Mango Ice-Cream

Recipe by
Total Time:
3 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 litre full cream milk
  • 2 and a half tsp - corn flour
  • 1 tsp - gelatine (optional)
  • 3/4 cup - sugar
  • 1 cup - fresh cream
  • 1 tsp - mango essence
  • 1/2 cup - cold milk
  • 1 cup - mango pulp (coarsely mashed)
  • 1/2 cup - fresh beaten cream
  • 1/4 cup - ground sugar

How to Make Mango Ice-Cream

  • Bring milk to a boil.
  • Boil for 15 minutes on low, stirring occasionally.
  • Mix corn flour in 1/2 cup cold milk, keep aside.
  • Add sugar to milk and stir.
  • Add corn flour paste, stirring continuously, till boiling starts.
  • Boil for a further four to five minutes and take off fire.
  • Sprinkle gelatine over three tbsp water in a small pan.
  • Allow to soak for five minutes. Warm over gentle heat, till dissolved.
  • Do not bring it to a boil.
  • When boiled milk cools a little, add gelatine solution and mix well.
  • Cool to room temperature; freeze in covered tray, till set.
  • Remove when well set. Mash and beat till soft and creamy.
  • Mix together the pulp, 1/2 cup beaten cream and ground sugar.
  • Add 1 cup cream first with essence and beat. Add fruit cream mixture and fold in gently.
  • Transfer back to container and freeze till well set.
  • Serve scoops with the matching sauces.