Mango Ice Cream Recipe

Mango Ice Cream Recipe
   Serves: 6 | Prep time: | Cooking time: 398 Calories & 29g fat per serving.
  • 120ml Whole milk
  • 300ml Double/heavy cream
  • 4 Egg Yolks
  • 125g Caster Sugar
  • 375g Mango chunks (from frozen is fine)


Here’s how to make my really refreshing mango ice cream recipe. It’s made with homemade mango pulp and it’s easy to make at home.

  1. Place a saucepan over a low heat on the stove and pour in the milk and cream. Stir and bring up to a gentle simmer.
  2. Meanwhile, add the egg yolks and 75g of caster sugar to a mixing bowl. Whisk together until thick and pale in colour.
  3. When the milk and cream are simmering, add the egg yolk and caster sugar. Stir continuously for 15 minutes to allow the mixture to thicken. Remain over a low heat so you don’t scramble the egg.
  4. Once thickened, transfer to a heatproof dish and leave to cool completely in the fridge.
  5. Meanwhile, blend the mango until smooth then add to a clean saucepan along with 50g of caster sugar.
  6. Stir for 10 minutes over a low heat in order for the mango flavouring to thicken and reduce down.
  7. Transfer to a heatproof dish and leave to cool in the fridge.
  8. When the ice cream base and flavouring are cool, add to the bowl of an ice cream maker and leave to churn.
  9. When you’re happy with the consistency of the ice cream, enjoy straight away or store in the freezer for up to a week.

Love ice cream? Check out all my other recipes here.

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Mango Ice Cream Recipe video