Easy Homemade Mango Ice-Cream without a Machine

I cant believe summer is almost gone. The chill in the air is slowly and steadily returning. So before I bid farewell to summer, I was in the mood of ice-creams. I enjoy store bought ice-creams, and love to try out different flavours and brands. But homemade is far superior to the store-bought kind – without added preservatives or stabilizers, or air whipped in to add volume.

I do not have an ice-cream maker, I would love to, but I am not really sure which one is the best in the market, any suggestions from you readers?

But what if I do not have an ice-cream machine at home, I can still make yummy ice-cream using this very simple and easy method. One of my most favorite flavors for ice-cream is Mango! then comes nutella, chai, pictachio, strawberry, vanilla and the list goes on. This simple technique will give you a delicious homemade ice-cream, which everyone in your house will enjoy. Condensed milk is a magic ingredient when making no-churn ice cream – the end result will be creamy, smooth and not at all icy.

Easy Homemade Mango Ice-Cream without a Machine


Mango Pulp – fresh/canned – 2 cup, smoothly pureed
Condensed Milk/Evaporated Milk – 1 cup (with or without fat – your choice), chilled overnight in refrigerator

Pour the condensed milk or evaporated and pureed mango pulp into a large bowl. Beat with an electric whisk until thick and quite stiff for 8-10 minutes. Pour into a freezer container or a large loaf tin, cover with cling film and freeze until solid, about 6 hours or overnight. Enjoy!


7 thoughts on “Easy Homemade Mango Ice-Cream without a Machine

  1. I am not a fan of canned mango pulp since it found its way into too many desserts i have been served outside my home.
    It’s too sweet, for one thing. But I have been making ice cream occasionally at home in my humble Hamilton Beach. Strawberry, chocolate, vanilla and even chickoo…its fun. Sorry, i dont even think condensed milk healthy or tasty either. Cloying sweet and too milk-y, but then that is my personal preference. Come on Mona, for someone who makes so many different types of food, making your own ice cream using fresh cream, and eggs on should be easy. When I made chickoo ice cream it took me and my husband back to Famous’s parlour in Hyderabad.

  2. Hello Mona, I actually wanted to write to you for permission to use your recipe, then thought you won’t mind..:)..We simply loved this dish, thank you so much..:)

  3. Hey Mona,

    For many years I have used an electric version of the old fashioned hand-crank ice-cream machine. It is a bit laborious as it need a bit of set up time, lots of ice and rock-salt, however its loads of fun especially for kids. Its a bit loud and as a result I use it outdoors.


    My friend has a smaller ice-cream maker thats manual and very easy to use with good results:


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