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My family loves ice cream so much that they can have it for every meal. We generally have our freezer stocked with different ice-creams in summers. This lockdown period was different but we had the raw materials, especially the juicy and beautiful ripe hapus mangoes (Alphonso) and i experimented with this recipe. It came out really good.

I have taken the recipes from here and here and this YouTube video, so in a way, this is a review of these recipes as well.

If you are on a sugar free or low sugar diet then sadly this is not for you. I tried with less sugar first but it tasted bad so i had to reluctantly add more and more sugar. No wonder ice-creams are so high in calories, but at least this recipe is homemade and contains real, healthy and safe ingredients.

I can’t comment about the shelf life ( i mean freezer life😜) because it didn’t get a chance to stay for more than a few days😁😁😁

So we will need, INGREDIENTS:

Mangos : 3 (i took Devanagari Hapus each weighing almost 250gms)

Milk Cream : 200ml ( i took amul cream)

Sugar: 1 cup (too much, i know)

Whole Milk: for making custard, 1.5 cups

Mango Custard powder: 2tbsp (Can be substituted with cornflour or vanilla custard powder)

Tutti frooti: optional


1) Start by making custard first, combine 1/2 cup milk and custard powder to form a smooth paste.

2) Now boil the remaining milk. Add half a cup of sugar and let the sugar dissolve. Add the custard paste slowly and keep whisking making sure there are no lumps.

3) Keep stirring until the custard is thick enough to set, switch off the gas and let it cool. Better to cool it in the refrigerator for at least an hour.

Cool down the custard well

4) Next peel and chop the mangoes and blend, strain it well so that the fibers are retained in the strainer. Now blend again with some sugar according to your taste. I used half a cup of sugar here.

Blend mangoes and strain
Add back and mix in sugar and blend again
Take the cold cream in a cold bowl

5) In a bowl, take the cold cream and whisk it till soft peaks are formed, Now whisk the custard and add it to the cream Mix in the pureed mango mixture well. Mix it and whisk it. Make it fluffy. Get some air into it.

Mix the custard, puree and cream

6) Set it in a bowl or container with a lid and if possible put a cling wrap touching the top of the ice cream, this will avoid the icy or sorbet like feel and will result in a creamier texture.

Set in a container
Put on a cling wrap to avoid small ice particles formation

7) After 2 hours until half set, take it out, remove the cling wrap, and whisk it again, add tutti-frutti and put on the cling wrap and lid back. Let it set. Enjoy after 8 hours.

Blend or use a mixer
Add tutti frooti or dry fruits of choice, mix well, put back the cling wrap and set

Tips: #Make sure the custard is cold before whisking. This will avoid the icy or sorbet like texture.

#Same goes for cream as well. Use it cold.

#More the fat percentage of the cream, better will be the result. Malai will work too.

#Opt for whole milk for custard and boil for at least 10-15 minutes.

#Crushed dry fruits like almonds, pistachios or raisins can also be added.

#Add some strands of saffron while boiling milk for added color, flavor and health benefits.

#Always store the ice-cream with a lid or cling wrap On to avoid it from getting hard.