Homemade Mango Ice Cream (No Condensed Milk)
This Homemade Mango Ice Cream is a creamy, no-churn dessert made without condensed milk. It highlights the tropical flavor of ripe mangoes with a light, smooth texture that’s easy to whip up at home—no ice cream maker needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 8 hours 30 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- ¼ cup sugar
- 1 cup milk
- 1 tsp corn flour
- 1 cup whipping cream
- ½ cup mango puree (fresh or canned)
- 1 tsp mango flavor
- Food color (optional, for enhanced color)
Instructions
- In a saucepan over medium heat, combine sugar, milk, and corn flour. Stir constantly and cook for 10–12 minutes until slightly thickened.
- Remove from heat and let the mixture cool completely at room temperature.
- In a mixing bowl, beat whipping cream for about 1 minute until it starts to thicken and becomes fluffy.
- Add mango puree, cooled milk mixture, mango flavor, and food color (if using) to the whipped cream.
- Beat the mixture for an additional 2 minutes until fully combined and airy.
- Pour into a freezer-safe container, smooth the top, and cover.
- Freeze for at least 8 hours or overnight until firm and scoopable.
Notes
- Fold in fresh mango chunks or swirl extra mango puree for added texture and flavor.
- Use coconut milk instead of regular milk for a tropical variation.
- For a dairy-free version, substitute with plant-based whipping cream and almond milk.
- Let it sit at room temperature for 5–10 minutes before scooping for best texture.
- Best enjoyed within the first week for optimal creaminess.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 14g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
