Mango Ice Cream Recipe
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (34)

Mango Ice Cream Recipe

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 6%
CARBS 21G32% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER19G TOTAL SUGAR
FAT 19G66% OF CAL
12G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A smooth, creamy mango ice cream made with just three basic ingredients. Easy to prepare and perfect for summer, it scoops beautifully and tastes like a tropical treat.

dessertgluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 30
  • 560 grams mango ( or 3 medium alphonso mangoes or 1.5 to 2 cups canned mango pulp)
  • 400 grams sweetened condensed milk (or 1 can)
  • 3.5 cups whipping cream (or heavy cream, cold)
  • 1 teaspoon teaspoon vanilla extract (– optional)
  • 2 to 2.25 cups whipping cream (or heavy cream, cold)
  • 200 grams mangoes (or 2 large alphonso mangoes or 1 cup mango pulp)
  • 1.5 teaspoon vanilla powder (or ½ teaspoon vanilla extract, optional)
  • ⅓ to ½ cup sugar (or powdered jaggery or honey - add as required)
  • mint leaves ( - as needed)
  • honey ( - as needed)
  • maple syrup ( - as needed)
  • chocolate sauce ( - as needed)
  • caramel sauce ( - as needed)
  • nuts (and dried berries)
  • fruits (and fresh berries like cherry, strawberry, blueberry or mangoes)
PREP
30M
SODIUM
42MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.