Mango Ice Cream

SobhaKesavan S

Soft, smooth and fluffy Mango Ice Cream is an awesome dessert that will fill your heart with contentment. Mango Ice Cream is my favorite summer treat. It cools down your system and you can never be content with one scoop. The rich and creamy flavored 5 ingredient Mango Ice Cream is very easy to prepare. All you need is a blender to blend well the mangoes. You do not need an ice cream maker at all. Choose mangoes that have a thick and sweet pulp. Go for Alphonso mangoes that have a richer and tastier pulp. Do not settle for mangoes that are watery with a runny pulp. There are chances of formation of crystals in the ice cream mixture that will eventually destroy the texture of Mango Ice Cream. Care has to be taken wile blending the mixture too. You can definitely prepare smooth and creamy Mango Ice Cream easily at your home.

Mango is a low calorie fruit that is rich in fibre. It is also a great source of vitamins A and C. Mangoes also contain folate, iron, B6 and a little calcium, zinc and vitamin E. Mangoes grow in plenty and they are seasonal fruits. Feed your little ones with mangoes that is very good for them. You get a good harvest in the season. This year we had a plentiful harvest. Luckily we had good quality mangoes with thick sweet pulp. I settled for Mango Ice Cream as a treat and we never had enough. Kids were relishing to their heart’s desire. Scoops after scoops were fast disappearing. Home made Mango Ice Cream can be relied upon compared to store bought ones. There is no contamination in home made ones and you can rely on the goodness and purity that is hundred percent. You can explore a well detailed Mango Ice Cream recipe here.

Mango Ice Cream

Cuisine Kerala
Servings 3 People


  • 3 Nos. Ripe mangoes
  • 3 Cups Milk
  • 1 - 2 Tsp Rava/sooji
  • 11/2 Tsp Corn flour
  • To taste Sugar
  • 2 pinch Salt


  • Wash and peel the mangoes, cut them into pieces (after removing seed) and keep the pieces aside.
  • Boil milk in medium flame and then add rava, sugar and corn flour. Boil it in low flame for about thirty minutes. Also stir the mix continuously. Then put off the stove and allow to cool the milk properly.
  • Then grind the mango pieces along with the milk mixture and a pinch of salt in a mixer grinder to a smooth consistency.
  • Transfer the mix into a glass container and keep it in the freezer.
  • After about four hours, take it out from the freezer and grind it again in the mixer grinder and keep it again into the freezer for about another 4 - 5 hours.
  • Mango Ice Cream is ready.
  • You can garnish the ice cream with dry fruits if necessary, and serve accordingly.
  • Enjoy every scoop.


You can visit this link Home Made Pineapple Ice Cream. You can also visit this link Quick Falooda.
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