Mango ice cream recipe without an ice cream maker. There are many ways a mango ice cream is made. Over the years I have tried a few recipes and loved 2 simple methods of making this. In this post I have shared not one but 2 recipes which will give you delicious and creamy mango ice cream.
The first one needs a hand mixer and the second one needs only a blender. Texture wise both are different and taste good. These 2 recipes are perfect even for those who don’t have whipping cream as even regular cream with 25% fats work here. Here are my tips:
You may also like to check these 13 Ice cream recipes. Here are some made without ice cream maker
Vanilla ice cream
Chocolate ice cream
Pista ice cream
Mint ice cream
How to make mango ice cream recipe – step by step photos
1. Wash and cube mango to pieces. I used about 1 and a half cups mango cubes. Add them to a blender jar.
2. Add sugar. Make a fine puree. Use sugar as needed depending on the sweetness of the fruit used.
3. The pulp turns thick and may also gets jammed in the blender since there is no water or juice added. Give a quick stir with a spoon. Set this aside.
4. Pour the cream to a bowl. I have not chilled the bowl and beaters as it is not very hot in the place where I live. If you are making this when the temperature is high, then it is good to use a chilled bowl and beaters.
5. Whip the cream until peaks. If you are using low fat cream then you may get soft peaks.
6. Do not over whip the cream, it tastes like butter after the ice cream is set.
mixing mango puree to make mango ice cream
7. Pour the mango puree.
8. Gently fold the mango puree with whipped cream. It should not be mixed vigorously otherwise the cream gets deflated and the ice cream may not turn light. Keep folding until the mango cream turns creamy and smooth.
9. Transfer to a freezer safe jar. Cover and freeze it until set. It may take about 8 to 12 hours to set depending on the fridge. You can also pour this to steel cups and insert a ice cream stick.
10. Scoop it to a serving bowl.
11. If the ice cream is too hard, then dip the scooper in hot water and scoop.
Garnish with sliced pistachios or cherries. Serve with your favorite toppings
Tips
1. Mangoes: Choose the best quality ripe mangoes that do not taste sour as this helps to minimize the quantity of sugar. Sour mangoes will need more sweetener and the taste of the mango ice cream will be different if made with sour mangoes.
For a nice yellow color in your ice cream use mangoes that have deep yellow colored flesh. Alphonso, Banginapalli are some of the popular varieties. If fresh mangoes are not available you may try with bottles mango puree or canned mangoes. Ensure they are tasting sweet and good.
2. Cream: Whipping cream gives the best results to make an ice cream. If you do not have whipping cream, then you can also use cream with 25% fats. Chill it in the fridge overnight and scoop the top thick portions and use it to whip the cream. Discard the runny liquid part at the bottom.
3. Sweetener: The first recipe uses sugar and the second recipe uses condensed milk. However you can use one for the other in both the recipes.
4. Blender Vs mixer: The first recipe uses mixer as it needs whipping the cream. The second recipe is made in a blender. However the first recipe can also be made in a blender but you need to be extremely careful while blending the whipping cream. If you overblend the cream, it turns to butter.
How to make this vegan
I have made this earlier with coconut cream (not coconut milk). You can refrigerate the coconut cream overnight. In the morning scoop the top portion. You will be left with a small quantity of liquid at the bottom. Just discard that.
Whip the coconut cream the same way as you would whip the regular dairy cream. You won’t get stiff peaks. When you see the soft peaks, add the mango puree and give a gentle mix.
Related Recipes
Mango ice cream recipe
Mango ice cream
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup chilled cream (25% to 30% fat) (fresh cream, whipping cream or coconut cream)(or 250 ml)
- 250 grams mango cubes or 1 large (about 1 ¼ to 1 ½ cups puree)
- ¼ to ½ cup sugar organic or palm sugar (about 50 grams)
Garnishing (optional)
- 2 tbsp Cherries (chopped) (or use whole)
- 1 tbsp pistas (chopped)
Instructions
Recipe 1 – mango ice cream with hand mixer
- Chill the bowl, beater and the cream for few hours.
- Add mango and sugar to a blender. Make a smooth puree.
- Add the cream to the chilled bowl and whip until peaks using a stand or hand mixer.
- Pour the mango puree to the whipped cream. Gently fold in to avoid streaks. Do not stir or mix this vigorously, this deflates the whipped cream.
- Pour this to a freezer safe bowl. Cover and freeze until set.
- Scoop and serve mango ice cream with in 2 days to avoid ice crystals.
Recipe 2- Using blender no hand mixer needed, no churn
- We need only 250 grams mango puree, 100 ml of fresh cream, Half can of condensed milk (about 150 grams).
- Blend all the ingredients in a blender.
- Pour the mix to a freezer safe container. Freeze until set for overnight. Scoop and serve mango ice cream when set.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Very nice and easy recipe! Can one follow the same steps to make ice cream with other fruits like strawberries and papaya?
Anamit
Thank you
For strawberries you can check this post Strawberry ice cream. Not sure how papaya will taste but this recipe will work with papaya too.
Hi swasthi…. I have tried so many recipes from ur blog…. We have made gutti vankaya, Biriyani etc…. Very nice and easy recipes…. Tomorrow Gonna try mango ice-cream with Amul whipping cream low fat…. In this no sugar added…. How to make ice cream with this whipping cream contains 30%fat… Please help
Hi Srivani,
Thanks for trying the recipes. To make the mango ice cream, you can follow any of the recipes given here.
Thank you
Pl let me know do we have to churn the icecream in between while it is in freezer for setting to avoid ice crystals reply soon tnks in advance ,if so how many times
Hi Havovi
There will be no ice crystals if you use whipping cream and pulpy mangoes.
I tried it it was very yummmyyyy . thankyou so much for putting up this receipe .
Welcome Kashmira
This recipes arè mesmerising.
Thanks Keerthi
Wonderful recipes
I overwhipped my cream and added mango pulp and sugar too. It has grainy texture and tastes like butter. Is there a way to fix it now?
Hi Praneetha
Once you see the peaks you should stop whipping it. There is a way you can try, but not sure if it works. Keep the ice cream out of fridge and allow to melt completely. Then add about 2 to 4 tbsps of cream to the mixture and mix it gently with a whisk. Again do not over mix. While you mix, the mixture should turn uniform. Hope this helps.
Looks so delicious! I will try to make this and add some chopped walnuts into it. Thanks.
Welcome Megan
Thanks , yes do try it.
Cream means cooking cream or whipping cream or fresh cream
You can use whipping cream or fresh cream
Thank you for your reply ?, But for fresh cream can we get stiff peaks???
Hi Anika
You are welcome. Yes with some brands of fresh cream like milky mist you can get stiff peaks. If using amul fresh cream, after chilling, You will have to scoop the top part and discard the whey, you may get about 2 tbsp of whey.
Whip the scooped cream.
Can whipped cream be used?
Yes Abhinaya, you can use whipped cream. If you have whipped cream then just mix the mango and sugar puree. If the whipped cream is sweetened, just keep can eye on the sugar you use for the mango puree.
so tempting lovely click.. and the ice cream looks so creamy
Wow looks so creamy, no icy Crystal in it? Love to try soon.
tempting ice cream……….lovely clicks!
wow its simple and yummy ………….really
Drooling here at the pics.
yummy ice cream 🙂