Mango Ice Cream


  • 2 cups fresh mango, minced fine
  • 1/2 cup sugar
  • 1/3 cup water
  • 1/4 cup lime juice
  • 1 cup heavy cream
  • Make a syrup with the sugar and water simmered together for about 5 minutes. Cool.
  • Add to the mango with the lime juice, mixing completely.
  • Whip the cream until stiff and fold into the mango mixture.
  • Place in a freezer proof container and place in the freezer.
  • After 1 hour, stir the mixture, and again after the 2nd hour.
  • The ice cream should ready in about 2 and 1/2 hours from the beginning of the freezing.

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