Mango Ice Cream


1 cup fresh mango pulp

1 tsp. lime zest

1 tsp. lime juice

3/4 cup sugar

1 cup heavy cream

1 T corn starch (arrowroot)


Peel and slice the mango and scrape out the pulp from the seed.

Mix cornstarch with 2 tablespoons of water.

Boil heavy cream, cornstarch mix, and sugar over medium-high heat. Stir continuously otherwise cornstarch will become lumpy.

After cream mix comes to a boil, reduce the heat to medium low, and then cook for an addition 2 minutes.

Let it cool.

Mix in mango pulp, limejuice, and lime zest to the cream mix.

Transfer the mixture into a bowl or container to freeze; the container shouldn’t be very deep. I like using a glass bowl with a lid.

After about 2 hours remove the ice cream from the freezer and mix it until its smooth, this will give it a creamy texture.

At this point you can choose to freeze the ice cream in the same bowl or freeze the ice cream in individual serving cups.

Ice cream will take 6 to 8 hours to freeze.


Notes and Instructions

Recipe from Manjula’s Kitchen website

Serving Suggestion – Serve ice cream with slice of freshly sliced mangoes and few pieces of sliced almonds.