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Easy Eggless and No-Churn Mango Ice-cream

My eggless and no-churn mango ice-cream makes for the sweetest and tastiest treat during summers. A crowd-pleaser for sure!
Cook Time 20 mins
8 hrs
Total Time 8 hrs 20 mins
Course Dessert
Cuisine Indian
Servings 10 scoops


  • Blender
  • Ice Cream Machine (optional)


  • 2 Ripe Mangoes (Alphonso, Safeda)
  • 1 Ripe Mango, cubed
  • 3 cups Full Fat Milk
  • 1 tin Condensed Milk
  • 2 cups Cream at least 25% fat


  • In a blender, puree the 2 mangoes.
  • In a bowl, mix the mango puree, milk and condensed milk well.
  • In a chilled bowl, whip up the cream. Fold the cream through the mango and milk mixture.
  • Take an airtight plastic container or an aluminium container, and add the entire ice cream mix and store in the freezer. If you have an ice-cream machine, check out my tips at the bottom.*
  • After every hour or 2 hours, using a fork or whisk, scrape the sides of the ice-cream. Keep doing this until the mixture starts to resemble an ice-cream.┬áThis process helps to eliminate ice crystals in your ice-cream.
  • Midway through the freezing process, fold in your mango chunk pieces. Keep stirring the ice-cream every hour till it is soft and creamy.
  • Serve your ice-cream by adding more slices of mango, toasted coconut flakes or just a little bit of mint. Enjoy!


If in India, the most common cream available is Amul fresh cream. It does not whip well. Don't worry, when freezing the ice-cream, keep stirring the ice-cream every hour and you will still achieve the perfect consistency.
If you want to make a smaller batch, you can half the recipe. Instead of using three mangoes in total, use 2. Puree 1 and a half mangoes and the remaining half you can cube into small pieces. The rest of the ingredients just half them.
*If you have an ice-cream machine, chill your inner container of the machine as per the manual, and then pour in the cold ice cream mixture. Depending on your machine, you will have a soft-serve consistency in 15 to 25 minutes.
Keyword Icecream, Mango