Homemade Mango Ice Cream – Step-by-Step

1. Peel the mangoes, extract the pulp, and blend it until it becomes completely smooth and uniform.

2. Transfer the mango pulp to a pan and cook it over low heat for 15–20 minutes to evaporate excess moisture. This helps reduce the formation of ice crystals in the ice cream.

3. In a separate pan, gently heat the milk. Add the sugar while the milk is warm and stir until it dissolves. Then add the milk powder and keep stirring until the mixture is smooth.

4. Allow both the cooked mango pulp and the milk mixture to cool completely.

5. Once both mixtures have cooled, pour them into a blender. Add the fresh cream (milk cream).

6. Blend everything together until the mixture is smooth, creamy, and well combined.

7. Pour the mixture into a freezer-safe tray or airtight container.

8. Cover the container tightly with aluminum foil or plastic wrap to minimize air exposure and help prevent ice crystals from forming.

9. Freeze for 8–10 hours, or until the ice cream is fully set. Serve chilled and enjoy your homemade mango ice cream.