By Aditi Saraswat
April 17, 2026
Nothing feels more satisfying than having a bowl of mango ice cream when the summer is at its peak. This summer, skip the store-bought one and make mango ice cream at home with ripe, juicy mangoes. This easy-to-make dessert feels refreshing and is perfect to cool you down on sizzling hot days.
2 cups ripe mango pulp 1 cup fresh cream ½ cup condensed milk ¼ cup milk 1 tsp vanilla essence
Peel and chop ripe mangoes, then blend them to make smooth, lump-free pulp out of it.
Take a large bowl and whisk some fresh cream until it appears a bit fluffy and smooth.
To this, add the condensed milk and regular milk and mix everything gently to make a smooth, creamy base.
Now, add the prepared mango pulp and a little vanilla essence to this base and mix everything again.
Pour this mixture into an airtight box. Smooth the top, cover it nicely, and keep it in the freezer for at least 6 to 8 hours, or even overnight.
Once the mango ice cream has set, scoop, serve and enjoy the summer delight.