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Pumpkin Icecream

Mango Ice Cream With Pumpkin {Without Condensed Milk and No Heavy Cream}

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!
Prep Time 10 minutes
Cook Time 5 minutes
Freezing Time 7 hours
Total Time 7 hours 15 minutes
Course Desserts, Sweets
Cuisine American
Servings 6 bowls
Calories 214 kcal

Equipment

  • 1 Blender
  • 1 Pan

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup mango puree
  • ½ liter milk
  • 2 tablespoon cornflour
  • 1 small cinnamon
  • 2 small cardamom
  • 1 cup sugar

Instructions
 

  • Take all the ingredients in bowl
    ingredients for mango pumpkin ice cream
  • I have made fresh pumpkin puree. So I blended raw pumpkin. Few like it to be boiled first. If so, you may boil large uneven chunks of pumpkin in a pressure cooker for 2 whistles, Once it cools off fully, you may blend it.
    pumpkin mango icecream
  • Chop it in large chunks and add it to blender.
    pumpkin icecream
  • Add mango chunks to it in blender.
    ingredients for mango pumpkin ice cream
  • Blend it to make a smooth paste. If you wish to add cream, add it here.
    milk t make mango pumpkin icecream
  • In a small bowl take cornflour and mix it well with milk. to make a smooth mixture.
    pumpkin ice cream
  • Take a heavy bottomed pan and boil milk.
    pumpkin icecream
  • Add sugar to it. Mix well.
    pumpkin icecream
  • Add grounded cardamom and cinnamon along with cornflour-milk mixture to boiled milk.
    pumpkin mango ice cream
  • Keep the flame on simmer and keep sauteing so that no lumps are formed.
    milk boiled with cornflour and spice for making mango pumpkin ice cream
  • Gradually Mixture would become thicker. Switch off the flame and let it coll completely.
    pumpkin icecream
  • Mix the mango-pumpkin-cream mixture in blender with milk mixture and make a smooth paste. If you think its too thick, you may add more milk.
    blended mango pumpkin mixture for icecream
  • Transfer it to a container with lid and keep it in freezer for two hours.
    milk and mango pumpkin puree mixed for mango Pumpkin Icecream
  • Take it out and blend again. It seems more creamy now. Place it back to the freezer for overnight.
    pumpkin icecream
  • That's how it was set after I took it out next morning.
    Pumpkin Icecream
  • Enjoy it!!
    Pumpkin Icecream

Notes

  • 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.
Nutrition Facts
Serving size: bowls
Servings: 6
Amount per serving  
Calories 214
% Daily Value*
Total Fat 1.9g 2%
Saturated Fat 1.1g 5%
Cholesterol 7mg 2%
Sodium 41mg 2%
Total Carbohydrate 48.9g 18%
Dietary Fiber 1.6g 6%
Total Sugars 42.1g  
Protein 3.4g  
Vitamin D 0mcg 2%
Calcium 110mg 8%
Iron 1mg 3%
Potassium 177mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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