Mango Ice Cream With Pumpkin {Without Condensed Milk, Healthy}

A Must-Try Mango Ice cream with a delightful twist by adding pumpkin made without the condensed milk or heavy cream, still delivering a creamy texture and indulgent taste, is a healthy alternative to high calorie classic ice creams. Enjoy summer and autumn with this addictive and yet easy mango ice cream!

This Mango Ice Cream with Pumpkin has a perfect creamy texture that combines the tropical sweetness of mango with the rich, earthy notes of pumpkin.

Each spoonful is a burst of fruity mango goodness flavored with cardamom and cinnamon. It's a healthy twist on traditional ice cream flavors as it doesn't include heavy cream or condensed milk. If you are looking for a healthy alternative, you would like this recipe of mango ice cream. You may also check Healthy Banana Ice Cream made without Sugar.

Jump to:

• Why Would You Love This Recipe?
• Ingredients
• Variations
• Expert Tips
• Storage Suggestions
• Recipe FAQs
• Detailed Recipe With Steps
• Mango Ice Cream With Pumpkin {Without Condensed Milk and No Heavy Cream}

Why Would You Love This Recipe?

• An Elegant Mango Dessert made in a simple homemade way!
• Perfect Weight-Loss Dessert.
• Min Prepping required. No rigorous beating of creams. Just blend everything and freeze it for few hrs.
• Can be made ahead of time.
• Can be made Vegan.
• Ingredients from pantry.
• The Best Mango Ice Cream with Pumpkin Ever!

Ingredients

• Mango- The fresh local variety of mangoes work best. I prefer Safeda or Banganapalle variety as its very sweet and juicy and doesn't have much fiber and can be easily blended into creamy texture.
• Pumpkin- I wished to have a healthy version of ice cream. Both green and orange pumpkin work well.
• Corn Flour- Instead of using heavy cream or milkmaid, I have used cornflour to make a creamy texture for this ice cream.
• Milk- Full Fat Milk, low fat milk or dairy free milk-all work well.
• Sugar- I have used granulated white sugar. You may use brown sugar as well.
• Cardamom- Add grounded cardamom and cinnamon to this ice cream for enhancing the aroma and flavor. Feel free to add lemon zest, ginger or any other spice.

Variations

• Vegan Mango Ice Cream- swap the dairy milk with good quality dairy free milk to make this recipe vegan.
• Add another fruit- Feel free to add berries, oranges or any other fruit of your choice to this mango ice cream.
• Add Chocolate-If you are chocolate lover, Drizzle with melted chocolate.
• Add Nuts- Top this dessert with nuts of your preference.

Expert Tips

• Use Ripe mangoes for extra creamy and perfect sweetness.
• Make sure to keep sauteing the milk and cornflour mixture so that it doesn't stick to the bottom of the pan.

Storage Suggestions

Airtight Container: Transfer the freshly made ice cream to an airtight container. This helps prevent the absorption of odors from other foods in the freezer and minimizes the formation of ice crystals.

Pressed Plastic Wrap: Before sealing the container, press a sheet of plastic wrap directly onto the surface of the ice cream. This helps create a barrier and prevents the formation of ice crystals on the top.

Store in the Freezer: Place the container in the coldest part of your freezer to maintain a consistent temperature. Avoid storing the ice cream in the freezer door as it is more susceptible to temperature fluctuations.

Avoid Temperature Changes: Try to minimize temperature changes by keeping the freezer door closed as much as possible. Fluctuations in temperature can lead to the formation of ice crystals and affect the texture of the ice cream.

Consume Within a week's time.

Recipe FAQs

Detailed Recipe With Steps

Step 1. Make Mango Pumpkin Puree

In a blender, add raw pumpkin, blend it. To that mixture add milk, mango pulp and blend again to make a smooth paste.

If you wish to add cream, add it at this stage.

Step 2. Boil Milk with Cornflour

In a pan, add milk, sugar and spices and cook on slow flame. Once it boils, add cornflour mixed with warm milk and keep sauteing. The milk cornflour mixture would thicken up. Once it gathers like a lump, switch off the flame. It would take about 3-5 min. make sure that milk doesn't stick to the bottom of pan. Use a heavy bottomed pan or milk would have burnt up taste.

Step 3. Cool Off

Let this milk mixture cool off a bit and then blend it with mango pumpkin puree. Place the mixture in a glass or plastic container with a lid. To avoid making any ice crystals, you may cover the container with a foil paper and then place the lid.

Step 4. Freeze It

Freeze the container for at least 4 hrs. Overnight is good. Enjoy the homemade Mango Pumpkin Ice cream.

---

For more pumpkin recipes, you may like:

• 
  Pumpkin Rice Recipe With Coconut Milk (Wok + Instant Pot)
• 
  Mushroom Stir Fry Recipe {Vegetarian, Healthy, Quick}
• 
  Sugar Free Pumpkin Muffins Recipe {Eggless, Healthy With Jaggery}
• 
  Iced Pumpkin Spice Latte {Homemade, Healthy}
• 
  Pumpkin Pancakes Without Eggs {Easy and Healthy}
• 
  Pumpkin Patty Burger {Vegan, Healthy}

---

If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet