Mango ice cream

creamy & soft mango no cook mango ice cream without an ice cream maker


  • 2 to 2.25 cups heavy whipping cream or 25% to 35% low fat cream, 500 ml to 562 ml (i used amul 25% low fat cream)
  • 1 cup mango puree (pulp)
  • 1.5 tsp vanilla powder or ½ tsp vanilla extract
  • 1/3 to 1/2 cup sugar or powdered jaggery or honey - add as required
  • Honey or any sweet syrup to top over the ice cream (optional)


  • Blend the vanilla extract and sugar to a smooth pulp.
  • Whip the cream till soft peaks are formed.
  • Then add the mango pulp. fold or mix well.
  • Check the sweetness and add more sugar if required.
  • Pour in a tray or container and place in the freezer. cover the container.
  • When the ice cream is half frozen remove from the freezer.
  • Whip again for a minute.
  • Pour the ice cream contents again in the container with lid.
  • Freeze till set.
  • Scoop the mango ice cream and serve with honey, cakes or just plain.

  • NOTES:
  • Instead of whipping the cream separately, you can also just whip the cream in a blender with the mango puree till soft peaks are formed.
  • Sweetness can always be adjusted as per your requirements.
  • For best results and a softer texture, whip the cream really well. you can also whip the cream in a blender or a hand blender.
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