This Mango Ice Cream will be an absolute hit this summer! All you’ll need is 3 ingredients and 10 minutes of prep time – let the freezer do the rest for you! This easy homemade ice cream is super creamy and sweet, with a delicious zing from the mango, which will leave you wanting more.
I crave nothing more than ice-cold ice cream on a hot summer day, and if I’m making it? This. Is. The. ONE!
I love how this Mango Ice Cream has the real fruit in it to boost nutrition, but it still tastes like a very decadent treat.
You don’t even need to use an ice cream maker or food processor for this gluten-free ice cream recipe! All you need is one bowl and a blender.
Ice Cream Recipes with minimal cleanup and no churning are always a win in my books.
What ingredients are in this Mango Ice Cream?
There are 3 (yes, just THREE!) ingredients used here:
- Mango: Of course! Just 1 cup of fresh mango will give you 67% of the recommended amount of vitamin C for the day! Not only that, but it also has a high concentration of copper (20%), folate (18%), and vitamins B6, A E B5, and K, to name a few! I have used fresh Alphonso mango pulp.
- Heavy or whipping cream: Fat is an essential part of our diets, helping us feel full and satisfied. It’s also what makes this ice cream taste rich! I use a cream with 25% fat for making this ice cream. Mother Dairy Cream, De’lecta Cream, Amul Whipping Cream are a good choice.
- White sugar: Not a lot though, just to suit your own taste! If your mango and cream are sweet enough, you may even find that you can skip the sugar.
How To Make
Make a mango puree: dice your mango’s pulp, take care to remove the skin, and add it to the blender. Tase the pulp, add sugar accordingly, and blend until it is smooth without adding any water. You can also skip this step by using canned mango puree!
Add the cream to a mixing bowl. Whip the cream using a hand mixer or a stand mixer with a whisk attachment until soft peaks form. You can also use a manual hand whisk if you don’t have the electrical appliances at home.
Add the mango puree to the whipped cream and mix for 1-2 minutes until they are well combined. Taste it and add more powdered sugar if it’s needed.
Pour the combined mango and cream mixture into a freezer-friendly container with a lid. Close the lid tightly. Freeze the ice cream for 5-6 hours, or until it is set.
Ready to eat? Take the mango ice cream out of the freezer and let it thaw for 5 minutes to soften a little. Scoop and serve!
Homemade Ice Cream vs. Store Bought Tub
I hear you – convenience can be nice! However, you will be missing out on some vital things like:
The flavor: Nothing beats the taste of fresh mango combined with the rich, creaminess of fresh whipped heavy cream.
The nutrition: Again, the fresh mango! Making this ice cream at home ensures the ingredients haven’t been altered. You can’t guarantee that in a store-bought ice cream tub!
The simple ingredients: This recipe calls for mango, cream, and sugar (if needed). That’s all. Period. It is staggering if you look at an ice cream tub’s list of ingredients! I can’t pronounce most of them, and it doesn’t even taste as good with all enhancers!
The satisfaction: I can’t express the joy, pleasure, and proud gleam that a tub of homemade ice cream will bring to your life. The happiness of creating something delicious from scratch is invaluable and a must-try experience.
FAQ Related to Mango Ice Cream
The ‘Alphonso’ mango is the best to make any dessert because of its sweetness and rich flavor. Or any other local variety of mango with a naturally sweet taste will be perfect for this ice cream.
Yes! Crushed nuts like pistachios toasted almonds would taste great, as well as toasted coconut chips. White milk chocolate, dark chocolate chunks, or chips would also be an excellent addition to this mango ice cream. Like a kick of spice? Add a teaspoon of chili powder, cardamom, or saffron to the mixture before freezing to take the flavor up to the next level!
Absolutely! Just substitute the 4 cups of pureed fresh mango for canned pureed mango. Then, taste the canned puree and adjust the amount of sugar accordingly.
You can freeze this ice cream for up to 3 months in an airtight container.
More Mango Recipes
Mango Shrikhand (Mango Yogurt)
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3 Ingredient Mango Ice Cream
- Blender
Ingredients
- 200 gram heavy cream or whipping cream
- 4 Cup ripe mango puree
- ½ Cup granulated white sugar
Instructions
- To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
- Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
- Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly.
- Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set.
- Stand for 5 minutes to soften slightly, then scoop and serve!
Recipe Notes:
- If you are in India, best to use Mother Dairy or Amul Cream for making the ice cream. I always use Mother Dairy Cream with 25% fat.
- Adjust the amount of sugar according to the taste of the mango pulp.
- If you are using canned mango puree, adjust the amount of sugar as per taste.
- Do not use water to blend the mango pulp.
- I have used 25% fat cream to make this ice cream.
- Sweet, ripe, and aromatic mango-like Alphonso is the best for making this ice cream.
- Do not mix the ice cream for too long after combining all the ingredients. Once mango puree combined with whipped cream, stop mixing.
S says
Hi Hina, can I use Jaggery Powder instead of white sugar in this icecream ?
Hina Gujral says
No, it does not taste good in mango ice cream.
Roli Bhargava says
can I use cream with out wipping it .I always failed in wipping cream…if u have any better idea..plz share
Hina Gujral says
You have to whip it to form soft peaks no need of perfection here.
Sandy says
How much does this make? What size container?
Hina Gujral says
Approximately 250 ml.
Ace says
4 cups mango purée and it only makes 250 ml? Somethings not right
Hina Gujral says
We double checked the yield and it says 500 ml. Where is 250 ml mentioned?
Ashwini says
Mango is my all time fav!!
Mango Ice Cream
Hina Gujral says
Great! I think we all love mango
Leena says
Thanks for sharing this lovely recipe, made this and tastes really yummy. Unfortunately my I cream turned out quite icy even though I used whipping cream. I wonder if I blend the ice cream along with more whipping cream, then freeze it again would help? Please suggest, thanks
Hina Gujral says
You can try blending ice cream after it is 50% – 60% frozen. Or thaw it at room temperature for 10 minutes before serving. I hope this helps.
pollin says
Whenever I keep the prepared ice cream in freezer, it gets layers of ice formed and it is not smooth in texture. Anything to overcome that?
Hina Gujral says
Usually, that happens when the ice cream is not stored in an airtight freezer-friendly container. Wrap ice cream in cling foil and then store in air tight container.
Pollin says
Ohh didn’t knew that, Thanks 🙂
Inaaya says
Hello Ms.Hina Gujral what can I use instead of an air-tight container?
Can you please tell me
Hina Gujral says
You can buy them on Amazon or they are easily available at supermarkets.
Long says
Hello Ms.Hina Gujral , Can I use store-bought mango pulp for this mango ice cream? Thanks you for sharing.
Hina Gujral says
Yes, you can. Adjust the sugar and sweetness in the ice cream according to the taste of mango pulp.
Ratnangi says
Thank you Hina! I will be trying this recipe as it’s so tempting. Will this work for Chikoo, Guava and Sitaphal ice cream? I have their pulp too and love the flavors.
Hina Gujral says
Glad you like the recipe. It works only for pulpy and sweet fruits like strawberry, blueberry, raspberry, golden kiwi etc.
Brittany Ritenour says
Chikoo is in the kiwi family. There is not a wrong fruit, it really just depends on what you put in it. Blackberries and raspberries are thin fruits, they work better with added solider substances. I do stuff with fruit all of the time, especially mangoes and coconuts which isn’t a fruit but still. For instance blackberries are great but aren’t very solid but added with something like a banana or another solid fruit, you can get a similar substance. Its like smoothies, bananas are a great replacement for heavy dairy creams.
Brittany Ritenour says
I would say any fruit will work but sometimes for thinner fruits you will have to add other substance, like bananas work well for substance from thin fruits.
Kathryn says
Hello Hina, I am a Vegan & a Mango lover, can I replace the Dairy Cream for Coconut Cream Please? Also can I add (if needed) Maple or Rice Syrup as a Sweetner?
Thank you,
Hina Gujral says
Yes of course. It will taste fantastic.
Poonam Java says
Hi! Can I use sugar free sweetener instead of sugar for diabetic people?
Hina Gujral says
Yes, you can. But to my knowledge mango in itself has a lot of natural sugar and so does cream. Hence, I am not sure if this ice cream recipe is fit for a diabetic person.
Poonam Java says
Thank you Hina for your prompt response! Really appreciate it🙏
Brittany Ritenour says
It would be fine for a diabetic person, real fruit sugar is not bad for diabetic people.
Hina Gujral says
I am not the expert when it comes to diabetic friendly diet.
Brittany Ritenour says
My aunt is diabetic, she can eat regular fruit and ice cream. She does have s citrus allergy and lactose intolerance
Rashidatu aziz says
My name is rashidatu aziz please can l use condensed milk to make my mango ice cream?
Hina Gujral says
Condensed milk has a very different texture. If you are following my recipe please use Amul Cream or any other similar cream available but not condensed milk.