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mango ice cream recipe

homemade ice cream recipes


  • 1 mango, peeled
  • 1 papaya, peeled
  • 1 tbsp (15 ml) lemon juice
  • 4 eggs yolks
  • 2/3 cup (165 ml) icing sugar
  • ¾ cup (185 ml) whipping cream, whipped

mango ice cream recipe

how to make ice cream

  1. Puree mango and papaya together with lemon juice in food processor. Set aside.
  2. Combine egg yolks and icing sugar in the top of a double boiler. Whisk mixture until eggs are lemon-color and thick. Remove from heat. Whisk a further 2 minutes.
  3. Fold the fruit puree gently into the egg mixture. Blend in cream.
  4. Pour into decorative 4-cup (1 L) metal mold. Freeze for a minimum of 3 hours.
  5. To remove, dip the mold in warm water for 30 seconds. Turn out onto a serving platter or scoop out as ice cream balls.

NOTE: Canned mangoes can also be used in the recipe.

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