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Diwali Offers

Mango Ice-Cream

It is the season of the King of Fruits. Summer goes incomplete without making mango ice cream. KitchenAid’s Icecream Maker is a boon if you are someone who craves for Icecream anytime of the day. It takes half an hour to churn a soft scoop Icecream and 2 hours if you like set Icecream . Isn’t that wonderful that you can make a creamy, smooth, silky, homemade Icecream whenever you desire???



KitchenAid Stand Mixer with whisk attachment

KitchenAid Ice Cream Maker Attachment

KitchenAid Spatula

KitchenAid Measuring Cups

KitchenAid Loaf Pan

KitchenAid Ice cream Scoop



– Heavy Cream: 1/2 liter

– Condensed Milk: 1 cup

– Mango purée: 1 cup

– Mango cubes completely ripened: 1/2 cup



– Chill the Ice cream maker bowl for a minimum of 15 hrs.

– Refrigerate the cream and mango purée as well.

– Pour the cream into the stand mixer bowl and whisk it using whisk attachment till it forms stiff peaks.

– Add condensed milk and mango purée and fold till the mixture is smooth.

– Chill it again for an hour.

– Fix the Ice cream maker attachment to the KitchenAid Stand Mixer as per the instructions.

– Start the mixer at speed no 1.

– Start pouring the cream mixture gradually.

– Let the cream churn for 1/2 hour till the cream starts to freeze.

– Add mango chunks and churn for further 10 minutes.

– After 40 minutes you will see that the mixture has reached a soft scoop consistency.

– You can serve it right away.


– If you like set Ice cream transfer the mixture to the KitchenAid Loaf Pan and cover it with a layer of cling film and aluminium foil and freeze for 2 to 3 hours.

– Scoop it using KitchenAid Icecream Scoop and serve it in a cone.


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