Summers are about to end and so is Mango season. And that makes me a little sad since it’s my favorite fruit and I wait for the next mango season as soon as it ends. Another favorite fruit is Jamun/Java Plum. It is a monsoon fruit but is highly seasonal and is available for about 1-2 months every year in June-July. I thought of combining these two favorites to make a simple Mango and Jamun Icecream.

The best part is that it is a simple 4 ingredient ice cream made with fruit, heavy cream, cornflour and sugar. Since I used 2 fruits, so there are 5 ingredients in total, but you can totally use the same ingredients to make ice cream with a single fruit too.

Love how this is easy to make and sets perfectly in 5-6 hours, though I prefer to freeze it overnight for best results. This ice cream recipe tastes perfectly well with lemon, peaches, plum, coconut, cherries too. So choose any ingredient of choice for it.

COOKING TIME: 5 minutes
For the Mango Icecream –
  1. Mango – 1, large
  2. Heavy Cream – ½ cup
  3. Corn flour – 1 teaspoon
  4. Sugar – 2-3 tablespoons (depending on the sweetness of the mango)
For the Jamun/Java Plum Icecream –
  1. Jamun – 1.5 cups
  2. Heavy Cream – ½ cup
  3. Corn Flour – 1 teaspoon
  4. Sugar – 2-3 tablespoons


  1. Heavy bottom pan
  2. Grinder
  3. Bread Loaf Tin
  4. Ice Cream Scoop



For the Mango Icecream –
  1. Wash and peel a large mango. Take 2 if you have small size mangoes.
  2. Add them to a grinder and make a smooth puree.
  3. Heat heavy cream in a heavy bottom pan.
  4. Add sugar and cornflour and mix well. Cool this mix for 5 minutes.
  5. Mix the mango puree and pour in your tin. You can use any metal box to freeze it.
Add Mango Ice Cream mixture in the tin
Add Mango Ice Cream mixture in the tin
For the Jamun Icecream  –
  1. Wash and dry the Jamun, Cut them into small pieces, and remove their pits.
Washing Jamun
Washing Jamun

7. Add all the Jamun pieces into a grinder and make a smooth puree.
8. You could sieve the puree if you want smooth ice cream. I love the fiber in the fruit, so I didn’t sieve it.
9. Heat heavy cream and mix sugar and cornflour to it.
10. Once it cools slightly, add the Jamun puree and mix well.
11. Pour this in the same tin and make swirls to get a lovely pattern. Freeze overnight.

Mango Jamun Ice Cream
Mango Jamun Ice Cream

This gorgeous Yellow and Purple colored Mango and Jamun Icecream is ready. Add a few scoops in a cup and enjoy!