Fresh Mango Ice Cream
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  • 30 mins Cook time
  • 8 hours Total time
  • 30 mins Author
  • mango
  • ice
  • cream
  • cornflour
  • ¾ cup Regular Sugar
  • 1 teaspoon Liquid Glucose
  • 2 Medium sized Mangoes
  • 1 cup is around
  • 250 mls Notes
  • ¼ cup of milk and set aside. Bring the remaining milk and cream to a boil. Add sugar and mix well. Let it boil for 10-12 minutes while you stir constantly. This reduces the milk (by evaporating the whey) and makes the ice cream more creamy Lower the flame and slowly add the milk-cornflour mixture while stirring constantly. Keep cooking on medium heat while constantly stirring. Cook till you have a thick custard. When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame This is one of the most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream. Meanwhile, scoop out the flesh from 2 juicy mangoes and puree them to a smooth & thick liquid. Add the mango puree to the cream mixture and mix well. Taste and add more mango essence if you feel the need. Pour into an bowl (preferably aluminum), cover with aluminum foil and keep in in the freezer until it almost freezes (around 2 hours) Every 2 hours, remove the bowl, add the ice cream to a blender and blend to break up the ice crystals (if any). You can also do this with a hand held electric whipper / whisk. Do this at least 3-4 times For the final time, whip and place in the freezer for about 4 hours or until it is fully set. Scoop out and enjoy! 3.3.3070



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