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Mango Ice Cream

Mango Ice Cream


  • 2 cups fresh mango (4 - 6 mangoes)
  • 1 cup sugar
  • 1 tablespoon lime juice
  • 2 cups light cream
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 2 - 3 tablespoons of toasted coconut as garnish, optional
  • Handful of mint sprigs as garnish, optional


Cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.

The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.

Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.

Bring the cream and milk to a boil. Cool. Combine with the chilled mango, remaining 1/2 cup sugar, and the vanilla extract.

Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.

Yield: 6 Cups

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