Mango Ice Cream

I developed a taste for mango a while ago; I now far prefer mango and orange juice over pure orange. So when I wanted another fruity ice cream mango was my go to choice.

I made a mango cheesecake a while ago that didn’t work well. For that I used a fresh mango and it was a nightmare trying to peel the mangoes, so for the ice cream I used a tin of mangoes.


  • 250ml Double Cream
  • 145ml Milk
  • 100g Caster Sugar
  • 340g tin of sliced mango


Use a blender and purée the mango.

Place all ingredients in a mixing bowl and whisk together (I’d recommend an electric whisk if you have one).

Pour into an airtight 1 litre container and place in the coldest part of the freezer.

Remove from the freezer every couple of hours and whisk with a fork; this prevents ice crystals forming in the ice cream.

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