4-Ingredient Mango Ice Cream

For me, summers are all about family trips to India. Of course, there are only a few things we can use to survive the 100+ degree weather for: traveling, family reunions and mangoes. When we land at the airport, we’re greeted with coconut water, mango slices and strangely, a steaming cup of the best coffee you will ever have in your life.

 When we come back, eyes heavy with travel withdrawal, jetlag, and memories, there’s only one cure: homemade mango ice cream. Whether you’re in India or Indiana, this no-fuss treat is perfect for those long-awaited summer evenings out in the backyard.

With the Indianapolis sun slowly emerging, there’s no better time to whip up this 4-ingredient treat! 

Prep Time: 20 minutesTotal Time: 4 hours

Servings: 6


1 ¾ cups mango puree (equivalent to puree from 3 mangoes)

1 ½ cups heavy whipping cream

¼ cup sugar

1 tablespoon vanilla extract


1. Slice and peel mango. Puree along with necessary amount of canned, diced mangoes to obtain 1 ¾ cups of mango puree.

2. In a separate bowl, pour heavy whipping cream and, with whisk attachment, place in freezer for 10 minutes to chill.

3. After 10 minutes, remove from freezer and add ¼ cup of sugar. Using a hand mixer, beat until stiff peaks are formed. Add mango puree and vanilla and fold in using spatula.

4. Pour the mixture into a container and cover with cling wrap. Refrigerate for approximately 4 hours.

5. Remove from freezer. Re-blend mixture lightly to break ice crystals. Scoop out into a bowl and serve.


Leave a Reply
  1. Hi Stella! Thanks so much, and definitely! You can replace that with a tub of Cool Whip if you don’t want to make your own whipped cream. If doing so, you can eliminate the sugar and just add a bit of vanilla, making the recipe only 3-ingredients total.

Leave a Reply

Your email address will not be published.

After a Few Hiccups, Carmel Pizza Joint Swings Back Into Action

The Eagle reopening Friday, ending pause in operations