Mango Ice Cream

Before You Start

Use sweet, non-fibrous mangoes.

Whip the cream only to soft peaks.

Cover the surface to stop ice crystals.

Making Mango Ice Cream

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1. Blend the mango flesh and lime juice until completely smooth. Press through a sieve if fibrous.

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2. Stir in the condensed milk and salt.

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3. Whip the cream to soft peaks and fold into the mango mixture in 2 additions.

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4. Pour into a 900 g loaf tin lined with greaseproof paper and press paper onto the surface.

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5. Freeze for at least 6 hours. Soften for 10 minutes and serve with the lime zest.

   Mark done Start 10 min timer

Related guide: Prep, cook and total time.

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Why the Method Works

Mangoes at their peak are among the sweetest fruit there is, and their flavour is strong enough to flavour ice cream without help. The best for this are the sweet, non-fibrous varieties, such as Alphonso, Kesar or Ataulfo, which blend to a velvety puree. Stringy mangoes leave fibres that catch in the teeth and spoil the texture.

Peel and chop the flesh, then blend until perfectly smooth. Press through a sieve if there is any trace of fibre. Add a squeeze of lime juice, which sharpens the flavour and prevents it from tasting flat when frozen. Ripe fruit smells strongly sweet at the stem end and yields to gentle pressure. Tinned mango pulp is a good substitute out of season.

Fold the puree in carefully. Whip the cold cream to soft peaks, and no further, since stiff cream becomes hard to fold into the thick puree without losing air. Mix the condensed milk with the mango, then fold in the cream in two additions with a large spatula, cutting down through the middle and sweeping up the side.

Pour into a loaf tin lined with greaseproof paper, press more paper on the surface and freeze for at least 6 hours. The ice cream is vividly orange and has a smooth, rich texture. Let it stand for 10 minutes before scooping. Serve with lime zest.

After You've Cooked It

Keeps in the freezer for 2 weeks.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Serving Mango Ice Cream

• Fresh lime
• Coconut flakes
• Wafer cones
• Mango lassi

Still Wondering?

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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