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.
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.
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.
Creamy Mango Ice Cream
- 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
- 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].
- 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.
This post was first published on June 7th, 2015, and has been updated with text and step by step pictures on July 10th, 2020.
Made it with out a mixer or green cardamom powder ( could find ). However it was great and satisfyingly amazing thank you.
Shawnn – glad you loved it!