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“description”:”Bake With Neetu shares a creamy, eggless Mango Ice Cream made with 100% milk, fresh mango puree, and no artificial additives for a wholesome homemade frozen dessert.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”No Bake”,”keywords”:”mango ice cream, eggless mango ice cream, homemade mango ice cream, milk mango ice cream, no egg ice cream”}
Mango Ice Cream – 100% milk Mango Ice Cream
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A creamy, dreamy mango ice cream made with real ingredients that you can feel good about scooping up again and again.
Why You’ll Love This Recipe
There is nothing quite like a scoop of homemade mango ice cream on a warm day, and this 100% milk version from Bake With Neetu is here to make your summers extra special. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings you a completely eggless and gluten-free mango ice cream that is rich, creamy, and absolutely irresistible.
Made with wholesome full fat milk and real mango puree, this ice cream skips the artificial additives and delivers natural goodness in every bite. The combination of milk powder and cornflour gives it a beautifully smooth texture while keeping the recipe simple and nourishing.
- ✅ 100% eggless and gluten-free, making it safe and delicious for everyone at the table
- ✅ Made with real mango puree for an authentic, natural fruit flavour you simply cannot get from store-bought ice cream
- ✅ Uses wholesome full fat milk instead of heavy cream as the base, so you get a lighter yet satisfying treat
- ✅ No artificial preservatives or refined shortcuts, just real food ingredients you can trust from Neetu Sirigiri herself
Ingredients You’ll Need
(Full measurements in the recipe card below)
BASE
- • 2 cups full fat milk — rich creamy base
- • 2 tbsp milk powder — boosts protein and creaminess
- • 2 tbsp cornflour — thickens and prevents iciness
- • 3-4 tbsp cream — adds smooth texture
FLAVOR AND SET
- • 1.5 cups mango puree — fresh or canned works
- • 0.75 cup sugar — sweetens and lowers freeze point
- • 1.5 tsp GMS — emulsifier for soft scoop
- • 0.125 tsp CMC — stabilizer prevents crystals
- • mango essence — intensifies mango flavor
Substitutions
| Ingredient | Swap |
|---|---|
| cream | full fat coconut cream |
| sugar | coconut sugar same quantity |
| GMS | undefined |
How to Make It — Step by Step
Cook the base
Mix milk powder, cornflour, CMC, and GMS into cold milk. Heat on medium, stirring constantly until it thickens like custard. Remove and cool completely.
Add mango
Once the milk base is at room temperature, stir in mango puree, sugar, and a few drops of mango essence. Mix until sugar dissolves fully.
First freeze
Pour into a freezer-safe container and freeze for 3 to 4 hours until half set around the edges.
Blend smooth
Transfer the half-frozen mixture to a blender or use a hand mixer and blend until smooth and creamy. This breaks ice crystals.
Final freeze
Return to container, cover tightly, and freeze overnight or for at least 6 hours. Scoop and serve chilled.
Tips for the Best Result
Allow the cooked milk mixture to cool completely before churning or freezing to get a smoother, creamier texture with fewer ice crystals.
Fresh, ripe Alphonso or Kesar mangoes will give you the richest colour and natural sweetness, reducing the amount of added sugar you need.
If you do not have an ice cream machine, take the mixture out every 45 minutes for the first 3 hours and stir vigorously to break up ice crystals and get a creamy scoop.
How to Store
Frequently Asked Questions
Yes, canned mango puree works well. Just make sure it is 100% pure mango with no added sugar or preservatives, and adjust the sugar in the recipe accordingly.
CMC (carboxymethyl cellulose) and GMS (glycerol monostearate) are food-safe stabilisers that prevent ice crystals from forming, giving the ice cream a smooth and creamy shop-style texture.
You can skip them, but the ice cream will be icier and less creamy. Stirring the mixture every 45 minutes during the first freeze helps compensate.
Yes, this recipe is 100% eggless and uses only milk, cream, and mango puree as the base, making it safe for those with egg allergies.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 2 cups of full fat milk
- → 1+1/2 cup mango puree
- → 3/4 cup sugar
- → 3-4 tbsp of cream
- → 2 tbsp of milk powder
- → 2 tbsp cornflour
- → 1+1/2 tap of Gms
- → Mango essence
- → 1/8 tsp if cmc
Instructions
- 1. Mix milk powder, cornflour, CMC, and GMS into cold milk. Heat on medium, stirring constantly until it thickens like custard. Remove and cool completely.
- 2. Once the milk base is at room temperature, stir in mango puree, sugar, and a few drops of mango essence. Mix until sugar dissolves fully.
- 3. Pour into a freezer-safe container and freeze for 3 to 4 hours until half set around the edges.
- 4. Transfer the half-frozen mixture to a blender or use a hand mixer and blend until smooth and creamy. This breaks ice crystals.
- 5. Return to container, cover tightly, and freeze overnight or for at least 6 hours. Scoop and serve chilled.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this luscious Mango Ice Cream a try and let it become your go-to summer treat for the whole family. We would love to see your creation, so tag us on Instagram at bakewithneetu and share the joy!
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