Here’s a bright and creamy Mango Ice Cream recipe — tropical, sweet, and absolutely perfect for summer! Made with real mango pulp and cream, it’s simple, no-fuss, and no ice cream maker required. 🥭❄️
🍨 Mango Ice Cream (No-Churn Option)
📝 Ingredients:
- 2 cups mango pulp (fresh Alphonso or canned, smooth)
- 1 cup condensed milk
- 2 cups whipping cream or heavy cream (chilled)
- ½ tsp cardamom powder (optional, for a desi touch)
- Few drops lemon juice (enhances mango flavor)
- Mango chunks (optional, for texture)
🥣 Instructions (No Ice Cream Maker Needed):
- Whip the Cream:
- In a chilled bowl, whip the cream until soft peaks form.
- Mix the Mango Base:
- In another bowl, combine mango pulp, condensed milk, lemon juice, and cardamom (if using).
- Mix until smooth.
- Fold Together:
- Gently fold the whipped cream into the mango mixture using a spatula.
- Do not overmix — keep it light and airy.
- Add Mango Chunks (Optional):
- Fold in small mango pieces for added bite.
- Freeze:
- Pour into a container, smooth the top, cover, and freeze for 6–8 hours or overnight.
- Serve:
- Let sit at room temp for 5 minutes before scooping.
- Garnish with mint, mango slices, or a drizzle of honey.
💡 Tips:
- For best flavor, use Alphonso mangoes (fresh or canned pulp).
- Want a kulfi-style twist? Add a few tbsp of milk powder or reduced milk.
- For vegan version: use coconut cream and dairy-free condensed milk.
Would you like a Mango Kulfi Ice Cream or Mango Coconut Sorbet next?
