Right now, summer is in full swing in Tanzania and the produce of mangoes is in abundance. A few days back, my vegetable vendor got these extremely sweet smelling mangoes at my door step. I couldn’t help but buy a dozen. Under ordinary circumstances, I wouldn’t have made ice cream out of the mangoes. But Purvi had been asking for mango ice cream for a long time. She had been seeing this picture of Mango ice cream in one of Sanjeev Kapoor’s recipe books. The recipe looked very easy and more over I had all the ingredients. So there I was making this ice cream.
Although this ice cream is deceptively easy to make, the texture is rich and creamy. More like kulfi. There is something about this sweet scented aromatic fruit. It imparts a luscious texture to this frozen dessert. All you have to do is give this ice cream a lick and you will fall for this hook, line, and sinker!
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Mango Ice Cream Recipe
- Total Time: 8 hours
- Yield: 6-8 1x
Description
Although this ice cream is deceptively easy to make, the texture is super rich and creamy.
Ingredients
- Cream - 1 cup (240 ml)
- Mango pulp - 1 cup (240 ml)
- Milk powder - 1 cup (240 ml)
- Sugar - 1 cup (240 ml)
- Chilled milk - 1 cup (240 ml)
- Corn flour - 1 tbsp.
Instructions
- Blend all the ingredients in a blender till smooth. Pour the mixture in an airtight container. Cover with a cling film, place the lid and freeze the mixture for 2-3 hrs
- Remove the ice cream to a blender and blend till smooth. Transfer the contents back to the air tight container and freeze for 5-6 hrs till completely set.
- Scoop and serve immediately.
Notes
- If the mango pulp is very sweet, reduce the amount of sugar.
- You can use a cup of any size.
- Just make sure to use the same cup to measure all the ingredients.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 scoop
- Calories: 200
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Frequently Asked Questions
Why does this recipe blend the ice cream a second time after the first freeze?
After the initial 2–3 hour freeze, the recipe has you transfer the partially frozen mixture back to the blender and blend again until smooth before returning it to the container for a final 5–6 hour freeze. This breaks up ice crystals that formed in the first freeze, giving the final ice cream its rich, creamy (“more like kulfi”) texture without an ice cream machine. 
The recipe uses “1 cup” for all five ingredients — does the cup size matter?
The notes clarify that you can use a cup of any size — the key is to use the same cup for every ingredient so the ratios stay consistent. The equal-parts formula (1 cup each of cream, mango pulp, milk powder, sugar, and chilled milk) is what makes the recipe easy to scale.
GOOD
going to try your ice cream but, decided to add some walnuts picked from our very own small farm. hope it works as both are strong tasting and two of my most favourite foods in the world.