- Dish type
- Fruit desserts
- Mango desserts
Make this healthy frozen dessert in a food processor in just 5 minutes. If you want it a little firmer, freeze for 15 to 20 minutes before serving.
4 people made this
- 250g frozen mango chunks
- 50 to 75ml chilled cream
- 2 teaspoons caster sugar or honey, or to taste
- garnish with fresh mint, optional but pretty
MethodPrep:10min ›Ready in:10min
- Place mango in the bowl of food processor. Process to crumbs. While blade is spinning, add cream slowly. Add just enough to make it smooth. Add sugar or honey, and pulse a few times to combine.
- Scoop into bowls, and garnish with fresh mint if desired.
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5-Minute Creamy Mango Ice Cream
This 5-minute Creamy Mango Ice Cream is made with four simple ingredients, is healthy and low in added sugar, and can be made in your Vita-mix or food processor. It’s ready instantly–no freezing time required!
Are your kids out of school yet? Both of mine are on summer break and we are in full-on summer mode over here. You know what that means. Pool days, sibling bickering, and…ice cream!
Ice cream is as much a part of summer as running bare foot through the sprinkler, sand castles on the beach, and barbecue dinners. Did you know you can make your own healthy ice cream at home in about 5 minutes?
Now, let me be clear about one thing. I let my kids have the “real stuff” when it comes to ice cream. I’m not so strict with their food intake that I ban the full-sugar dairy ice cream from the ice cream shoppe. On the other hand, I don’t let our summers be filled with those kinds of treats every day. I try to teach my kids that those are once-in-a-while foods and we reserve them for special days.
The rest of the days? We make our own healthy treats that they seem to enjoy just as much! Who needs to have the full-sugar ice cream everyday when you have a healthy alternative that can satisfy your sweet tooth and ice cream cravings?
This Creamy Mango Ice Cream is so easy to make, it’s ready nearly instantly! You just need four simple (vegan) ingredients and a high-powered blender or food processor. I use my Vitamix for this and it works perfectly and clean up is even easier! I highly recommend the Vitamix blender.
I hope your summer days are carefree, relaxing, fun, and filled with this healthy creamy mango ice cream!
Mango Ice Cream
As I get older time seems to fly by quicker and quicker, especially after having kids. Each year as the children grow, time seems to shrink inversely, each second goes by just a bit faster. When I realized that it’s July already, it hit me that my mom is visiting in 2 weeks. She’s coming from Japan and will stay with us for 2 weeks. The last time she was here was 3 years ago when I gave birth to my daughter, but we’ve seen her a few times since then when we went back to Japan for vacation.
We are so excited to see her but there is so much to do! I have to clean the house inside and out, and we have to finalize our family trip to Seattle, and I have to finish writing up my posts before she comes! Why such panic? Let’s say…she doesn’t think that it’s healthy to sit in front of the computer all night (working on the blog) and I also think I should spend as much time with her as I can.
Just when I needed a little more time in my life, my kids’ preschool will be on summer break. Now I have to figure out some activities for two kids in the morning. I really don’t know how I’m going to fit everything I have to do in my 24 hours! It’s going to be a challenge…
So today, I’d like to share a Mango Ice Cream recipe. For the last month or so, I visited quite a few food blogs that had ice cream and sorbet recipes and I just had to buy the ice cream maker for myself. To celebrate the first batch with the new ice cream maker, I wanted to make a flavor that everyone in my family will enjoy. I followed the recipe from Tina‘s site Pinay in Texas Cooking Corner . So please visit her site for the original recipe, and when you are there, take a look around…you will enjoy her delicious Filipino food.
If you follow me on facebook , you probably know what kind of sorbet I’ll be sharing next. We really enjoyed that “secret flavor” as well. Since this site is my “just one cookbook,” I post the recipe here for my reference as well.
Have a great July 4th weekend if you are in the United States, and have a great weekend everyone!
I take forever to decide how to take pictures and look, ice cream is melting…
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Mixing mango puree to make mango ice cream
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
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.
Mango Ice Cream-Mango Ice Cream Recipe
Mango pulp – 1 cup
Milk Powder – 1 cup (full fat / full cream milk powder)
Water – 2 cups
Sugar – 1 cup
Fresh dairy cream – 1 cup
Mango essence – 1 tsp
Yellow food color – 2 drops (I did not use it)
GMS – 1/2 tsp
Milk -1/2 cup
Ice cream stabilizer (CMC) – 1 tsp
Keep refrigerator settings to maximum.
Blend mango pieces in a blender and take 1 cup of mango puree.
Mix stabilizer with 1 tsp sugar.
Now add stabilizer + sugar mix to the GMS + milk, little by little stirring continuously with a spoon or fork.The mixture will become slightly thick. Keep it aside.
|Indian Homemade Mango Ice Cream|
Mix water with milk powder well without any lumps.
Add mango puree, essence, food color, sugar and cream to the above and mix well.
Then add GMS and stabilizer mix. Mix everything together well and keep it in the freezer.
Use only aluminium container with a lid for freezing the ice cream mix.( this is done to prevent crystal formation and to get a good texture)
Once it is half set, take it out from the freezer and beat it with a wooden ladle (do not use mixie).
Mango ice cream recipe | how to make homemade mango ice cream
mango ice cream recipe | how to make homemade mango ice cream with detailed photo and video recipe. a popular and creamy ice cream variant recipe prepared with the mango flavor or mango pulp. perhaps one of the most popular variant of ice cream recipe especially during the summer season or mango season. the recipe is extremely simple and follows the same steps as any other ice cream with an addition of mango flavor.
mango ice cream recipe | how to make homemade mango ice cream with step by step photo and video recipe. ice cream recipes are the flavored desserts recipes in india during the supper or dry season. markets are flooded with several forms of ice creams or ice candies which includes the seasonal fruits and seasonal flavors. one such widely appreciated recipe is homemade mango ice cream recipe.
in this recipe i have not used the ice cream maker and i have prepared with just cream and fresh mangoes. i wanted to prepare mango ice cream with milkmaid or condensed milk, which eventually brings down the number of ingredients and making it an easy recipe. however i went back with the traditional approach because of my previous experience with milkmaid. i have been receiving lot of queries and dissatisfaction with my readers about the availability and quality of condensed milk in india. hence, so just to avoid confusion and concerns, i had to fall back. moreover i have not yet shared the recipe for condensed milk yet and it makes more sense to adopt milkmaid recipes once i have it.
furthermore, some easy and simple variations to homemade mango ice cream recipe. firstly, the key ingredient for a perfect mango flavored ice cream is, obviously mangoes. hence ensure the mangoes are ripe and juicy with no sour taste in it. i personally recommend indian alphonso or thothapuri mangoes but i have used honey gold mangoes for my recipe. secondly, the store bought mango pulp can also be easily used for this recipe. also if you are using store bought pulp, the yellow food color can be easily skipped without. lastly, the recipe can be easily extended to any choice of flavored ice cream recipes. if you skip the mangoes and add 2 tsp of vanilla extract for vanilla ice cream. or perhaps you can go wild and add choco chips, or dry fruits and any choice of fruit pulp.
finally i request you to check my other similar dessert recipes collection with this post of homemade mango ice cream recipe. it includes recipes like, chocolate ice cream, vanilla ice cream, matka kulfi, kesar pista kulfi, paan kulfi, choco bar, mango panna cotta, mango lassi and mango milkshake. in addition do check my other similar recipes collection like,
Mango IceCream No Churn EggFree Recipe
I have this habit of storing Mango Pulp in refrigerator for emergencies when I crave to have Mango Icecream/Milkshake/any dessert and there are no mangoes in the market. So buying a store bought mango pulp works but it works best when you have pulp of mangoes that you love to eat.
So when my favorite Mangoes are in abundance in market,I will usually make pulp and freeze them so that I can use that whenever I crave for it.
This ice cream is so yummy and delicious,that you will forget that it's not store bought but made at home!
In this recipe I have not whipped the cream but you can do that,till the cream has soft peaks. Separately mix together the Pulp and Condensed Milk well and later slowly add it to whipped cream.
This kulfi tastes 100% authentic:
My today’s mango kulfi is a recipe which is not made with the very authentic way my Mom used to make back in those days. But this tastes 100% authentic.
This is how I got this kulfi recipe:
One day when I had some mangoes at home, I called my mom to ask about her kulfi recipe. She asked, “Do you want to make it the instant way or old-fashioned way?”
I: “But you only make the old-fashioned way.”
Mom: “Not anymore. It’s been a couple of years now since I have been making mango kulfi recipe this instant way. I got this recipe from one of my friends and I never looked back. This instant version is slightly different from the authentic style kulfi which calls for boiling the milk over slow heat for sometime. You don’t visit us during summer now, that’s why you don’t know”.
I: “Which way would you prefer?”
Mom: “Instant way. There is no fuss. No cooking needed. You only need 10 minutes to make this kulfi. And it tastes fabulous.”
I: “Alright, then. Give me the recipe.”
And this is how I got this simplest yet most creamy and luscious mango kulfi recipe. This is a shortcut method of making mango kulfi using cream, milk, sweetened condensed milk and fresh mango puree, or mango pulp.
Effortless, and delectable:
I instantly made the first batch right after I asked for the recipe, and even with this quick and instant way, the kulfi results were so amazingly good. My Mom was so right, this mango kulfi is absolutely no cook. And you only need few ingredients and 10 minutes to make this.
I must say that mango kulfi is surely one of the best ways to use a batch of ripe mangoes. This mango kulfi has a rich and creamy texture with an unsurpassable mango flavor. These kulfis are definitely a treat — so worth it. Simple and delicious.
Whenever I see the mangoes, their aroma enchants all my senses. When it happens that you have a fair share of nostalgia associated with mangoes, it is quite impossible to leave without buying some. You just can’t resist the smell, the touch, and the taste.
If you also love mango ice cream , mango lassi or other mango treats using dairy then you would definitely love this kulfi. Make it for summer get-togethers and get ready to win some outstanding compliments.
The silky mango adds a subtle tartness to creamy avocado in this recipe. We love serving this guacamole with plantain chips for dipping.
Of course, we can't make a list of the best mango recipes without including this classic Thai-Lao sweet.
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Mango ice cream pops
While I do occasionally buy ice cream as an indulgence, most of the time these days I prefer to make my own. I know exactly what’s in it, so I enjoy it without worrying about what’s in it.
And why wouldn’t you make your own, like these ice cream pops? It’s so easy, just 3 basic ingredients, and they taste so darn good!
- All you need to do is blend up the mango pulp with double (heavy) cream and a little bit of honey or maple syrup, that’s it.
Swap out the mango and try these strawberries and cream popsicles for a change.
All you need to do is blend 2 cups of strawberries with a tablespoon of honey or maple syrup. Then layer the fruit pulp with cream or yoghurt in the popsicle moulds.
For more healthy ice cream, or nice cream recipes, check out my BANANA MANGO NICE CREAM recipe.
And these CHOC BANANA POPSICLES that taste like Paddle Pops, only they’re better for you!