DIY Mango Ice Cream

Mango ice cream is a creamy, tropical delight that captures the vibrant sweetness of ripe mangoes in every bite. Whether in a cone or a bowl, this ice cream is a blissful escape to sunny, exotic destinations.

Step by Step Recipe for Mango Ice Cream

Single kit makes 3 batches

Prep Time: 30 minutes | Total Time: 30 minutes 

Servings: 30 scoops

INGREDIENTS

Alphonso Mango Pulp: 280 gms 

Condensed Milk: 400 gms 

Whipping Cream: 870 ml 

INSTRUCTIONS

1. Blend mango pulp and condensed milk together until smooth and set aside.

2. In another large bowl, take cold/chilled whipping cream. You can keep the bowl in the refrigerator for a few hours. 

3. With an electric beater, whip the cream. Whip till you get stiff peaks on medium high, to high speed. Do not overdo it as the cream can curdle.

4. Then add the mango pulp+ condensed milk mixture.

5. With the electric blender, on the lowest speed, whip and mix gently until everything is combined well and the mixture is even. Do not over mix.

6. Put it in a bowl, level it with a spatula.

7. Cover the bowl with  a tight lid or seal tightly with aluminium foil or cling wrap.

8. With an icecream scoop, remove the icecream and serve.