Homemade ice cream is intimidating to many but they are super easy to make and tastes delicious. Commercial ice creams use stabilisers like plant gum for texture but,  we don’t need any of those to make creamy ice cream.

I love the taste of fruit ice creams and especially the seasonal fruits. There are couple outlets that sell these seasonal fruit ice cream but I wanted to make them as natural as possible. This Mango ice cream became an instant hit with family and friends. I’ve been making this Ice Cream for the past three years but never got a chance to take pics to post the recipe.

I use pulp from Suvarnarekha variety of mangoes. I get the fruit from my farm and the fruit is extremely sweet. I personally do not add sugar in the ice cream. But, when I tried with other varieties, sugar is needed to get the sweetness.

You do need an ice cream make or a blender with an ice cream option, If you don’t have one, no worries there is a tip to make this delicious ice cream using your regular blender.

Preparation Time: 15 minutes

Makes : 1 kg ice cream

Freezing Time : 6-8 hours


Mango pulp : 2 cups

Fresh cream: 2 cups

Milk powder : 2 cups

Sugar : 1-2 cups (depends on the sweetness of the mango


Add all the ingredients in a blender and blend. (Blendtec takes 45 seconds). If you are using a regular blender, blend until the mixture is smooth. If you have a churner, pour the ice cream into it and put it in the freezer.

Pour the ice cream in container. Freeze it for 6 hours or overnight.

**If you don’t have an ice cream machine, take the ice cream out of the freezer after 3 hours to break down ice crystals, whisk and return to the freezer until frozen.