How to Make Mango Ice Cream

Add fresh mango to your ice cream.

Mango ice cream is has an exotic, global flavor. Middle Eastern cultures blend fresh mangoes and with sweetened milk, while Southerners in the U.S. make a rich and thick blend that can also be turned into a milkshake. Jazz up your homemade ice cream with mango for a rich, creamy dessert or a refreshing snack after a spicy meal.

Things You'll Need

• 2/3 cup heavy cream
• 2/3 cup light cream
• 2 egg yolks
• 1/2 teaspoon corn flour
• 1 teaspoon warm water
• 3 large mangoes
• 1 tablespoon mango juice

Instructions

1. Whisk together the egg yolks, water and corn flour in a medium bowl until smooth.

2. Heat the light cream in a saucepan until warm and then add the egg yolk mixture, stirring constantly. Continue to stir on low heat until the mixture becomes very thick, and then set aside.

3. Peel and slice the mangoes, then puree in a blender. Push the mango puree through a sieve to remove the pulp and fibers.

4. Mix together the custard and mango puree until well blended. Add the lemon juice and then set aside.

5. Whip the heavy cream in a large chilled bowl until soft peaks form.

6. Fold the mango custard into the whipped cream to combine thoroughly. Pour the mixture into a large container to freeze.

7. Freeze for 1 to 2 hours and then stir well with a large wooden spoon. Return to the freezer for at least 1 more hour.

8. Allow the ice cream to soften slightly before serving.

Tips & Warnings

• Scoop the ice cream using a miniature ball scooper for a formal presentation.

• Freeze the ice cream into small serving cups for individual servings.

• Garnish with fresh mango chunks and a sprig of mint.

• You must mix the ice cream before freezing a second time to create a smooth consistency.