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Mango Ice Cream

5 from 1 vote
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Course: Ice Cream
Author: Vidya Srinivasan


  • Mango Pulp - 3/4 cup
  • Fresh Cream/ Heavy Whipping Cream -3/4 cup
  • White Sugar/Brown Sugar/Jaggery/Maple Syrup/Honey - 4 tbsp I used white sugar
  • Milk Powder - 3 tbsp
  • Milk - 1/3 cup


  • In a mixing bowl, add the whipping cream and whip it to stiff peaks
  • Add milk powder, sugar and Milk to whipping cream and combine well
  • Add Mango pulp to the mixture and mix well
  • Image
  • Cover and refrigerate for at least for 3 hrs. Then blend it and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. More the blending, nicer will be the ice cream texture
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