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Mango Ice-Cream Recipe at Home without Cream

Fresh Mango Ice Cream Recipe at Home without Cream

The homemade Mango Ice Cream is an all-natural, creamy, healthy frozen treat and so delicious!
5 from 1 vote
Prep Time 8 mins
Cook Time 2 mins
Freezing Time 8 hrs
Course Dessert
Cuisine Indian, International
Servings 3
Calories 250 kcal


  • Refrigerator
  • blender


  • 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


  • 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.


* 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.
Keyword healthy mango soft serve ice cream recipe, Ice cream, mango ice cream, mango recipes