Ice Cream

Homemade Mango Ice Cream

Homemade Mango Ice Cream
Homemade Mango Ice Cream

This Homemade Mango Ice Cream is easy to make! You can use any cream you like or whipping cream too. I used vegetable cream, an ideal cream for Vegetarians and for people with Lactose intolerant. Although, you may use any kind of whipping cream brand or even Nestle All Purpose Cream. I normally just use APC for all of my Ice cream. But if Im feeling very lavish, I would spend on some whipping cream too. It is very light in taste.

Homemade Mango Ice Cream Recipe

1 large ripe mango, cubed and seed removed (garnish)
2 cups sweet mango puree, (from 3 large ripe mangoes)
1 can condensed milk (per can is 300ml)
1 cup fresh milk/evap
1/4 cup mini chocolate chips (optional)
1 tsp yellow gel color, (optional)
200g MY San crushed grahams, (optional)
1,030 grams vegetable whipping cream, (I used Ever Whip) you can use All purpose cream too!


Preparation, chill all the ingredients first, whipping cream, mango and condensed milk for 1 hour.

In a large mixing bowl, pour in cream and start whipping with an electric hand mixer. Don’t worry if your cream is in liquid form, it will double in volume as you start beating in high speed. You will see little bubbles as you beat the cream. Then add in fresh milk or evap and keep beating until well combined.

At this time you may start adding your gel color. Keep on beating the cream for about 8-10minutes until soft peak forms on the tip of spatula.

Gradually add condensed milk in 2 batches as you continue to beat the cream. Once the color is well blended and the cream is in soft peak form. Cover the bowl and let it chill inside the freezer for 1-2hours.

Prepare the mango puree, slice the mangoes remove the seed and scraped all the cubes of mango meat. Transfer it into a blender and start making your mango puree. Let it chill inside the fridge while we wait for the ice cream to slightly chill in the freezer.

After 1-2 hours of chilling, take out the mixing bowl inside the fridge and beat the cream again for about 1-2 minutes and add in the mango puree. Beat it again just until blended. Set aside.

Prepare your ice cream container (should be airtight). First layer, add 1/2 of crush grahams at the bottom of container.

Second layer, sprinkle some mini chocolate chips. Third layer, pour in half of the ice cream mixture.

Fourth layer, add half of the remaining grahams, and remaining mini chocolate chips for the 5th layer.

6th layer, pour in the remaining ice cream mixture. Garnish with fresh mango cubes on top. Seal the ice cream container. Let chill inside the freezer for overnight (8hours).

Scoop and serve, and garnish with melted chocolate drizzle on a bed of crushed grahams, slices of fresh mangoes.

Share and enjoy!


You may also use Nestle All purpose Cream, 2 tetra packs)

It taste better if you add 1 cup of fresh milk or evaporated milk. It will also increase volume if you need to yield more for business.

Sweetness: You can add 1/2 can condensed milk if your mangoes are not sweet. My mangoes are over ripe, so the sweetness went just enough for the whole mixture.

You may also try our new recipe:

Beef with Corn and Mushroom

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