Name: Creamy Homemade Mango Ice Cream (No Condensed Milk)
Prep time: 20 min
Total time: 20 min
Ingredients: 3 Mangoes (ripe, good quality mangoes. about 1.5 kg total); 200 gm Caster Sugar (granulated sugar can be substituted); 150 gm Cream (thickened cream; homemade or store-bought)

Creamy Homemade Mango Ice Cream (No Condensed Milk)

Richa Gupta

UpdatedJuly, 2025

20 minutes

737 reads

4.67 from 6 votes

Desserts Indian

About Creamy Homemade Mango Ice Cream (No Condensed Milk)

Escape the heat with this luxuriously creamy homemade mango ice cream recipe! Made without condensed milk, this refreshing dessert is surprisingly simple to make and bursting with the vibrant, sweet flavor of ripe mangoes and the richness of malai (cream).

This eggless recipe is perfect for a light yet indulgent treat. The perfect balance of sweetness and fruity goodness makes it ideal for warm summer evenings or special celebrations. Get ready to impress your family and friends with this easy-to-make, delicious ice cream.

Prepare for a taste sensation that captures the essence of summer in every scoop!

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Recipe Time & More

Prep20

Total20

Calories155 kcal

Serves

Served AsDinner

Recipe TasteSweet

Ingredients

Mangoes

▢ 3 Mangoes ripe, good quality mangoes. about 1.5 kg total

Sweetener & Cream

▢ 200 gm Caster Sugar granulated sugar can be substituted
▢ 150 gm Cream thickened cream; homemade or store-bought

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Instructions

Prepare the Mango Puree

Puree 2 of the mangoes until completely smooth. Dice the remaining mango into small cubes.
In a mixing bowl, combine the mango puree and castor sugar. Whisk thoroughly until the sugar is fully dissolved.

Combine Ingredients & Initial Freeze

In a separate bowl, gently fold the malai (cream) into the sweetened mango puree. Use a hand blender to ensure the mixture is completely smooth and well combined.
Place the ice cream mixture in a freezer-safe bowl. Freeze for 2-3 hours, or until partially set. Stir the mixture thoroughly to break up any ice crystals that may have formed.
Gently fold in the diced mangoes.

Final Freeze & Serving

Transfer the mixture to an airtight, freezer-safe container (metal or plastic). Cover securely and freeze for at least 10 hours, or preferably overnight, until the ice cream is completely firm.
Once frozen, let the ice cream sit at room temperature for 5-10 minutes before scooping. This will make scooping easier.
Serve immediately, garnished with additional diced mango and your favorite toppings (optional).

Recipe Notes

Expert Tips for Perfect Mango Ice Cream

Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful your ice cream will be.
Adjust sweetness to taste: Start with 200g of sugar and adjust to your preference.
Don't over-blend: Over-blending can make your ice cream icy. Blend until smooth, but don't over-process.
Use a high-quality cream: Malai (thickened cream) makes a significant difference in the texture and taste of the ice cream.