Mango Ice Cream


  • 4 large ripe mango's, peeled and diced
  • 3 eggs, lightly beaten
  • 1 1/2 cups sugar
  • 2 cups half and half
  • 1 cup whipping cream
  • 1 tsp kosher salt
  • 1 tbs fresh lime juice
  • 2 tbs pure vanilla extract
  • Puree mango in a food processor, then refrigerate.
  • Combine eggs, sugar, half and half, whipping cream and salt in a heavy saucepan over moderate heat, stirring constantly until mixture nearly boils. Keep from boiling.
  • Remove from heat and stir in lime juice and vanilla.
  • Allow to cool to room temperature, about 45 minutes, stirring occasionally.
  • Fold in the chilled mango puree, then pour into an ice cream maker and follow the manufacturers directions.
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