient. But it is entirely optional and you can simply skip it. In this second variation of the mango ice cream recipe, you have to beat or whip the ice cream mixture when it is partly frozen. This adds an additional step in the recipe. But let me tell you that the flavors and textures are great and what you get is an ice cream with a softer consistency. Recipe 2

Make Mango Puree Mixture

1. Peel and chop 2 large alphonso mangoes and add them in a blender or mixer jar. You need 2 cups of chopped mangoes. If using canned mango pulp, add about 1 cup of it and proceed from step 3. 2: Blend to a smooth pulp.
2. Then add sugar or powdered jaggery and vanilla extract along with the mangoes in a blender. You can also use honey. I have made this ice cream both with sugar as well as powdered jaggery. Both ways the ice cream tastes good. Note that you can add sugar or jaggery when blending the mangoes.
3. Mix well until the sugar dissolves.

Whip Cream and Mix Mango Puree Mixture

5. In another bowl begin to whip the whipping cream with an electric beater. You can use cream having 25% to 50% milk fat. Make sure that the cream is cold before you start whipping it
6. Whip till you get soft peaks in the cream. Don’t overdo as then the cream will curdle and you will get buttermilk and butter.
7. Add the mango pulp to the whipped cream.
8. Fold or mix gently. Do not mix heavily or vigorously – this would lead to the mixture falling flat and loosing its volume resulting in a dense texture.
9. The entire ice cream mixture should be mixed evenly.

Freeze

10. Pour the ice cream mixture in a freezer proof container or box. Cover the container tightly with a lid. Even the top with a spatula.
11. Keep the ice cream in the freezer for 3 to 4 hours or until it is half-set or half-frozen. Transfer the semi-frozen ice cream to a blender jar or a bowl.

Whip Second Time and Freeze

12. Whip again on medium speed for 2 to 3 minutes until smooth and you see the volume increasing. You can also whip in a blender or food processor. Then pour in the same container and freeze until the ice cream is frozen and set. Remember to cover the container tightly with a lid so that ice crystals do not form. If you prefer you can also whip the ice cream once more after it partly sets again, for a more smoother texture.
13. Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream.

Serving Suggestions

Storage and Leftovers

Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.

Expert Tips

Mangoes: To avoid formation of any ice crystals use mangoes that give a thick pulp when blended. Mangoes having a lot of water in them will form ice crystals. Cream: For a softer and creamy texture, make the mango ice cream with cold whipping cream or heavy cream. For best results and a softer texture, whip the cream really well. You can also whip the cream in a blender, food processor or a hand-held blender. Sweeteners: Sweetness can always be adjusted as per your requirements. You can use raw sugar honey, jaggery, maple syrup, coconut sugar, palm sugar to make the second version of the recipe. Color: The color of mangoes vary from a pale yellow to a deep bright yellow. So the color of the mangoes you have used will determine the color of your mango ice cream. Vegan version: You can opt to make the second mango ice cream vegan. Replace whipping cream with coconut cream. Scaling: Both the recipes are easily scalable to make a small or a large batch.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Ice Cream Recipe – No Churn, No Ice Cream Maker Chocolate Ice Cream Recipe Kulfi Recipe (Indian Kulfi Ice Cream) Butterscotch Ice Cream | Praline Ice Cream This Mango Ice Cream recipe from the blog archives first published in June 2012 has been updated and republished on April 2023.

title: “Mango Ice Cream Recipe 2 Easy Variations " ShowToc: true date: “2024-09-03” author: “Janis Lambert”

About Mango Ice Cream

Mango ice cream is a delightful treat that you can easily whip with fresh or frozen mangoes. Come summer and we always look forward to enjoy mango ice cream made with fresh ripe mangoes. You will find that both my mango ice cream recipes are easy. All you need is a blender to blend the mangoes and a beater or stand mixer to whip the cream. You do not need an ice cream maker at all. For both the recipes, I recommend to use mangoes which make up for a thick pulp. Alphonso mangoes are best as they yield a thick pulp. Runny, juicy or watery pulp will form ice crystals in the ice cream. I also suggest to include whipping cream or heavy cream. During the summers, I always end up making these mango ice cream recipes. In the Indian summer season, the markets are flooded with mangoes. I always make it a point to buy organic mangoes in the season. We love mangoes. What about you? Every year I make many mango based desserts and drinks. I have already shared around 33 Mango Recipes. Some of our favorites are Mango Lassi, Mango Milkshake, Mango Pudding and Mango Cake. Choose to make any mango ice cream recipe depending on the ingredients you have. Both the recipes are simple and easy to make.

Mango Ice Cream with Condensed Milk

This 3 ingredient mango ice cream is very easy and simple to make. All you need is a beater or a stand mixer and a blender. The recipe does not have any added sugar as the sweetness from condensed milk is simply enough to sweeten the ice cream. Though if you prefer you can always add some sugar if needed. Try to use sweet tasting mangoes as you won’t need to include any sugar in the recipe. I had used the Indian variety of alphonso mangoes that were sweet. If in case your mangoes are not sweet, then add some sugar. Out of mangoes? Do not worry. Packaged mango pulp is your companion here and use it to make the ice cream. If you have access to alphonso mangoes, include them. Having said that you can make this mango ice cream recipe with any varieties of sweet mangoes. Though ensure that your mangoes are not fibrous. Recipe 1

Prep and Chop Mangoes

1. Rinse 3 medium-sized alphonso mangoes (560 grams) a couple of times in water and then wipe dry. You can use other varieties of sweet tasting mangoes.
2. Then chop the mangoes. For the video, I cut the mangoes by slicing the two sides and then chopping the mango flesh as shown in the video above. But be careful when doing using this method and keep the mangoes on a chopping board and then slice. Do not keep in your hands and slice. You can choose the regular method by first peeling mangoes and later chopping them.

Blend Mangoes with Condensed Milk

3. Then add the chopped mangoes in a blender or a bullet mixer. If mangoes are out season, add 1.5 to 2 cups of canned mango pulp.
4. Also add 1 can of sweetened condensed milk (400 grams). You can use any brand of condensed milk.
5. Blend till smooth and set aside.
6. Do make sure that there are no small or finer chunks or pieces of mangoes in this mixture.

Whip Cream

7. In another large bowl, take 3.5 cups chilled whipping cream. You can even use heavy cream as well. I have used the Indian brand of Amul whipping cream. With an electric beater, begin to whip the cream. TIP: Ensure that the cream is cold or chilled before you begin to whip it.
8. Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle. Amul cream takes more time to whip, so take an average of 7 to 9 minutes for whipping it, till you get stiff peaks. Do make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
9. Then add the mango+condensed milk mixture. Love vanilla with mangoes? Add ½ teaspoon vanilla extract at this step.
10. On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing. TIP: Do a taste-test and if the ice cream is too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
11. Level with a spatula.
12. Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap. Freeze for 6 to 7 hours or overnight. For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip or blend again. Remember to seal or cover tightly to avoid formation of ice crystals on the ice cream.
13. A photo below of the mango ice cream after being set.
14. Before serving, keep the ice cream bowl at room temperature for some minutes or until you can easily scoop it out. With an ice cream scoop, remove the mango ice cream. Serve mango ice cream in ice cream cups or bowls.

Mango Ice Cream Recipe with Cream

This second variation is again a 3 ingredient mango ice cream made with mangoes, fresh cream and sugar or honey. Yes vanilla is also added, which makes it the fourth ingredient. But it is entirely optional and you can simply skip it. In this second variation of the mango ice cream recipe, you have to beat or whip the ice cream mixture when it is partly frozen. This adds an additional step in the recipe. But let me tell you that the flavors and textures are great and what you get is an ice cream with a softer consistency. Recipe 2

Make Mango Puree Mixture

1. Peel and chop 2 large alphonso mangoes and add them in a blender or mixer jar. You need 2 cups of chopped mangoes. If using canned mango pulp, add about 1 cup of it and proceed from step 3. 2: Blend to a smooth pulp.
2. Then add sugar or powdered jaggery and vanilla extract along with the mangoes in a blender. You can also use honey. I have made this ice cream both with sugar as well as powdered jaggery. Both ways the ice cream tastes good. Note that you can add sugar or jaggery when blending the mangoes.
3. Mix well until the sugar dissolves.

Whip Cream and Mix Mango Puree Mixture

5. In another bowl begin to whip the whipping cream with an electric beater. You can use cream having 25% to 50% milk fat. Make sure that the cream is cold before you start whipping it
6. Whip till you get soft peaks in the cream. Don’t overdo as then the cream will curdle and you will get buttermilk and butter.
7. Add the mango pulp to the whipped cream.
8. Fold or mix gently. Do not mix heavily or vigorously – this would lead to the mixture falling flat and loosing its volume resulting in a dense texture.
9. The entire ice cream mixture should be mixed evenly.

Freeze

10. Pour the ice cream mixture in a freezer proof container or box. Cover the container tightly with a lid. Even the top with a spatula.
11. Keep the ice cream in the freezer for 3 to 4 hours or until it is half-set or half-frozen. Transfer the semi-frozen ice cream to a blender jar or a bowl.

Whip Second Time and Freeze

12. Whip again on medium speed for 2 to 3 minutes until smooth and you see the volume increasing. You can also whip in a blender or food processor. Then pour in the same container and freeze until the ice cream is frozen and set. Remember to cover the container tightly with a lid so that ice crystals do not form. If you prefer you can also whip the ice cream once more after it partly sets again, for a more smoother texture.
13. Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream.

Serving Suggestions

Storage and Leftovers

Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.

Expert Tips

Mangoes: To avoid formation of any ice crystals use mangoes that give a thick pulp when blended. Mangoes having a lot of water in them will form ice crystals. Cream: For a softer and creamy texture, make the mango ice cream with cold whipping cream or heavy cream. For best results and a softer texture, whip the cream really well. You can also whip the cream in a blender, food processor or a hand-held blender. Sweeteners: Sweetness can always be adjusted as per your requirements. You can use raw sugar honey, jaggery, maple syrup, coconut sugar, palm sugar to make the second version of the recipe. Color: The color of mangoes vary from a pale yellow to a deep bright yellow. So the color of the mangoes you have used will determine the color of your mango ice cream. Vegan version: You can opt to make the second mango ice cream vegan. Replace whipping cream with coconut cream. Scaling: Both the recipes are easily scalable to make a small or a large batch.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Ice Cream Recipe – No Churn, No Ice Cream Maker Chocolate Ice Cream Recipe Kulfi Recipe (Indian Kulfi Ice Cream) Butterscotch Ice Cream | Praline Ice Cream This Mango Ice Cream recipe from the blog archives first published in June 2012 has been updated and republished on April 2023.