Easy mango ice cream recipe at home without cream. It’s just creamy and delicious like store-bought ice cream.
Celebrating the summers with mango desserts!
Love ice cream? Love mangoes? Then I insist that you eat your ice cream, too.
It’s time to celebrate the season with Mango. Moreover, it’s really fun and versatile to make mango ice cream in the summer. Isn’t it?
An easy to make mango ice cream recipe at home without cream from scratch for your sweet tooth without sacrificing health.
Mango: Our Summer Favorite:
Mango, the king of fruits, is enjoyed by all. There is something irresistible about it; you crave for more and more. It is like a festival atmosphere at home as mangoes cheer up everyone’s mood.
In India, summers and mangoes go hand in hand. Some say, hotter the summer, sweeter the mangoes! To be precise, summers can never be complete without a good feast on juicy, sweet and delicious mangoes.
A product of summer, it is also an antidote for it. Scientifically, mango is low in calories yet high in nutrients.
Explaining nutritional breakdown, mango is packed with more than 20 vitamins and minerals (including potassium, magnesium, manganese, Vitamin A, vitamin C, Vitamin B5, Vitamin B6, Vitamin E, Vitamin K, copper, folate, and dietary fiber).
Surprisingly, one cup of mango provides a mind-blowing 70% of the Reference Daily Intake (RDI) for Vitamin C that boosts healthy immunity system, iron absorption, and growth and repair.
Do you mind? I’m eating here!
Summers are Time for Mangoes and Nostalgia:
Though many Indians are fond of Alphonso, Kesar, and Himayat mangoes, I do prefer Banganpalli (Benishan) and Dasheri mangoes. For this recipe, I’ve used mangoes puree from Banganpalli mangoes because of its sweetness and rich flavour. However, you can use any of your favourite mango varieties.
Similarly, you can use any milk that gives a heavy cream. I used Amul milk. You can also use almond milk instead of plain milk. If you are using almond milk, then just heat it on a low flame instead of boiling.
Though one can manage to make mango ice cream from scratch with just 2 or 3 ingredients, I consider this recipe an absolute hit as it needs just a handful of ingredients (mango, milk and sugar) and just 10 min of preparation time.
This quick and easy mango ice cream is a delicious and healthy homemade dessert to cool you down on any hot summer day!
No gadgets are required other than the fridge and the mixer. The perfect mango ice cream made at home for the summer without an ice cream maker.
Make your summers more memorable with mango ice cream at home. Truly, a must-try experience!
Love my Mango Ice Cream! I’m sure you will too!
Pick the perfect ripe mango!
step by step recipe for mango ice cream at home without cream and ice cream maker:
Mango Ice Cream Recipe at Home without Cream
Course: Dessert
Cuisine: International, Indian
Prep Time: 8 minutes
Cook Time: 2 minutes
Freezing: 8 hours
Servings: 3 people
Calories: 250 kcal
The homemade Mango Ice Cream is an all-natural, creamy, healthy frozen treat and so delicious!
Ingredients:
- 2 mangoes as ripe as possible cut into large chunks
- 250 ml cup milk
- 1 cup sugar
- 1 tbsp custard powder
Optional Additions:
- Vanilla essence
- 2 tbsp finely grated almonds or dried cranberries
- 1 tsp Chia seeds
NOT Required
- No Ice cream maker
- No artificial colour
- No added flavour
How to Make Mango Ice Cream at Home (Instructions):
- Peel mangoes. Slice them into small chunks.
- In blender or mixer jar or food processor, pulse the mango chunks in a blender until smooth and creamy without adding any water.
- Take ¼ cup of milk in a bowl and add 1 tbsp custard powder. Mix well.
- Take ¾ cup milk in another bowl. And 1 cup sugar to it. Boil on a medium flame till the sugar dissolves.
- To the above mix, add custard mixture. Mix well. Boil again for ½ min. Turn off the gas.
- Keep aside this cream and cool it till room temperature.
- Add mango puree, cream, vanilla essence, and grated almonds (or dried cranberries).
- Whip well in a blender until it’s a very silky-smooth and ice cream-like consistency. For better results, scrape down sides once or twice.
- You can sprinkle chia seeds (optional) that add a lit bit of crunchiness and makes the mango ice cream much healthier.
- Transfer the combined mango and cream mixture into a freezer-proof, air-tight container or pour in ice cream mould. No need to level.
- Place it in the freezer for 8 hours, or until it is set.
- Take the mango ice cream out of the freezer 5 minutes before serving to let it soften a little.
- Garnish with tutti frutti. Scoop and serve in bowls or into ice cream cones.
My Notes:
* Choose the mangoes that are totally ripe and juicy for a great mango flavour.
** Use a manual hand whisk/mixer if you don’t possess the electrical blender at home.
*** You can control the consistency of mango ice cream by freezing less (for soft serve) and longer (for regular ice cream)
**** For homemade mango ice cream to be scoopable and soft like real store-bought ice cream, let the container be at room temperature for 5 minutes.
Fresh Mango Ice Cream Recipe at Home without Cream
Equipment
- Refrigerator
- blender
Ingredients
- 2 Mangoes as ripe as possible cut into large chunks
- 250 ml Milk
- 1 cup Sugar
- 1 tbsp Custard powder
Optional Additions:
- 1 Pinch Vanilla essence
- 2 tbsp Almonds or dried cranberries finely grated
- 1 tsp Chia seeds
NOT Required:
- No Ice cream maker
- No artificial colour
- No added flavour
Instructions
- Peel mangoes. Slice them into small chunks.
- In blender or mixer jar or food processor, pulse the mango chunks in a blender until smooth and creamy without adding any water.
- Take ¼ cup of milk in a bowl and add 1 tbsp custard powder. Mix well.
- Take ¾ cup milk in another bowl. And 1 cup sugar to it. Boil on a medium flame till the sugar dissolves.
- To the above mix, add custard mixture. Mix well. Boil again for ½ min. Turn off the gas. Keep aside this cream and cool it till room temperature.
- Add mango puree, cream, vanilla essence, and grated almonds (or dried cranberries).
- Whip well in a blender until it’s a very silky-smooth and ice cream-like consistency. For better results, scrape down sides once or twice.
- You can sprinkle chia seeds (optional) that add a lit bit of crunchiness and makes the mango ice cream much healthier.
- Transfer the combined mango and cream mixture into a freezer-proof, air-tight container or pour in ice cream mould. No need to level.
- Place it in the freezer for 8 hours, or until it is set.
- Take the mango ice cream out of the freezer 5 minutes before serving to let it soften a little.
- Garnish with tutti frutti. Scoop and serve in bowls or into ice cream cones.
Notes
Take a Look at Few More Insanely Delicious Dessert Recipes:
You might also love to check these dessert recipes:- Semiya Kesari recipe, Rava Kesari recipe and Minapa sunnundalu recipe.
I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.