Mango Ice Cream

Mango Ice Cream sings of sunshine, summer and good times.

Using frozen mango means this delicious dessert can be made year round without an ice cream maker.

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Mangoes and North Queensland go hand in hand. Driving north up the coast, mango orchards are a common sight. While mangoes are in season, roadside stalls are often spotted selling mangoes by the bucketful. Actually, I have to tell you, with four mangoes trees, I do get sick of mangoes so into the freezer they go.  My freezer is full of surplus mango cheeks and passion-fruit pulp so I can make this quick and easy Mango Ice Cream whenever the desire strikes. You can too using store bought frozen mango.

How to make this easy Mango Ice Cream without an ice cream maker.

The secret of this mango ice cream is using frozen mango. Whizzing the frozen mango in the food processor creates a delicious pure fruit sorbet. Adding the passion-fruit, sugar and cream elevates it to another level and creates a creamy ice cream without using an ice cream maker. By all means you can use frozen mango which is easily purchased in the supermarket. However, if you can get your hands on some fresh, ripe mangoes in summer, buy extra to freeze for later. Fresh mangoes are usually sweeter. Keep frozen mango in your freezer for an instant dessert

All the tips to make this recipe.

This is a very easy recipe but there are a few important points to remember.

• Have all your other ingredients well chilled.
• Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.
• If you prefer a firmer consistency pop it into the freezer and allow about 2 hours for a scoop-able ice cream.
• It keeps well for a week or so, if you can resist the temptation for that long!
• This Mango Ice Cream is low in fat which means you can eat more of it.
• If it has been in the freezer for more than a day be sure to take it out a few minutes before you want to serve it so that it is not so icy.

I served the ice cream in my homemade crunchy krumkake cones but in keeping with “easy”, a store bought waffle cone does the trick.

How do you make passion-fruit juice? 

Making passion-fruit juice is quite simple. You will need about ¾ to 1 cup of passion-fruit pulp to make the ½ cup of juice.

1. First loosen the seeds from the pulp by pulsing in the food processor or blender.
2. Push the pulp through a sieve and collect the gorgeous, golden juice in a small bowl.
3. Discard the seeds or plant them in the garden to grow your own passion-fruit.

But what if I can’t find passion-fruit?

Passion-fruit is delicious in this Mango Ice Cream. However if you can’t find passion-fruit pulp or you just don’t like it, you can substitute another juice like pineapple juice or even orange juice. Many juices will complement mango. Your taste and what is available in your area can determine what juice you would like to use.

Mango Ice Cream is fun and easy to make using this recipe. Take a pic of your Mango Ice Cream and tag me on instagram @marcellina.in.cucina .

More recipe’s you’ll love

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Roasted Fruit with Prosecco and Honey

This updated recipe was first published on 18 January 2017

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Mango Ice Cream recipe

Use frozen mango to make this no cook, easy ice cream which is made in minutes.

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes

Chilling: 2 hours

Total Time: 10 minutes

Servings:6 servings

Author: Marcellina

Ingredients

• ▢ 3 cups frozen mango cubed
• ▢ ½ cup passionfruit juice chilled, for alternative see notes
• ▢ ¼ cup sugar see notes
• ▢ 2 tablespoons lime juice chilled
• ▢ ½ cup cream well chilled

Instructions

• Place the frozen mango in the bowl of a food processor with a metal blade attached. Process until a smooth and thick consistency.
• In a small bowl mix together the passionfruit juice, sugar and lime juice until the sugar is dissolved.
• With the processor running add the passionfruit juice mixture.
• Followed by the cream. Process only for 30 seconds to 1 minutes. Don’t over process or the cream could curdle.
• Serve immediately in cold bowls or freeze in a prechilled shallow pan for 2 hours for a more firm consistency

Notes

• Before you begin be sure to have all ingredients well chilled
• Passionfruit juice can be substituted with pineapple or orange juice.
• Taste the mango you are using. If it’s not particularly sweet or you like sweet ice cream you may need a little more sugar.
• Instead of sugar you can use honey, agave syrup or other sweetener. Actually you could even leave out the sweetener altogether if you think the mango is sweet enough.
• I like to use thickened or heavy cream for this recipe. Thickened cream has a little gelatine and stabilizers in it.

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 210mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1330IU | Vitamin C: 37.7mg | Calcium: 22mg | Iron: 0.2mg

Tried this recipe? I’d love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina