Mango Ice Cream

Mango Ice Cream

Mango Ice Cream is a delightful tropical dessert with a refreshing, rich and fruity flavor. Mango Ice Cream is an quick and easy recipe needing few ingredients. This is sure to be a crowd pleaser. I like to make this ice cream using fresh mangoes.
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Course Dessert
Cuisine Indian
Servings 6 people


  • 1 cup fresh mango pulp
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 1 tbsp corn starch (arrowroot)


  • Peel and slice the mango and scrape out the pulp from the seed.
  • Mix cornstarch with 2 tablespoons of water.
  • Boil heavy cream, cornstarch mix, and sugar over medium-high heat. Stir continuously otherwise cornstarch will become lumpy.
  • After cream mix comes to a boil, reduce the heat to medium low, and then cook for an addition 2 minutes.
  • Let it cool.
  • Mix in mango pulp, lime juice, and lime zest to the cream mix.
  • Transfer the mixture into a bowl or container to freeze; the container shouldn’t be very deep. I like using a glass bowl with a lid.
  • After about 2 hours remove the ice cream from the freezer and mix it until its smooth, this will give it a creamy texture.
  • At this point you can choose to freeze the ice cream in the same bowl or freeze the ice cream in individual serving cups.
  • Ice cream will take 6 to 8 hours to freeze.


Serving Suggestion
Serve ice cream with slice of freshly sliced mangoes and few pieces of sliced almonds.
Keyword 2 Minutes Dessert
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60 thoughts on “Mango Ice Cream

  1. Hi Manjula,
    I made this recipe two times, with these modifications: I used the fat part of canned coconut milk instead of heavy cream, because I wanted it to taste more tropical, and substituted cornstarch with less than half a teaspoon of carob seed flour (I might increase the amount a little), as it is the favorite thickener of ice cream makers here in Italy. I used my grandma’s ice cream machine to make it, it came out good and soft, and stays quite soft even in the freezer. Next time I’ll add a little more carob seed flour and put less sugar per my taste (I also prefer muscovado sugar because of caramel taste) – about 100 grams (half a cup) .
    Thank you for the recipe, it’s a good base for fruit-based ice creams that don’t taste watery – Didina

      1. I am very happy I could help you, to be more clear there are two types of carob flours: carob pulp flour, which is similar but different from chocolate (it tastes more beany), and carob seed or bean flour, which is off-white and the thickener I use. Carob pulp can be used in place of cocoa instead, I use it in milk with some sugar to make breakfast.

  2. Hello Manjula Aunty,

    I want to try this recipe, how much is 1 cup cream in grams/ml. My 1 cup is usually 200ml, but your quantity looks a little more. please guide. Thanks a lot for all the wonderful recipes.


  4. Hi Aunty , Thnaks alot for lovely recipes. I luv them. Just wanted to ask you can I use mango puree (From the market) rather than fresh mango???? And also can we use food processor for mixing it??

    Thanks alot and kep[p up good work.


  5. hello aunty…your site is so so gud
    thanks for this usefull stuff on internet
    in this recipe what is this lime zest?
    can i use sumthing else instead of it…?

      1. hi manjula
        mena milk icecream me sugar caramliZed karke dali carmlized gyada hone se karvi ho gai please suggest me karvapan ko kam karne ka liya kya karu

  6. Hello Aunty!!

    I am just loving the way of ur short and delicious way of cooking. I tried this icecream and it tasted too good. My husband is fond of icecreams and now I can give him something healthy and homemade to eat.
    Please suggest some more icecream recipes using fresh seasonal fruits.


  7. Hi Manjula Aunty .. I am a big big fan of your style of cooking. Your recipes are so easy and very interesting. Most importantly you are so well organised.:-) I have a question on this recipe.I have not used heavy cream before.Do you have any suggestion on what brand of heavy cream to be used?(I am in US)Thanks!!

  8. This recipe looks wonderful and I would love to try it soon. I wanted to know what is the reason for corn starch? What does it do to the ice cream?

    Thank you so much.

  9. Good afternoon Manjulaben,

    We watch your kitchen show every weekend and learned lot of diferent indian dishes from it. We tried your recipe of Jalebi and it turned out really great. Thanks for the tips. We would appreciated if you make video on how to make Bombay Ice-Halwa ( thin chips).

    Thank you

  10. I tried this recipe. turned out so wonderful.. better than that in found in market. It was very creamy and it was not at all icy. Thanks a lot Manjula Aunty !

  11. Hello Manjula Aunty,

    I follow the recipes on your website very often….I wanted to try making simple vanilla icecream… if i use ur recipe of mango icecream and omit out the mangoes and add vanilla essence will it be ok? And so i still have to add lemon juice and zest while making vanilla icecream? Will it affect the taste?

      1. Yes Aunty, Sorry for the late reply…..I did try the recipe with vanilla essence…..the texture and consistency were perfect just like the store bought vanilla icecream. I added 1 tsp of vanilla essence…should have reduced it to just 1/2 tsp since i think it affected the taste……also the icecream was very sweet….flavoured icecreams are usually sweet but vanilla ice cream is not so sweet…..hence next time i would add lesser sugar….but a great thanks to u atleast i know how to make a basic icecream….


  12. Hello Aunty,

    Very nice recipe. I have couple of questions:

    1. Can we use canned mango pulp?
    2. When you mention “mix it’ after freezing for 2 hours, how to mix it? using a mixie or something else? I am asking you this question as I could not see the video, some problem with flash/youtube.


  13. Hi Aunty,

    Wonderful site ! really helpful.. but I have a few questions about this recipe

    What other fruits can we use in place of mangoes?
    Also wouldnt the icecream be little icy.. slushy.. because of the water content of the fruit used?

    Best regards,

  14. Manjulaji’s great recipies on your site…Try this Mango Icecream Recipe..very less efforts..

    Ingredients – 8 OZ Cool Whip Cream, 8OZ mango pulp (tin or you can buy ripe mangos), 8 oz swetened condensed milk, 8 oz evaporated milk.

    Mix everything using a blender. Pour in a freezer safe container for 4 hours. Take out from freezer, thaw it (to brake the crystle formation )and then blend it again. Freeze it for 4 hours and you have delicious creamy icecream

  15. Hi,
    Wow the icecream looks yummy. I had never seen such a simple reciepe for icecream. Thanks for this. I am definately going to try out this icecream.

  16. This sounds like the simplest recipe I’ve seen for ice cream. It sounds very tasty and I like the sound of the lime juice and zest.

    As for the creaminess, market ice cream (unless it is organic) has all kinds of things in it that will make it creamy, but the most used is a type of warfarin, also used as rat poison and a blood thinner. I’d rather have less creamy than eat the poison sold in the markets.

  17. Hello Aunty,
    This is a very good receipe, but i am in a doubt weather it comes out to be as creamy as we get it from the market, if not then what to add to have that softness. regards.

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