Easy Mango Ice-Cream

Recipe by
Total Time:
60-70 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Hard

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  • 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

  • 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.
  • If you want to give the ice-cream a "rippled" effect, mix the cardamom powder with the mango pulp first.
  • And then gently fold it into the cool whip/ condensed milk mixture so that you get white and gold streaks.
  • Freeze for 3-4 hours. Ice crystals are usually not a problem with these proportions of ingredients,
  • But they might form if the glass dish is too big and lid does not fit tightly.
  • If that happens, take it out of the freezer after 1-2 hours, beat the mixture again, and re-freeze.
  • 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.
  • Decorate with almonds/ pistachios in individual serving bowls.