Homemade Mango Ice Cream

4 from 8 votes

Mango Ice Cream makes for an easy dessert and can be quickly done whenever the craving arises. Made using fresh mangoes, this dessert is surely delicious. Here is a classic recipe with custard as a base and an eggless version too to make a homemade recipe.

Homemade mango ice cream served in a bowl.
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It is always good to indulge in something delicious and cold, now and then! And my favourite way of indulging is some junk food which ends with a yummy ice cream as a dessert.

And when the Summer approaches, and my favorite fruits such as Mango, Strawberry etc comes to the market, the first thing I do is to buy fresh fruits from the market and make homemade Ice cream.

Also, as soon as the season of ‘King of Fruits’ hits, my son’s demand for Mango Ice Cream also starts.

Rather than buying out from outside, I prefer to make it at home with fresh mangoes, because nothing can beat the taste of fresh mangoes in the ice cream. Right?

So, here is my version of Mango flavored Ice Cream and I am sure you will love every bite of this deliciousness. 

To make this ice cream, I  kept the base same and added mango puree to it and the result was even yummier than the previous one. Go ahead and try this recipe for Summer, you are sure to love its flavour.

If by chance, you are a huge fan of mangoes like me then you may store some mango puree in the freezer and prepare this royal Ice Cream even after Summer gets over and mangoes are unavailable.

Here are some more Mango Recipes, to enjoy during Summer – Mango Kulfi, Mango Mastani, Indian Mango Lassi, Mango Shrikhand, Mango Phirni and Mango Falooda.

About This Recipe

Well, we clearly don’t need an introduction to Ice Cream, but this Mango Ice Cream will surely need some limelight in Summer.

As fresh Mangoes are available in the market now, this Mango flavored Ice Cream is a must to make for your everyday indulgence.

In this Ice Cream, fresh Mango Puree is added to the Vanilla Ice Cream base, which makes it even more delicious and the taste of mangoes is just phenomenal.

Ingredients

Other than the star ingredient, Mangoes, you will need the basic Ice cream ingredients such as Milk, Heavy Cream, Eggs, Sugar and Vanilla Extract.

If your mangoes are sweet enough, you can skip the sugar or reduce the quantity of the same. 

You can also go ahead and use the canned mango puree because it’s so delicious as well. But if fresh mangoes are available, use them.

Make sure to use the puree of either Kesar or Alphonso variety of Mangoes.

Which Ice Cream maker to buy?

While our stay in the US, I bought an ice cream maker from Cuisineart and totally loved it.

After we came back to India, it was a little tough to operate it because of voltage issue but since I carried a voltage converter with me, it’s still manageable.

Recently, I got an Ice Cream from Kitchenif-India for review and I am loving it too.

It gives a nice and creamy soft serve stage ice cream which you can further freeze in a container until it sets nicely.

The main concept of churning the ice cream so that fewer ice crystals form in it is well accomplished by this gadget.

Pro Tips by Neha

Try to refrigerate the custard base or the eggless base until it is nicely chilled before adding it in the ice cream maker.

Freeze the pot of the ice cream maker for at least 48 hours.

After transferring the ice cream in a container, cover it with cling wrap, and then put the lid tightly. It will reduce the formation of ice crystals.

You can add a tiny bit of yellow food colour if you wish to for a more yellowish looking ice cream. I didn’t put any.

If making eggless ice cream, make sure to chill the cream and condensed milk nicely.

Adding a little bit of alcohol in your ice cream mix will make sure it doesn’t set too hard. But don’t go overboard with it otherwise your ice cream will never set.

Read this article which has lot’s of information about ice cream making.

Variations

Once you perfect making the basic Mango Ice Cream, you can try to make its variations.

With Chilli  – Add some chopped red chilli. It goes very well with ripe sweet mangoes.

With Vanilla – You can add Vanilla Bean Seeds and make Mango Vanilla Ice cream.

With Cinnamon – You can add in a little cinnamon powder in the mix, to have a beautiful flavour and aroma in the ice cream.

Nutty Mango Ice Cream – You can add crushed nuts like pistachios, toasted almonds etc to your Ice Cream.

With Chocolate  – Add in some chocolate chips in the ice cream mixture, for that hint of chocolate in your ice cream.

Mixed Fruit Ice Cream – You can add banana, raspberry, chocolate, etc to the ice cream mix or else you can give swirls of various flavours.

How to make it without an Ice Cream Maker?

Follow the same recipe, and make the Mango Ice Cream Mixture. Pour this in a freezer safe bowl and freeze fro 24 hours.

Take it out, mix it again and freeze again for next 24 hours. Do not keep it for more than 3 days, to avoid ice crystals.

How to make eggless version?

Ingredients

  • Heavy cream – 2 cups
  • Mango Puree – 1 cup
  • Condensed milk – 400 g

Method

  • Mix heavy cream, mango puree and condensed milk in a bowl.
  • Whisk for 5 minutes on high speed using an electric blender.
  • Pour the mixture in the bowl of your ice cream maker.
  • Churn according to instructions.

How to make it Vegan?

You can use coconut or almond milk instead of normal milk. Instead of cream, you can use coconut cream.

Homemade Ice Cream vs Store Bought Ice Cream

The taste for both of them differs a lot! The homemade version always tastes better because of the use of fresh mangoes and high quality ingredients.

Secondly, the nutrition matters! In homemade Ice cream you know exactly what you are putting in your recipe, whereas you don’t know that about the store bought one.

It is preservative free! That’s the best thing about making Ice Cream at home. If you make it at home, you know that you are consuming right and healthy ingredients.

You can always keep a control on the ingredients such as you can make it vegan or can control the quantity of sugar.

You might also like:

Saffron Tea

Mango Chilli Sauce

Step by Step Recipe

Mix milk and heavy cream in a pan. Heat it on low flame. Remove from heat once scalded (Boiled).

Milk and cream mixed in a bowl.

Whisk egg yolks and sugar with a whisk, till it is light and creamy.

Sugar and egg yolk mixed in a bowl.
Whisked until creamy.

Pour milk and cream mixture that we heated in the egg yolk slowly and keep whisking while pouring. Heat this mixture on very low flame till the custard thickens.

Pour egg mixture over the milk and cream mixture.

Add the vanilla extract and mango puree and mix well. Cool the mixture well.

Mango pure and vanilla added in the pan.

Pour this mixture in the frozen bowl of ice cream maker and churn as per instruction.

Pour this mixture in the ice cream maker bowl.

Transfer the churned ice cream in a chilled shallow container and freeze for another 2-3 hours.

Transfer the ice cream in a freeze safe bowl.
Mango Ice Cream makes for an easy dessert, and can be quickly done whenever the craving arises. Made using fresh mangoes, this dessert is surely delicious. Here is a classic recipe with custard as base and an eggless version too to make homemade Mango Ice Cream Recipe.
4 from 8 votes

Mango Ice Cream (With Custard Base)

Mango Ice Cream makes for an easy dessert, and can be quickly done whenever the craving arises. Made using fresh mangoes, this dessert is surely delicious. Here is a classic recipe with custard as base and an eggless version too.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 people

Ingredients 

  • 1 cup Full cream milk
  • 2 cups Heavy cream
  • ½ cup Light Corn Syrup
  • 4 Egg yolk
  • 1 cup Sugar
  • 2 cups Mango puree
  • 1 teaspoon Vanilla extract
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Instructions 

  • Mix milk, heavy cream and corn syrup in a pan.
  • Heat it on low flame.
  • Remove from heat once scalded (Boiled).
  • Whisk egg yolks and sugar with a whisk till it is light and creamy.
  • Pour milk and cream mixture that we heated in the egg yolk slowly and keep whisking while pouring.
  • Heat this mixture on very low flame till the custard thickens.
  • Keep stirring throughout.
  • Do not over cook, otherwise the eggs will curdle.
  • Remove the pan from heat and cool the custard.
  • Add the vanilla extract and mango puree and mix well.
  • Refrigerate this mixture for 12-18 hours.
  • Pour this mixture in the freezed bowl of ice cream maker and churn as per instruction.
  • Transfer the churned ice cream in a chilled shallow container and freeze for another 2-3 hours.
  • Scoop and serve.

Notes

Eggless Mango Ice Cream
INGREDIENTS
  • Heavy cream – 2 cups
  • Mango Puree – 1 cup
  • Condensed milk – 400 g
Method
  • Mix heavy cream, mango puree and condensed milk in a bowl.
  • Whisk for 5 minutes on high speed using an electric blender.
  • Pour the mixture in the bowl of your ice cream maker.
  • Churn according to instructions.
If you don’t have an ice cream maker, pour the mixture in a bread pan and freeze for 2-3 hours. Take out from the freezer and blend in a blender to break all the ice crystals. Repeat this process 2 -3 times every 2-3 hours. Freeze till set.
Try to refrigerate the custard base or the eggless base until it is nicely chilled before adding it in the ice cream maker.
Freeze the pot of the ice cream maker for at least 48 hours.
After transferring the ice cream in a container, cover it with cling wrap and then put the lid tightly. It will reduce the formation of ice crystals.
You can add a tiny bit of yellow food coloring if you wish to for a more yellowish looking ice cream. I didn’t put any.
If making eggless ice cream, make sure to chill the cream and condensed milk nicely.
Adding a little bit of alcohol in your ice cream mix will make sure it doesn’t set too hard. But don’t go overboard with it otherwise your ice cream will never set.
Read this article which has lot’s of information about ice cream making.

Nutrition

Calories: 519kcal, Carbohydrates: 50g, Protein: 5g, Fat: 34g, Saturated Fat: 20g, Cholesterol: 242mg, Sodium: 54mg, Potassium: 269mg, Fiber: 1g, Sugar: 47g, Vitamin A: 2325IU, Vitamin C: 31.4mg, Calcium: 122mg, Iron: 0.5mg
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12 Comments

  1. Made this using the eggless recipe, used frozen mangoes, but had to use three cups, also added the juice of one Meyer lemon to help bring the acidedy and brightness up to make it more refreshing (maybe something to do with the frozen fruit) Very Tasty

  2. Tried it and it turned out to be perfect using ice maker with the ECS recipe – excellent blog and very clear instructions, thank you!!

  3. Hi there,
    This will be my first time making ice cream . Thank you for the recipe, I am a fan of your blog- good recipes, very clear, simple and easy to follow instructions. Quick question on the ice cream recipe – is the corn syrup absolutely needs? Can it be substituted?

  4. Loved the creamy delicious ice cream … i was also thinking of making some mango ice cream because this year I got some really good mangoes from the store
    I have to subscribe to you post as I dont want to miss anything 🙂
    Shema