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+ servings

Mango Ice Cream

Creamy Mango Ice cream made without any ice cream maker, tastes much better than the store brought one. Absolutely no ice crystal and scoops like a dream.
Course Dessert
Cuisine American
Keyword Mango Ice Cream
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings 8 servings
Calories 358kcal
Author Subhasmita


  • 2 cups Fresh mango puree (ref note 1)
  • 1 can Sweetened Condensed milk 400gms
  • 2 tablespoon Dry milk powder
  • 1.5 cups Heavy whipping Cream


  • Pour mango puree into a saucepan, add milk powder to it. Whisk until there are no lumps.
  • Cook the above mixture on low heat until it reduces to ½ the quantity. At the end the puree should be reduced to 1 cup.
  • Towards the end of the cooking, add condensed milk. Mix until it is well incorporated. Switch off the flame.
  • Let the above mixture cool down to room temperature. Keep the mixture in an airtight container and let it chill in the refrigerator for at least 1 hour.

Ice cream

  • Whip chilled heavy cream to soft peak.
  • Gradually fold the chilled mango mixture in 2-3 batches. Slowly folding the mixture ensures the mixture remains airy and light.
  • Pour the Ice cream mixture to a 9 inch loaf pan. Tap the tin a couple of types to release any air bubbles.
  • Cover the surface with cling wrap or parchment paper. Cover with a lid or foil.
  • Refrigirate overnight.
  • Remove the cling wrap and let it stand for 5-6 minutes to soften a bit.



  1. Make sure the mango is very ripe and sweet. If it is not sweet enough add a couple of tablespoon of sugar to the mango puree while cooking it. 


Serving: 1serving | Calories: 358kcal | Carbohydrates: 39g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 90mg | Potassium: 358mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1519IU | Vitamin C: 25mg | Calcium: 200mg | Iron: 1mg