Mango Ice Cream Recipe | Eggless Ice Cream

Mango Ice Cream is something one must have when it’s the season of Mangoes ;). This Mango Ice Cream is just perfect as you get the maximum taste of the Mangoes with its beautiful natural colour! Give this recipe a try and you would fall in love with it!


  • 1 Cup Alphonso (or other) mango puree
  • 1/2 Cup sugar
  • 1 Tbsp lemon juice
  • 1/2 Cup whipping cream (Have used non-dairy here which is already a bit sweetened. Dairy whipping cream can also be used with some extra added sugar)
  • 3/4 Cup milk
  • A pinch of orange food color – to make the dual tone (Optional)


  • Heat a pan and add 1 cup mango puree to it. Cooking mango puree avoids change in color and taste upon refrigeration.
  • Add 1/2 cup sugar and mix it well till the sugar is dissolved.
  • Add 1 tbsp lemon juice to the pulp. This gives a nice taste to the pulp.
  • Give it a good mix and cook it for 2-3 min.
  • Once done, set it aside and let it cool to room temperature.
  • Meanwhile, take 1/2 cup of very cold whipping cream in a big bowl and beat it using an electric beater till it forms stiff peaks.
  • Add the cooled puree to the whipped cream and gently fold the mango puree with the whipped cream.
  • Add 3/4 cup milk to the whipped cream in two steps. Mix it well with the cream using a spatula.
  • To make the swirls in the ice cream, take 1/3 of whipped cream mix in a separate bowl.
  • Add a pinch of orange food color to this and mix it well.
  • Take an air tight container and pour a layer of light color mixture.
  • Pour a layer of dark color mixture over the first layer followed by another layer of light coloured mixture.
  • Insert a squire or a knife and make some swirls.
  • Refrigerate the ice cream after placing the lid for 7-8 hours till it is completely set.
  • Serve this Ice Cream when it is set. Enjoy!


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