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Saturday, April 28, 2012

Mango Ice Cream-Mango Ice Cream Recipe

Summer is here and it's time to think of ways to beat the heat. Summer is also the time when we get delicious mangoes in India. As we get good varieties of mangoes this season, I decided to start the summer special with this refreshing homemade mango ice cream. This recipe is from a  free booklet written by the famous cook Chellam, that came along with a magazine. I love this recipe as the ice cream is very creamy and does not have crystals in it. So today we will learn how to prepare homemade mango ice cream following this easy, no cook recipe.

How to make Mango Ice cream (Indian style)

Cook time- Nil
Prep time - under 20 mins

Ingredients needed 

Mango pulp - 1 cup
Milk Powder - 1 cup (full fat / full cream milk powder)
Water - 2 cups
Sugar - 1 cup
Fresh dairy cream - 1 cup
Mango essence - 1 tsp
Yellow food color - 2 drops (I did not use it)
GMS - 1/2 tsp
Milk -1/2 cup
Ice cream stabilizer (CMC) - 1 tsp


Keep refrigerator settings to maximum.

Blend mango pieces in a blender and take 1 cup of mango puree.

Mix GMS with 1/2 cup milk.

Mix stabilizer with 1 tsp sugar.

Now add stabilizer + sugar mix to the GMS + milk, little by little stirring continuously with a spoon or fork.The mixture will become slightly thick. Keep it aside.

Mango Ice Cream
Indian Homemade Mango Ice Cream


Mix water with milk powder well without any lumps.

Add mango puree, essence, food color, sugar and cream to the above and mix well.

Then add GMS and stabilizer mix. Mix everything together well and keep it in the freezer.

Use only aluminium container with a lid for freezing the ice cream mix.( this is done to prevent crystal formation and to get a good texture)

Once it is half set, take it out from the freezer and beat it with a wooden ladle (do not use mixie). 

Beat it at least 4 times with a gap of 1 hour for 5 minutes.

After it is set, enjoy delicious mango ice cream.

Note- GMS and ice cream stabilizers are available in all departmental stores. I bought it in Nilgiris,Chennai. GMS (Glyceryl Mono Stearate) and CMC (Carboxy methyl cellulose) are compounds used for stabilizing ice creams. GMS prevents formation of  ice-crystals and gives a smooth texture to the ice cream.These are easily available in big departmental stores and super markets in big cities. Hope I have cleared all your doubts.

Fresh cream is available ready made.You can use homemade cream also. Boil milk, cool it and refrigerate it overnight.The next morning, you will find a thick layer of cream on the top.Collect it and keep it in the freezer. Use it for recipes which need fresh dairy cream.

Meet you all with more interesting recipes and tips for summer.


  1. wow...
    icecream looks wonderful padhu :)

  2. What is GSM and stabilizer ? Where to find them.

  3. wonderful icecream!!!!!!very yummy n creamy.nice colour too.i like the pastel shade.

  4. Thank you for the fresh cream recipe. I have not thought of it until you mentioned how to make it. Is GMS something like a stabilizer, because I have not heard of it.

  5. Oh god,feel like having this yummy super tempting ice cream..

  6. Never tried making ice cream at home..looks yumm and simple to make

  7. This comment has been removed by a blog administrator.

  8. a perfect ice cream......yummy

  9. Hi Padma,
    My name is Lakshmi Priya, I happened to see your wonderful blog while browsing for Breakfast ideas. This is a great site I especially admire your creative skills and the idea of composting waste for your kitchen garden and all those easy to make recipes and the idea of keeping oneself fit and healthy.

    Keep it going!!!

  10. Wow...that's an extremely perfect and yum looking ice cream.....

  11. wow perfect ice cream,luks delicious...

  12. So creamy and delicious! Perfect for summer ... for me all year through!

  13. wow perfect icecream.....I am new here,saw your recipes....all are awesome.....keep it up.

  14. love the click! yummy mango icecream!

  15. I love Mangoes!! Looks awesome...

    Do visit mine and link in your best recipes in my collection of best recipes @

    Happy to follow you

  16. Wow, delicious & perfectly made! Beautiful picture!

  17. Thanks for linking such a delicious recipe to my collection!!

  18. thanks for the note regarding GMS and CMC must try this.

  19. Hi Padhu

    could you tell me the time limit to beat the ice cream

  20. i have made it today i have beaten the same for 10 minutes three more round to go.

  21. Dear Rajirk
    You can beat for 5 minutes for 4 times

  22. I only have gsm powder and not csm powder.. will it effect the texture of the ice cream??

  23. Yes ,CMC is ice cream stabilizer, so it will affect the texture.

  24. Hi padhu, Can we use milk instead of water ?

  25. The mango ice cream is stunning! I recently made lavender ice cream with lots of vanilla bean. It was a dreary tan color and I added a touch of food color to achieve a pale lavender. Sometimes there is a time and place to use a bit of food coloring! But your mango ice cream is just intoxicating! My husband adores mango, I will have to suprize him with a bowl of your glorious ice cream!

  26. Pls can I use cmc alone. Cant find gms in my country.

  27. Can you substitute milk power with milk?

    1. Yes, you can substitute milk in place of milk powder. In that case, you have to boil the milk until it reduces to half. Use full fat milk.

  28. I didn't get gms at nilgris,shall i do without adding gms???

  29. Hi padhu
    I have cmc but no gm powder can still make the ice cream

  30. Hi padhu
    Thanks for a wonderful recipe again...
    Didn't we use gelatin here? If so even we didn't use agar agar... So what is the substitute for gelatin/agar agar here?


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