Mango Ice Cream
Prep time
Cook time
Total time
This is a wonderful ice cream when mangoes are in season and reasonably inexpensive. Other times of the year I've made it with frozen mango cheeks.
Recipe type: Dessert
Cuisine: Australian
Serves: 8
  • 1 cup milk
  • ½ cup sugar
  • pinch salt
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • 2 mangoes, peeled, seeded and pureed
  • 2 cups whipping cream
  • 1 mango for garnish
  1. In a saucepan on medium heat, add the milk and sugar and heat until nearly boiling (you'll see small bubbles at the side of the pan)
  2. In another bowl whisk the egg yolks for a couple of minutes.
  3. When the milk is hot and while whisking the egg yolks, slowly add a little bit of the hot milk to temper the eggs. Add a little more milk while continuing to whisk.
  4. Then pour the egg yolk mixture back in the pan and put it back on medium heat and stir continuously until the mixture coats the back of a wooden spoon.
  5. Remove from heat and add the vanilla extract and the mango puree and whisk to combine.
  6. Refrigerate until cool.
  7. Whisk in the cream and freeze according to your ice cream machine's directions.
Recipe by Orgasmic Chef at