DIY Easy 3 Ingredient Mango Ice Cream Recipe

I don’t know if it is because I was born in India, but I love tropical fruits. I have always loved mangoes, from sour green ones to golden ripe ones. So I get a bit crazy around mango season and buy boxes of them. My three year old is not the biggest fan… so she thinks. So when I made this ice cream at home, as soon as she saw it, she screamed in excitement, “Banana ice creammmm!” and of course I didn’t correct her. Sure, like you don’t lie to your kids. I wonder if kids lie to their parents more or if parents are worse. Either way,  at least we do it for good reasons, right?

Anyway, so my daughter says she hates mangoes, and won’t eat them. But she loves this mango ice cream. In my recipe I mention how different varieties of mangoes tend to be more intense in flavor. The mangoes I used are from Wal-Mart, so they are pretty mild in flavor, which is primarily for my daughter’s preference. TIP: If you love mangoes like I do and like an intense flavor then stop by your local Asian, Latin or Indian grocery store.

I hope you will give this recipe a try, because it is super easy and perfect for summer.  Check out my video on youtube & subscribe.


DIY Easy Mango Ice cream Recipe
Recipe type: Dessert
Cuisine: Indian
  • 3 medium ripe mangoes (some varieties of mangoes tend to be more intense in flavor than others, but no matter the type you have, make sure it is ripe)
  • 1 can sweetened condensed milk (14 oz)
  • 2.5 cups heavy cream
  1. Peel and dice the flesh of the mangoes and place in a food processor or blender until it’s a nice puree. Depending on the size of your mangoes, this should give you about 2-3 cups.
  2. Pour the heavy cream in a bowl and beat it with a hand blender at medium speed until it has a nice fluffy texture and semi stiff peaks
  3. Add in the condensed milk slowly and blend it all together with the hand blender.
  4. Add the mango puree and continue to blend with hand blender, but careful not over-do it.
  5. Now pour mixture into a freezer safe container and cover...and if you are like me, and lose all the lids to your bowls, just use saran wrap or shame in using some tin foil 🙂
  6. Freeze for at least 4-5 hours, preferably overnight.


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