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Easy Mango Ice-Cream Recipe

Easy Mango Ice-Cream is a popular Continental Dessert
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Chilled-Frozen Recipe
Difficulty :
Servings :
Serves 8
Rated 4 based on 100 votes


  • cool whip - 1 tub (8 oz size)
  • condensed Milk - 1 can (6 oz usually)
  • Mango pulp - 1/2 can or 250 ml.
  • small amount of powdered Cardamom (elaichi)
  • Pistachio or Almond slivers for decoration
  • a small bit of asafetida
  • salt to taste
  • How to Make Easy Mango Ice-Cream:

    1. Thaw out the Cool Whip in the fridge for 4-6 hours. Transfer it into a large glass/ plastic bowl and beat it with a whisk to soften. Beat in the condensed milk followed by the mango pulp, and finally the cardamom powder.
    2. If you want to give the ice-cream a "rippled" effect, mix the cardamom powder with the mango pulp first.
    3. And then gently fold it into the cool whip/ condensed milk mixture so that you get white and gold streaks.
    4. Freeze for 3-4 hours. Ice crystals are usually not a problem with these proportions of ingredients,
    5. But they might form if the glass dish is too big and lid does not fit tightly.
    6. If that happens, take it out of the freezer after 1-2 hours, beat the mixture again, and re-freeze.
    7. When it is time to serve, either let the ice-cream sit out for 5 mins before serving, or use a scoop/ ladle dipped in hot water.
    8. Decorate with almonds/ pistachios in individual serving bowls.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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