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mango ice cream recipe
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5 from 1 vote

Mango Ice cream recipe | Homemade Mango ice-cream Naturals style | homemade mango ice cream with or without ice cream maker

Mango Ice Cream Recipe is super creamy, light and beautiful textured and perfectly sweet just like Naturals ice cream. Make this 5-ingredients super easy and delightful homemade mango ice cream by following few simple steps. 
Prep Time10 mins
Cook Time15 mins
resting3 hrs
Total Time25 mins
Course: Dessert, ice cream
Cuisine: American, icecream, Indian
Keyword: icecream in cuisinart, mango ice cream in icecream maker, Mango icecream recipe, mango icecream recipe from scratch, mango icecream without icecream maker
Servings: 6 people


  • 2 cups Mango puree (I used 4 mangoes to get 2 cups of mango puree) **Notes
  • 1 1/2 cup Whole Milk
  • 2 cups Cream
  • 5 large Egg yolks
  • 150 gms Sugar


  • Firstly freeze the ice cream freezer bowl 12 hours prior to making ice cream. 
  • In a saucepan, add the milk and cream and 100 grams of sugar over medium to low heat and cook until the sugar is melted and the mixture is warm. Do not boil the milk-cream mixture.
  • Meanwhile in a separate bowl add the egg yolks and remaining 50 grams of  sugar. 
  • Whisk the egg yolks and sugar until the mixture turns thick and pale in colour.
  • Now slowly add one cup of warm milk-cream mixture a little at a time to the egg mixture to temper them and whisk constantly until smooth.
  • Pour the tempered egg back to the saucepan with the remaining milk-cream mixture and cook over low heat stirring constantly. Cook until the mixture thickens and coats the back of a wooden spoon. Do not let the Custard boil.
  • Remove from the heat, seive and pour it in a glass bowl. Cover with plastic wrap and refrigerate for a minimum of 3-4 hours or up to overnight.
  • Once the mixture is sufficiently chilled, whisk the mango puree with the chilled custard. 
  • Place it in your ice cream machine and freeze according to the ice-cream makers instructions.
  • Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours.
  • Serve it with some chopped dried fruits or some tango raspberries or fresh chunks of mangoes. 


1 cup = 250 ml
**If you can not find fresh mangoes, you can also make it with canned mango puree.
If you don’t have an ice cream maker, you can still make homemade ice cream
  1. Prepare the custard base as directed in the recipe.
  2. Remove custard from the refrigerator and stir. Now pour the mixture to a deep freezer-safe container and place in the freezer for 45 minutes.
  3. As it starts to freeze near the edges, remove from the freezer and stir vigorously with a whisk, being sure to break up any frozen sections. Return it to the freezer.
Continue to check every 30 minutes, stirring vigorously as it is freezing. This might take 3-4 hours for the ice cream to be sufficiently frozen and ready.
You know what guys I would love to see your wonderful creations. If you have tried this recipe, simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.