Mango Icecream With Condensed Milk 

Craving a luscious, no-churn dessert that screams summer? Mango Ice Cream with Condensed Milk is a quick and easy recipe that combines the tropical sweetness of ripe mangoes with the creamy richness of condensed milk. This indulgent treat requires just a handful of ingredients and no ice cream maker, making it perfect for beginners. Whether you’re entertaining guests or treating yourself, this homemade mango ice cream is bound to be a hit with its vibrant flavor and smooth texture.

Mangoes are the star ingredient in this recipe, and choosing the right variety makes all the difference. Varieties like Alphonso, Banganapalli, or Kesar, known for their naturally sweet and intense flavor, work best. Their juicy pulp blends effortlessly with condensed milk, creating a luscious base for the ice cream. The addition of milk further enhances the creaminess, resulting in a smooth, velvety texture that rivals any store-bought ice cream.

What makes this recipe a favorite is its simplicity—no need for churning or special equipment. With just a whisk or blender, you can achieve the perfect consistency. Freeze the mixture in a container, and within hours, you’ll have a rich, creamy dessert ready to scoop. Whether served plain or garnished with chopped mangoes or nuts, this ice cream is sure to become a summer staple in your home.Lets check out the recipe below.

Ingredients

Mango pulp-1 cup
Milkmaid condensed milk-1/2 cup
Milk-1 1/2 cups
Sugar-1/2 cup

Method

👉In a mixing bowl mix all the given ingredients well.Whisk them briskly for 2 minutes.
👉Transfer it to a ice cream tray or container.

👉Cover it with aluminium foil.
👉Freeze it for 6-8 hours.
👉After 3 hours or when the ice cream is semi set take it out of the freezer , put it in a mixie blend it using the whip or pulse button.
👉Again pour it back into the container cover with foil and again freeze it.
👉Enjoy your home made healthy and tasty ice cream.