This Homemade Mango Ice cream is creamy, delicious and requires just 3 Ingredients!

There is really no fixed time to whip up this super delicious Mango Icecream because it is irresistibly delicious:) Have you tried my ever popular 5 Minutes Vegan Mango Sorbet  pictured below or Mango Yogurt Popsicles? When it comes to Mango, we all go gaga at home:) How about you?

Well, today’s post with Mango Icecream Recipe is quite special to me. It marks my journey of 9 years of blogging!! A blog, once that was started as a hobby for repertoire of recipes from family to a growing online journal. Over these 9 years, I have grown as a Mother, Blogger & a Food Photographer. There is so much to learn everyday and this journey is absolutely beautiful.

When I held my friends DSLR for the first time 9 years ago, I found my first love with the gadget. A few month’s later, my husband bought me my first basic SLR Canon 500D with a 50mm 1.8 lens. Since then, it has been a wonderful learning with lots of experimentation, frustration and eventually fun! I never felt the need to upgrade for atleast 6 years.. because I was certain about one thing – Beauty lies in the eye of the beholder. Camera is only the aid to capture what you see.

Unless and until I felt that my camera cannot capture enough details I was looking for, I had decided not to upgrade. But as we always believe at home- Be it Good or Bad “Everything happens for a reason in life” . Someone stole my 500D in my holiday back home. We were so so furious with that incident as I had lost my companion.

A few month’s later, we bought our first full frame DSLR Canon 6D and things have been different since then. I have worked harder than before, started contributing to Stock Photography Website, started working on client collaborations and a lot of Food Photography projects!

Can I really ask for more? At some point or other, we do stop by and thank the burglar for actually picking my Camera! I really wouldn’t have upgraded otherwise and wouldn’t have landed into doing jobs that I am doing today!!

I am pretty sure a lot of you will have so many stories to link to your journey today!! Please do share with me whenever you read this post in detail.

Without much a do, lets come back to this Mango Ice cream recipe! This recipe is based on my 3 Ingredients Strawberry Ice cream recipe that I had shared last year.

WHAT TYPE OF MANGOES CAN I USE FOR MAKING HOMEMADE ICE CREAM

Either use fresh Mangoes and you could use store bought Mango Puree { I have used Laila Brand Kesar mango puree }, both works really well.

IMPORTANT TIPS TO BEAR IN MIND FOR MAKING THIS 3 INGREDIENTS HOMEMADE MANGO ICE CREAM

The key  step to making Mango Icecream is to whip the Heavy Cream/ Whipping Cream { Double Cream works too } along with Condensed milk { also known as Milkmaid } until stiff peak consistency is achieved. Next step – To the Mango Puree, fold the Cream- condensed milk mixture well until well combined. Transfer the prepared mango ice cream to a freezer safe container or a Bread loaf tin and refrigerate for at least 8 hours until set!

Allow the ice cream to sit in the room temperature for at least 10 minutes, for making perfect Mango Ice cream Scoops.

HOMEMADE MANGO ICE CREAM RECIPE below

5 from 5 votes

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Homemade Mango Ice cream { 3 Ingredients, No Churn }

Prep Time

10 mins

Freezing Time

8 hrs

Total Time

10 mins

 

This Mango Ice cream combines just 3 ingredients together to bring together creamy delicious flavors.

Course: Dessert

Cuisine: Indian

Author: Sandhya hariharan

Ingredients

• 2 Cups Mango Puree
• 600 ml Whipping Cream/ Heavy Cream
• 397 g Condensed Milk { 1 Can }

Instructions

1. Combine Condensed Milk and Whipping Cream in a bowl of a stand mixer. Whip them together until a stiff peak is achieved.
2. Fold in the mango puree gently with silicone spatula until well combined.
3. Transfer the prepared Mango Ice cream to a Bread Loaf Pan or a freezer safe bowl. Smoothen the top with the back of the spoon. Place a small sheet of parchment paper on the top of the ice cream, Cover with cling film and freeze.
4. For soft scoops, pull them out in 2-2.5 hours and serve them right away.. For perfect rolled scoops, freeze them for 6 hours+.
5. Serve the 3 Ingredients homemade Mango Ice cream in cones or in cups - whatever fancies you.

Recipe Notes

Remember, not to over whip the cream/ condensed milk mixture. They tend to fall apart and affects the texture of the ice cream. 

You can also make this ice cream by mixing mango puree and condensed milk together and then fold it along with the whipped cream.