Summer delight : Homemade Mango Ice-cream

Mango Ice-cream Recipe


  • 2 large mangoes (or enough to make 1 cup mango pulp)
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy cream
  • 2 drops yellow food coloring, optional


  • Slice mangoes and scoop flesh, discarding pit and skin.
  • In a blender or food processor, process mango to an applesauce-like consistency.
  • In a large bowl, combine mango pulp, condensed milk, and heavy cream.
  • Using an electric mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
  • While beating, squeeze a few drops of food coloring until the desired color is achieved.
  • Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
  • Freeze for at least 6 hours or overnight. Serve frozen.

Nutrition Information

Calories: 389kcalCarbohydrates: 34gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 98mgSodium: 86mgPotassium: 297mgSugar: 32gVitamin A: 1450IUVitamin C: 16.5mgCalcium: 180mgIron: 0.2mg

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