Recipe card
About the recipe
This eggless mango ice cream recipe doesn’t require churning; you don’t need cornstarch, corn syrup, or artificial essence. There is no compromise on taste or flavor. It is better than store-bought ice cream, packed with preservatives and some ingredients that I can’t even read. The best part about making mango ice cream at home is that you get to taste the real fresh mangoes. What is better than that? My love for fruit-based ice cream emerged the first time I visited Naturals ice cream parlor in India. The ice creams here felt very natural as per the name, and the flavors felt so real, unlike other ice creams that use artificial flavorings and sweeteners. When I really missed them in the USA, I started making my own ice cream at home. You can check my recipe for Roasted almond ice cream and then the love that emerged for ice cream has never left. After trying Haagen-Dazs and Graeter’s ice cream in the United States, I was inspired to try several other flavors at home. These two brands have the best flavors of ice cream, and I think I have tried almost all. Dulce de leche ice cream is one of my favorites.
Ingredients
Mangoes: Use fresh, ripe mangoes for best results. Sour mangoes will not taste good. Heavy cream: for a nice creamy texture. Condensed milk: Not only sweetens but also keeps your ice cream smooth. Check out the recipe card for the full list of ingredients.
How to make mango ice cream?
To make the mango puree peel, chop and add 2 to 3 large ripe mango chunks to a blender. Blend it into a thick paste. Do not add any water. The thicker the paste, the better for making ice cream. Transfer this to a bowl, add condensed milk, and whisk well using a hand-held electric beater. Refrigerate until ready to use. In a separate clean bowl, whip heavy cream till it forms firm peaks. Do not over whip. Add ⅓ portion of whipped cream to the mango puree and condensed milk mixture and fold gently. Do not mix vigorously. The cream may deflate, and your ice cream will not be light and creamy. Repeat this process for the remaining whipped cream. Transfer this to a loaf pan or any ice cream container and cover it with cling film or plastic wrap. Freeze it for 2 hours. After 2 hours, add mango chunks and gently fold them into the ice cream. Cover it with cling film. Put this back in the freezer and set it for 6 to 8 hours or overnight. Just before you are ready to serve, place the ice cream on the kitchen counter for a few minutes so that you can scoop it easily.
Method II
You can even stir the mango puree for 8 minutes or until it is reduced to half. Let it cool completely. Then mix it with condensed milk and do the remaining steps.
Tips
The mangoes I used were really very sweet, and a can of condensed milk was sufficient. If you find the mango puree and condensed milk mixture is not to your desired sweetness, add some sugar and whisk until it has dissolved. After the first 2 hours of freeze time, add the mango chunks (totally optional, but who doesn’t love sweet chunks of mangoes in ice cream, right?). If you plan to skip adding mango chunks, remember to stir the ice cream after 2 hours of initial freezing so that you don’t get ice crystals in your ice cream. The thicker the mango pulp, the creamier and smoother your ice cream will be. Juicy, watery mango pulp may form crystals in your ice cream. Make sure the mangoes chosen are not fibrous. If you are staying in a very hot place, chill the bowl and beaters you will use to whip cream for at least 1 hour. You can skip mangoes and mango puree and add vanilla extract to make creamy, no-churn vanilla ice cream, or if you are a chocolate lover, add around ½ cup unsweetened cocoa powder to make chocolate ice cream. If fresh mangoes are not available, you can use canned mango puree, but nothing can beat the taste of the fresh ones. Canned mango puree has additional sweeteners and preservatives.
Additional toppings
Some of the flavors that go well with mangoes are nuts and berries, white chocolate sauce, caramel sauce, toasted coconut, mint, etc. I have a few friends who like some spice in their ice cream. If you are one among them, add the spices before you put the ice cream in the freezer. Some of the spices that I know that pair well are cayenne powder (red chile powder), cardamom, cinnamon, saffron (kesar), etc.
How long does homemade mango ice cream last?
I recommend eating homemade ice cream within 4 to 5 days to avoid any formation of ice crystals, provided anything lasts !!! Since we don’t add any preservatives and chemicals, and with repeated thawing and refreezing the flavor and texture of the ice cream goes down - so finish it off when it’s fresh. You can also try to build on recipes like Mango mastani (thickshake).
More ice cream recipes
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
