Mango Ice Cream with Chocolate swirl

God could not be everywhere, and therefore he made mothers.

Rudyard Kipling
Mother’s Day  on 8th May is a celebration honoring the mother of the family, as well as motherhood, maternal bonds, and the influence of mothers in society.Mothers are the pillars of a Family.My Mother is my friend,mentor,guide who has been with me through all the thick and thin. She has moulded me to be what I am today. I am blessed to be her daughter. Every day is mother’s day as there is so much efforts the mothers put in to train and mould their kids to be good humans. I can relate to all the things my mom used to say after i became a mom. I am also blessed to be a mom of two Wonderful boys who  are in the process of being moulded to be good human  being with values.

Well coming back to the recipe, my mom is fond of ice creams and chocolates. As she is here with me ,I decided to to treat her with home made Mango Ice Cream with a drizzle of chocolate syrup and garnish with Choco chips. She was so happy and surprised seeing this wonderful treat.I am glad she loved it.

Our theme  for this #Foodiemonday #Bloghop #MothersDaySpecial to honour our Mothers who has worked tirelessly to make us what we are today.

Recipe for Mango Ice Cream with Chocolate Swirl.


1 Cup =250 ML

1 Cup Fresh Mango Puree

300 ML Chilled Whipping

100 ML Sterlised cream

3/4 Cup Milk Powder

3/4 Cup Sugar(Adjust as per the sweetness of Mango)

2 Tsp Hershey’s Chocolate Syrup

2 Tsp Choco Chips for Garnish (Optional)


Pour the whipping cream and sterlised cream in a bowl and blitz it in a blender. Add the Mango Puree ,1/2 cup milk powder  and sugar and blitz again for about 5 mins.You can see a nice fluffy mixture.

Freeze this mixture in a freezer safe container for 4 hours.After 4 hours  remove the container and pour the mixture in a bowl . Add the balance milk powder and blitz for about 2-3 Mins. Pour the mixture in an same freezer safe container and wrap the container using a plastic wrap. Place it in the freezer for about 2 hours.

After 2 hours remove the mixture and blitz again for 2 mins. Pour the mixture in a freezer safe container, pour the hershey syrup and using a toothpick make a swirl.Wrap the container with a plastic wrap . Freeze overnight or for 7-8 hours.

Serve the Creamy Mango ice cream with some hersheys choco syrup and garnished with choco chips.



25 thoughts on “Mango Ice Cream with Chocolate swirl”

  1. I don’t need anything else but this icecream for this summer..and yeahh lovely cone as well.. Is that a ready made cups??? If yes then where did I you found these???

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