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Dessert
Mango Ice Cream Recipe
5
minutes
minutes
25
minutes
minutes
30
minutes
minutes
Servings:
8
servings
Author:
Alpa Jain
Mango ice cream is a creamy and delicious frozen dessert. It is gluten-free and is made with only 5 ingredients including mango pulp and heavy cream. Check out this no cook, no egg mango ice cream recipe with the ice cream maker.
Equipment
Ice cream maker
Hand blender
Ingredients
▢
1 ½
cup
Mango pulp
▢
1
cup
Heavy cream
▢
½
cup
Milk
▢
½
cup
Organic cane sugar
▢
1
pinch
Salt
Instructions
Blend the sugar, milk, and salt in a bowl with a hand blender until sugar is dissolved.
Add in the heavy cream and mango pulp and mix with a spatula.
Optionally, refrigerate the mixture for 1-2 hours before churning.
Stir the mixture and transfer it to the ice cream maker bowl.
Churn the mixture for 25 minutes.
Mango ice cream is ready with soft serve consistency.
Transfer the mango ice cream to a freezer-safe container.
Freeze the ice cream for about 5-6 hours before serving.
Notes
This recipe makes
1 quart
ice cream.
To make mango ice cream without an
ice cream maker
In a high-speed
blender
or
Vitamix
- blend
mango pulp
, sugar, milk, cream, and a pinch of salt.
Freeze for about 2 hours.
Blend again and then freeze for 5-6 hours before serving.
You can use fresh mangoes as well instead of canned
mango pulp
.
Nutrition
Serving:
0.5
cup
|
Calories:
199
kcal
(10%)
|
Carbohydrates:
24
g
(8%)
|
Protein:
2
g
(4%)
|
Fat:
11
g
(17%)
|
Saturated Fat:
7
g
(44%)
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
34
mg
(11%)
|
Sodium:
29
mg
(1%)
|
Potassium:
52
mg
(1%)
|
Fiber:
0.3
g
(1%)
|
Sugar:
23
g
(26%)
|
Vitamin A:
1528
IU
(31%)
|
Vitamin C:
6
mg
(7%)
|
Calcium:
43
mg
(4%)
|
Iron:
6
mg
(33%)