How to Make Mango Ice Cream Recipe

It is unbelievably easy and so very delicious.With just a few ingredients on hand, it is amazing what can be churned out. This wonderful Mango Ice Cream recipe was submitted by Vani Sudarshan, from Dallas, thanks!


Mango Pulp – 30 oz can
Sweetened Condensed Milk – 14 oz can
Whipped Topping – 8 oz container
Fresh Mango – cubed, optional


1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
2. Fold them in very well but very gently.
3. Pour into a dish with a tight fitting lid.
4. Cover and place in the freezer for 2 hours.
5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer.
6. Allow it to freeze for another 3 hours or so.
7. Serve and enjoy!


1. Fresh Mango plup can be substituted for the can.
2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation.
3. Great make-ahead dessert.

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190 thoughts on “How to Make Mango Ice Cream Recipe

  1. Hi Hetal,

    Mango ice cream turned out awesome. I doubled whipped topping and its unbelievable, absolutely soft and no crystals. Thanks for wonderful recipe.

  2. Mango icecream came out super duper yummy. It was very sweet for my family. Any tips? Can i just use half the condensed milk quantity? Thank you for all your recipes.

    1. Hi Faith,

      We have not tried it but the texture may change if you reduce the amount of condensed milk. One option would be to use fresh mango pulp rather than canned. Usually, the canned variety has added sugar.

  3. i tried this out n it turned out sooooooo goooooooooood =D that i had a bit to much of it – n at the end wasnt feeling really well myself … but definitly a great sweetdish =)))) n guests love it… for sure its better than the mango ice cream bought from outside.

  4. Hi anuja & hetal
    I tried this recipe & end up with delious icecream
    But the only thing is that, it is tasting very very sweet.
    So can we use unsweetend condense milk?

    Thanks in advance.

    1. Hi Anagha,

      We don’t get unsweetened condensed milk but it may be too less sweet if you use it. The condensed milk is the only source of sugar (unless you are using a canned pulp that is pre-sweetened).

  5. hi HETEL AND ANUJA what a great recipe ,i will surely try it .would you by any chance have a recipe for indian fruit salad using custard powder and heating the milk? hope youcan help me .
    many thanks
    KAMLA nz

  6. Thank you for your help. The Cool Wip used in Mango Ice Cream is Extra creamy Wipping Topping where as in Kulfi you have used Cool Wip Wipping Cream are they two different things.
    Can Cool Wip Wipping Cream be used instead of Cool Wip Wipping Topping.
    Pls let me know.
    Thank you once again.

    1. Hi Mabel,

      Sorry for the confusion. Cool Whip comes in regular and extra creamy. Any of our recipes that call for Cool Whip can be made with the regular one. We just happened to have the extra creamy version the day we were filming this recipe. Whipping Cream comes in a liquid form but this is a “whipped” topping…meaning that it is already whipped.

        1. Thanks I made it a week back and it turned out yam………. we have been enjoying eating it. Made the ice cream and the Kulfi. Thank you sooooooooooooooooo much…..

  7. can I use the same Cool Wip of kulfi recipe in this mango ice cream.
    Thank you for sharing this recipe.

  8. Hi Anuja & Hetal

    what a wonderful recipe..a treat to an quick question though: I want to make this for my son’s b’day on saturday..Can i Make it in advance & store it in freezer? Plz help me..

    1. Hi Sg,
      Whip up some Heavy cream with a little sugar and Corn Starch and you should be able to substitute it. We personally have never tried it but viewers have and said that they got some good results πŸ™‚

  9. Hi Hetal

    This was really a good one…everyone liked it so much..

    Which other flavours can we prepare accept mango..?
    I mean instead of MangoPulp can we put something else and try?

    Please let me know all the other flavours cause I luv ice-creamzzz…

  10. Hi guys,
    I followed the recipe n it came out really good.But i was just wondering if i could avoid the final step of freezing for 3 more hours and serve it with custard consistency.It should taste good right.would you advice anything regarding this.thanks in advance.please do reply.

  11. I tried this ice cream over the weekend. It came out really good! We will not buy mango ice cream from the grocery stores anymore after tasting this one.

    Vani, Anuja and Hetal, thanks a bunch for an easy breezey super delicious recipe:)

    Hetal & Anuja, you girls can see by my comments how many of your recipes I have already tried out by now. Everyone at home is like – WOW! What happened to her all of a sudden!! She does not bite our heads off anymore when we ask her for something special!!!

  12. Quick Questions – Can this be made 2 days in advance and left in the freezer till the d day? From what I understand this needs to be served immediately for best results?

  13. Hi,
    it seems ‘newcook’ has a done fantastic job in making the ice-cream, rightnow I m not with her, but she has promised me to make one when I am going to be with her. So, thanks Hetal and Anuja for teaching my newcook πŸ™‚

  14. Hey Hetal & Anuja,

    Just repeating what many others have… but this recipe was sooooo cool! I’m a budding cook… and when i saw this recipe, i couldn’t resist trying it out… didn’t blv it wud be so easy… well, easy it sure was, but so very delicious too! my ice cream turned out to be so soft! no crystals nothing! super smooth… just amazing! thank u soooo much for sharing this recipe….

  15. Hi Hetal & Anuja,

    I love your website! I’m a non-indian but my husband is Indian so I am learning to cook lots of indian dishes and your website is one of the first place I would go to to look for a new recipe to try. I’ve tried many of your recipes and my hubby loves them all. Have also impressed some of my hubby’s indian friends and relatives ^_____^ Thanks so much!!

    Am going to make this mango ice cream for diwali this year.

    I’ve read some of the posts about people not being able to find cool whip outside of US. I don’t know if it would be a perfect substitue but maybe Mascarpone cheese might do the trick. I’ve made granitas (italian shaved ice cream) using mascarpone cheese and they freeze well (as in it will not go rock hard) without needing ice cream makers. just a suggestion. =)


    1. Hi Hanny,

      We’re so glad you are finding SMTC useful…we just loooove to hear that! πŸ™‚

      Thank you for your suggestion about the Mascarpone cheese. We have not tried it but it definitely sounds like it could be a great substitution idea.

  16. This is the best homemade ice-cream recipe!! try it & you wont be disappointed. Ive received loads of compliments after making this !!

  17. Hi,

    I made this ice-cream using ready whipped cream as we do not get a cool whip here in UK. I used fresh mangoes (2 large alphonso) instead of pulp. Added cubes of 1 mango when it was half frozen.

    It is perfect, though a bit more sweet as the mangoes were honey sweet… πŸ™‚ But the texture is fine and taste is just unparraleled.

    My husband asked me if I had bought it from Baskin Robins and I just smiled mischieviously…:)

    Many Thanks for making my kitchen an aromatic paradise…!
    My hubby calls me his Jinnie now…I have been learning from you since last 2 years when I moved to UK after marriage. I have improved a lot. SMTC has made my life a cake walk now.

    May you both and SMTC carry on for ages…!

  18. hey,

    i made this ice cream, its comes out really good. Can I used fresh mango, how many do i need for this amount? I think mango pulp is too sweeter.

    1. Hi Sonal,
      Yes, you can use fresh, you will have to take out the pulp, measure and see how much you get out. We think about 6 atleast but measure…
      Yes, pulp is sweetened.
      For Vanilla Ice Cream (we have never tried it) we think that you can make it with vanilla essence.

    1. Hi Lavi,

      You can whip the cream with some sugar and use it. The Ice Cream may crystallize a bit and you will have to make sure you keep it in an air-tight container, but it;ll taste good πŸ™‚

    1. Hi Rao,

      hmmm…interesting. We’ve not tried it, but you could set the ice cream in the pie crust and freeze. It sounds good.

      1. This idea was given by my friend and we gave a try it came good.Its very easy for the parties….Thank u for the reply

  19. I ate at an Indian Restaurant and they had a mango cake, it was layers with some kind of orange mango filling and yellow cake, I was wondering if you have the recipe for the filling? Thanks very much

    1. Hi Kay,

      We’re not sure exactly what kind of mango filling you had, but it sounds like you can make it by mixing canned mango puree (available at Indian grocery stores) with a tbsp or two of frozen orange juice concentrate and cool whip/cream cheese. You can adjust the sugar as you need it.

      1. Thank you so much, I will give that a try. I appreciate you taking the time to answer. I have tried several of your recipes and just love them. Thanks again

  20. i liked the recipe very much and i am trying to make mango ice cream but here i searched some markets but i couldn’t get the whipped topping.can u tell me from where i can get the whipped topping which is used to make recipe. i am living in trivandrum district ,kerala state.wishing you both all the best.

    1. Hi Praveen,

      Unfortunately, we have never seen it in India! One of our viewers took some heavy cream (malai), whipped it and added sugar and use it and according to her, it was awesome! You could give that a try but word of caution, do not overbeat the cream or it may become butter πŸ™

  21. I made this and it was really good, however I used the whipping cream. Here’s recipe using that.

    Mango Pulp – 30 oz
    Condensed Milk – 14 oz
    Heavy Whipping Cream – 16 oz
    Sugar – 12 tsp
    Mango Essence – 16-24 drops, or to taste depending on the strength of the essence

    Whip the Heavy Whipping Cream in a bowl using a mixer until soft peaks form. Combine all the other ingredients in a 2nd bowl. Add the whipped cream to the 2nd bowl. Mix well until it’s one consistency. Transfer to a freezer safe container and freeze for at least 8 hours

    Note: The Mango Essence I used is from India by a brand called Bush. When making the ice cream, taste the mixture with a spoon to see if it needs more sugar and/or essence as some mango pulps are sweeter than others and some essences are stronger than others. 6 days ago

    1. You mean you don’t need an ice cream maker to churn it if you use heavy cream ? I read the response from Hetal and she said to use ice cream maker if using heavy cream ?!

  22. I tried this and it came well.Can i use whipping cream instead of whipped topping?what’s the difference between them?

    1. Hi Shamee,

      You can take the whipping cream, add sugar and whip it till you form peaks. We have not tried it but have a viewer try that and it worked well for them.
      Enjoy πŸ™‚

  23. Hi

    I want to know from where do you get the Mango pulp. I have tried most of your recipies and they turn out just great. I really appreciate your earliest reply.

    Take care

    1. Hi Shehad,
      Mango pulp is available at Indian or South Asian Grocery stores. We have also seen the cans at some bigger Mexican stores and whole food stores.

  24. I’d like to use fresh mango in this recipe. How many mango do I need and would I have to puree them or just mash well? I’m not sure I can get the canned mango where I live. Thank you B.L.

    1. Hi Barbara,

      We have not tried this recipe with fresh mangoes but the quantity of mangoes will depend on how big they are and the variety. Basically, you will need to to weigh the mangoes after removing the skin and seeds to come up to the recipe amount. Pureeing the mangoes will ensure even coverage in the ice cream.

    2. one more thing Barbara…the canned mango puree is sweetened so you may need to add a little sugar to the fresh mangoes.

  25. ohhhhh…my god….can’t believe it…..i made my favorite icecream today….never thought that i can do it without an icecream maker…..the mango icecream is tooo deliceous…and ofcouse got lots of appreciation frm everybody…..frm now i’m not going to by icecream frm store but will make it myself…thanx to vani fr this reciepe,…..and a lots of thanx to hetal and anju for demonstrating it

  26. Hi Hetal & Anuja,

    I’d like to introduce myself as someone who messed up this simple recipe. The ice cream turned out to be tooo sweet. I rechecked the 3 ingredients & it was a triple dose of sugar. Sweetened consdensed milk, sweetened mango pulp & the natural whip (couldn’t find cool whip in my local store here in Montreal!)- also sweet.

    I’d really appreciate if you could guide me to correct this recipe & reduce the sweetness. Can I add something to the remaining ice cream that will reduce its sweetness??


    1. Hi Padma,

      I’m not sure about natural whip but Cool Whip is only slightly sweet. There is not much more you can add to this recipe. If you add (for example) some evaporated milk or other liquid based ingredient to dilute the sweetness, it will form ice crystals. Sorry. Maybe if some of our viewers have some suggestions, they can answer.

  27. Where can i get wipped topping? IS it available in kroger or walmart?…I have seen cool whip it the same thing? Any way the reciepe looks soo easy..will try it…I have tried other reciepes and it really came out well…thank you sooo much for a wonderful website with such good videos!!!!!!!

  28. Hi

    I am a regular follower of your website and can share with you that I have become a confident cook watching and trying your recipes. Many many thanks.

    I tried this ice cream twice so far and it was a huge hit. Many many thanks for this lovely recipe and for all other recipes.

    UAE viewers can find Cool Whip at Spinneys. Do not even try to find it elsewhere as I spent lot of time doing that and finally found it at Spinneys.


  29. I just wanted to thank you both so much for this website – have made so many of the recipes and have yet to be disappointed with the results! Just wanted to mention that I tried this ice cream recipe with lychees instead of mangoes = since fresh lychees are hard to come by in states, I drained and pureed 3 cans of lychee. Since the lychee puree was a lot thinner than mango pulp, the consistency was a little more sorbet-like = but it still tasted great. So the recipe definitely can work with other fruit flavors.

    1. Hi Malavika,

      You are so welcome! Thanks for taking the time to write to us and share your feedback. I’m sure others can benefit.

  30. Hi Hetal & Anunja,

    I want ot make this ice-cream but in the Netherlands i can;t get whipped topping can i use something else instead? I can get hold of whipped cream. Should i use that?

    Groetjes uit Holland!
    (Greetings from Holland!)

    1. Hi Selda,

      Though we’ve never tried it, some of our viewers have used fresh whipped cream. If you use the fresh variety, be sure not to use it in liquid form. The cream must be whipped first.

    2. For those who, like me, cannot find whipped topping where we live, here is a recipe to make some:
      1 tsp. unflavored gelatin
      1/2 c. skim milk
      1 tbsp. sugar
      2 tsp. water
      1/2 tsp. vanilla
      1/4 c. instant non-fat dry milk
      Soften gelatin in water for 5 minutes. Stir nonfat dry milk into skim milk in saucepan. Heat to simmering. Add softened gelatin. Stir until gelatin is dissolved. Add vanilla and sugar. Chill until mixture begins to thicken. Beat with electric mixer or rotary beater until very thick and light. Serve on fruit. Makes 2 cups.

  31. Hi Hetal and Anuja,

    What suggestions do you have for serving this for a larger group (15-20 ppl).I mean can I freeze individual portion is disposable glasses or something? Just brainstorming here…

    Happy New year to you and yours!

    1. Happy New Year! You could freeze them in small Dixie type plastic cups (non-waxed). Be sure to cover them with a piece of foil or plastic wrap.

  32. hi hetal,
    where can i find tutti-fruiti ? what all the nuts i can add? can i mix all these in the mango pulp just to make another variation to mango ice cream

    1. Hi Smitha,

      You might be able to find tutti frutti in Indian grocery stores. You can really add any type of nuts (almonds, pista, etc) but my personal preference with mango ice cream is just plain mango. Maybe you can garnish with nuts instead of adding them inside to give everyone a chance to decide.

  33. Hi,

    Thanks for such a wonderful recipe…its the easiest and best tasting mango icecream recipe i hv ever read…thanks a lot!

  34. Hello I love your mango icecream recipe but i was wondering if you could supply me a recipe for strawberry icecream
    I’d appreciate it.
    thanks and your doing a great job

  35. This was a wonderful recipe!
    Thanks .I felt it was a little too sweet…may be i should reduce the condensed milk a lil bit.

  36. Hi Anuja and Hetal,

    I plan to make this recipe for my son’s birthday party. I am expecting about 30 people. Do you think doubling this recipe is going to be enough for the crowd? Also, should I make and freeze each recipe separately?

    Thanks and keep up the good work.

    Anjana Nayak

    1. Hi Anjana,

      Two batches should be enough…a small serving goes a long way. It may take less time to freeze if you separate the batches but otherwise it should be fine. One viewer gave a tip to keep mixing the ice cream in between while it’s freezing for better consistency. Maybe you can try it.

  37. I shared this recipe with my aunt who just came here from India 3 yrs ago and she said that she still wants to do it the old fashion way by boiling the milk. I told her that here in America we have everything BUT time. I plan on making this recipe and giving it to her. I think she will soon be one of your favorite fans. She has not made it her way and probably wont after tasting it done as you’ve shown. I am so glad you have this site. Maybe it will inspire her kids too.

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