Chefs Share Mango Ice Cream Recipes & Creative Leftover Uses
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Who doesn’t love having ice cream in the scorching heat of the summer? Now imagine having the flavour of the king of fruits, mango, in your bowl of luscious ice cream.  But having store-bought ice cream on a regular basis would not be such a healthy option, right? Well, here’s the perfect solution – the best mango ice creams shared by professional chefs.

To get you the tried and tested recipes for ice cream, Slurrp conducted exclusive interviews with Chef Surabhi Sehgal and Chef Ramachandra Ganeshan. If you want to make smooth mango ice cream at home, read on and get the favourite recipes shared by the chefs. As a bonus, the article also has some interesting ways in which you can use the leftover ice cream.

Ramachandra Ganeshan

Ramachandra Ganeshan is an executive sous chef at ITC Maurya. With twenty-four years of experience in pastry and bakery, you can count on his recipe for mango recipe and make your own at home.

The chef says, “People generally have many misconceptions about making t ice cream and frozen desserts at home. First off, you should know that frozen desserts and ice creams are two different types of desserts, and yes, you can make them both with perfection at home. Another misconception that I want to clear is that homemade ice cream can taste as good as store-bought. All you need to do is customise the ingredients to your preference, and you can make the creamiest ice cream in your kitchen.”

Recipe: Frozen Yoghurt With Mango


  1.  4 cups of yoghurt
  2.   2 cups of whipped cream
  3.   1/2 cup of milk
  4.   2 teaspoons of sweetened condensed milk
  5.   1 cup of mango pulp


  1. In a blender, combine the yoghurt, whipped cream, milk, condensed milk, and mango pulp.
  2. Blend the mixture until smooth and creamy, similar to a thick smoothie.
  3. Use a good freezer-safe container that can be tightly covered. Pour the blended yoghurt mixture into the container and smooth the surface.
  4. Cover the surface of the yoghurt mixture with a piece of parchment paper to prevent ice crystals from forming.
  5. Tightly cover the container, place it in the freezer, and freeze for at least 6 hours or until the mixture hardens.
  6. When ready to serve, remove the container from the freezer and let it sit at room temperature for a few minutes to soften slightly.
  7. Scoop the frozen yoghurt into bowls or cones and serve with fresh mango slices.

Surabhi Sehgal

Surabhi Sehgal is a culinary artist known for creating visually stunning dishes that resemble works of art. She says, “One common misconception is that making ice cream at home requires fancy equipment. While an ice cream maker can make the process easier, it's not essential. You can still make delicious ice cream using simple tools like a hand mixer or even just a whisk and a freezer.”

Surabhi Sehgal further informs. “Another misconception is that homemade ice cream is difficult to make. With the right recipe and a bit of patience, anyone can whip up a tasty batch at home in no time. Additionally, some people think homemade ice cream is unhealthy, but you can control the ingredients, like substituting sugar with natural sweeteners and fruits and using Greek yoghurt or coconut milk instead of heavy cream.”

Recipe: Mango Yoghurt Mint Ice Cream


  1. 2 ripe mangoes, peeled and diced
  2. 1/2 cup Greek yoghurt
  3. 2 tablespoons honey (adjust to taste)
  4. 1 tablespoon fresh mint leaves, chopped
  5. 1 teaspoon lime juice 
  6. Pinch of salt


  1. In a blender, add the diced mangoes and blend until smooth and creamy.
  2. In a large mixing bowl, combine the blended mangoes, Greek yoghurt, honey, lime juice, salt and chopped mint leaves. Mix well until all ingredients are thoroughly incorporated.
  3. Taste the mixture and adjust the sweetness by adding more honey if desired.
  4. Transfer the mixture to the bowl of an ice cream machine and churn until it reaches a creamy consistency. If you don't have an ice cream machine, simply freeze it for a few hours and churn it with a hand or regular blender. 
  5. Once churned, transfer the ice cream into a freezer-safe container and freeze until ready to eat.
  6. When ready to serve, scoop the mango yoghurt ice cream into bowls or cones and enjoy the refreshing flavours of ripe mangoes and tangy yoghurt with a hint of mint!

Feel free to adjust the ingredients according to your taste preferences, and have fun making this delicious homemade treat!

Creative Ways To Use Leftover Ice Cream By Surabhi Sehgal

1. Ice Cream Sandwiches: Use cookies or brownies to sandwich a scoop of ice cream for a delicious treat.

2. Ice Cream Milkshakes: Blend leftover ice cream with milk to create a creamy milkshake. You can also add some seasonal fruits, chocolate, or nuts for extra flavour.

3. Ice Cream Floats: Combine leftover ice cream with soda or root beer to make refreshing floats.

4. Ice Cream Truffles: Roll scoops of ice cream in crushed cookies or nuts, then freeze until firm for easy-to-eat ice cream truffles.

5. Ice Cream Pancakes/Waffles: Use melted ice cream as a substitute for milk in pancakes or waffle batter for a flavorful breakfast treat.

6. Ice Cream Affogato: Pour hot espresso or coffee over a scoop of ice cream for a simple yet elegant dessert.