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Easy Egg-free Mango Ice Cream is the best treat you can make to yourself on a hot summer day. Plus vegan option is also available.

Egg-free Mango Ice Cream

Course: Dessert
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 6 minutes
Total Time: 1 hour 6 minutes
Servings: 4
Print Recipe


  • ½ liter whole milk
  • 2 oz/60gr caster sugar or 3 tbsp honey
  • 2 tbsp cornstarch
  • 7 oz/200gr mango puree
  • a pinch of salt optional
  • basil leaves to decorate optional


  • Heat ⅔ of the milk and sugar in a small saucepan over med-low heat, stirring often.
  • Mix the remaining milk with cornstarch until completely dissolved. Then add it into the milk and sugar mixture.
  • Heat your ice cream base until thickened, stirring often, for about 5-6 min. Do not allow to bring the mixture to a boil.
  • Remove from the stove, transfer into a heat-proof container and allow to cool completely. Refrigerate for ½ hour, it should have a pudding-like consistency.
  • Fold the mango puree into the ice cream base, then pour the mixture into the ice cream maker.
  • Let the machine churn the ice cream for about 20-30 mins, until reaching a dense gelato consistency.
  • Transfer into a freezer container and cover with parchment paper or cling film and freeze until ready to serve.
  • Decorate with basil leaves and enjoy!


To make it vegan and dairy-free substitute milk with 1 can (14oz) full coconut milk (shake before use) and use half the sugar, depending to your taste.
Follow the same method.