Mango Ice Cream

This Mango Ice Cream recipe appears in Food Flirts.

Yield: 1 quart



  • For the Mango Puree:
  • 1-pound package of frozen mango chunks, defrosted
  • For the Ice Cream Custard Base:
  • 3 yolks from 3 large eggs
  • 2 cups heavy cream
  • ¾ cups whole milk
  • ½ cup sugar
  • pinch of salt
  • 1 ½ teaspoons vanilla extract or vanilla paste
  • 2 drops edible lime oil (or to taste)


  1. To make the Mango Puree: Separate mango chunks and mango liquid into two bowls. Squeeze excess mango liquid from mango chunks. Reserve mango liquid for another use.
  2. Add mango chunks to the bowl of a food processor fitted with the metal blade or a blender. Pulse or blend until mango chunks have been processed into a semi-smooth mixture. Do not over-process, or the mangoes will become liquid.
  3. Measure 1 cup of mango puree and set aside. Remaining mango puree can be saved for another use such as more ice cream or smoothies.
  4. To Make the Ice Cream Custard Base: Place the egg yolks in a small bowl, whisk to combine, and set aside.
  5. Add the cream, milk, sugar, salt, and vanilla to a heavy-bottomed saucepan and whisk until combined. Carefully heat the mixture over low to moderate heat until hot, stirring with a wooden spoon. Do not cook until bubbles form around edges, or mixture comes to a boil.
  6. Carefully pour 1 cup of the hot ice cream mixture into the bowl with the beaten egg yolks, whisking constantly until mixture is tempered and smooth. Tempering the mixture by doing this prevents the eggs from scrambling.
  7. Carefully pour the tempered egg mixture into the ice cream base in the saucepan, whisking constantly until combined.
  8. Cook the ice cream base over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the wooden spoon. This should take about 5 to 6 minutes, but it might need less time. Do not let mixture come to a boil. The ice cream base should reach a temperature of 180ºF.
  9. Strain the mixture into a clean bowl and place in an ice bath to continue cooling. After cooked custard ice cream base is placed over ice water bath, add mango mixture and 2 drops of lime oil to the ice cream base, and stir to combine. Taste and add more drops of lime oil if desired. Continue stirring every 5 minutes. When mango custard ice cream mixture is cold, add it to your ice cream maker and follow manufacturer’s instructions to produce Mango Ice Cream.
  10. Place finished ice cream in a covered 1-quart plastic container and place in the freezer for at least 4 hours or overnight to mellow. This will heighten the flavor and texture of the ice cream.


We found that some lime oil is more potent than others, and the amount of lime oil added should depend on how it tastes. If the amount of cooled ice cream custard mixture exceeds the capacity of your ice cream maker, chill excess ice cream custard mixture in the refrigerator and process later.
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