Mango Ice Cream Recipe (Eggless)

Delicious, creamy mango ice cream recipe made with fresh mangoes. It is an egg free, no churn, easy ice cream recipe that can be made at home with just 3 ingredients. If you don’t have fresh mangoes, you can even use canned mango pulp for making it.

Whenever I say mango ice cream, it reminds me of my ‘amma’ (grandmother) who used to always make it in hot sweltering summers when we were kids. It instantly brings the picture of her placing huge steel containers full of homemade mango ice-cream in freezer.

What I love about food is, it has a bizarre magic quality of transcending you to a moment which you had lived years before. Taste, aroma or even a small visual cue is enough to remind you of a memory which you might have forgotten long back.

I have never liked store-bough mango ice creams as most of them have artificial flavours with strong use essence, completely putting off the taste buds. Nothing can beat the taste of real mangoes in ice cream.

Ingredients for mango ice cream:

The three ingredients used in this recipe are –

Mango pulp
Condensed milk (sweetened)
Heavy cream / Whipping cream (unsweetened)

Add powdered sugar if you are using unsweetened cream or if mangoes are less sweet. I have also added some chunks of chopped mangoes in the ice cream mixture for bursts of mango flavour in every bite but it is totally optional. For best flavour I would recommend using Alphonso mangoes for making this ice cream.

What type of cream should be used?

These days you get two variety of whipping creams in market- dairy & non-dairy. Any of the two can be used in making this ice cream.

Dairy whipping cream or heavy cream gives the ice cream a rich, creamy & velvety texture. I always prefer using heavy whipping cream for making ice creams at home.

Non-Dairy creams (like Tropolite or Rich) can also be used and as they are already sweet, you don’t need to add more sugar in the recipe.

Can I use Amul Fresh Cream?

Amul is a known dairy brand in India and its cream comes in two different packaging. Amul ‘Fresh cream’ comes in a blue box & is a low fat cream with 25% fat. You can use it for ice cream but won’t get that smooth creamy texture.

It also has a red coloured box (shown in video) which has 30% fat which makes it more suitable for whipping & ice cream making. (Please note it is not a promotional / paid post. I am just sharing my experience.)

Many people often complain about ice crystals in their homemade ice creams but if you follow the proportions and method as per this recipe you will not get any ice crystals. I definitely avoid adding colour or essence in homemade ice creams, however if you wish you can add some yellow food colour or mango essence.

Youtube Video:

I have also shared a youtube video for this same recipe on my youtube channel. If you like this mango ice cream recipe then don’t forget to like or subscribe.

More ice creams or kulfi recipes you might like to try :

Things to do before you start making ice cream:

Chill the bowl in fridge for an hour or so in which you are planning to whip the cream along with the whisking blades. This ensures the cream does not quickly come to room temperature while whipping.
Chill the whipping cream overnight in fridge. If you are using frozen whipping cream then thaw the amount which you will be using for ice cream in fridge only.

Kitchen equipments Used: I have used electric whisker for whisking the cream. However you can use manual whisker too (Though it might take a bit longer to whisk the cream).

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

Mango Pulp- 1 cup (~2 medium mangoes)
Heavy Whipping Cream- 1 cup
Condensed Milk (sweetened)- 1/2 cup
Powdered Sugar- 1/2 cup
Mangoes (chopped)- 1/2 cup (optional)

Notes:

Skip adding powdered sugar if you are using sweetened whipping cream.
Chill the cream well in fridge for few hours before you start whisking.
You can adjust the quantity of sugar as per your liking in this ice cream.

Directions:

Step 1:
Transfer chilled whipping cream to a bowl. Whisk till the cream becomes light, fluffy & you start noticing soft peaks. The cream should almost double in volume.

Remember to stop & scrape the sides of the bowl while whipping. This ensures that the batch is evenly whipped. Also, avoid over whipping as it can sometimes cause the cream to split. Keep this whipped cream bowl in refrigerator while we move to next step.

Step 2:
Peel and chop the mangoes. Add them to a blender jar and blend to get a smooth mango puree. Measure & transfer 1 cup puree to a bowl. If fresh mangoes are not available, use canned mango pulp.

Step 3:
To the above mango puree, add condensed milk & powdered sugar. If you are using ‘sweetened cream’, skip adding sugar. Whisk till mixture becomes light & airy.

Step 4:
Start adding the above mango mixture to whipped cream gradually. Fold it gently as we don’t want to loose whipped cream aeration. Add freshly chopped mango pieces while folding (optional).

Step 5:
Transfer the ice cream mixture to an airtight freezer safe container. If the container is not airtight or you are using an open ice cream container, seal the top with a cling film such that the cling film is slightly touching the top surface of ice cream. Freeze for 5-6 hours or overnight.

Step 6:
Once set, scoop and enjoy yummy mango ice cream.(Note: If the ice cream is hard set, leave it on kitchen counter for 5 min before scooping).

Variations:

For additional flavouring you can add vanilla extract / mango essence / cardamom powder (~1/4 tsp) or saffron (kesar). Saffron strands add lovely warm yellow colour and aroma to ice cream. Before using, dissolve them first in 1-2 tbsp warm milk and crush with back of spoon.
For brighter colour, few drops of edible yellow color can be added to ice cream cream mixture.
You can add finely chopped mango pieces, fruit bits (tutti frutti), chocolate chips or chopped nuts like pistachios for added texture.
Add swirls of mango pulp or chocolate sauce in ice cream. Pouring 1/3 mixture, drizzle mango pulp (or chocolate sauce) and create swirls using tip of knife. Repeat the process. This way when you will scoop the ice cream later you will get contrasting highlights in ice cream.
For slightly tangy taste, you can add 1/4 to 1/3 cup cream cheese instead of heavy cream in ice cream mixture.

More mango dessert recipes:

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(2 votes, average: 5.00 out of 5)