Mango Ice Cream Recipe

The Thai name for this special dessert is Ai Sa Cream Ma Muang. You can easily make this at home without the need for an ice cream maker.

How To Make Mango Ice Cream

A sweet and flavorful mango ice cream made with fresh mangoes.

  • 14 oz mango (if fresh mango is available, it is preferable)
  • 1 ½ cups cream
  • ½ cup caster sugar
  • ¼ cup mango (or apricot nectar)
  • mango slices (to garnish)
  • fresh mint sprigs (to garnish)
  1. Defrost the mango until it is soft enough to mash but still icy.
  2. If fresh, puree the flesh of 3-4 large ones in a food processor.
  3. Place the mango in a medium bowl and add the sugar and nectar.
  4. Stir for 1-2 minutes or until the sugar has dissolved.
  5. Beat the cream in a small bowl until stiff peaks form.

  6. Gently fold the cream through the mango mixture.
  7. Spoon the mixture into a lamington tray; cover and freeze for about 1 ½ hours or until half-frozen.

  8. Quickly spoon the mixture into a food processor bowl.
  9. Process for 30 seconds or until smooth.
  10. Return to the tray or plastic container; cover and freeze completely.
  11. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little.
  12. Serve the ice cream in scoops with mango slices and sprigs of mint.
  13. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.

How To Make Mango Ice Cream

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A sweet and flavorful mango ice cream made with fresh mangoes.

Preparation: 35 mins
Cooking: 1 hr 30 mins
Total: 2 hrs 5 mins
Serves:

Ingredients

  • 14 oz mango if fresh mango is available, it is preferable
  • 1 ½ cups cream
  • ½ cup caster sugar
  • ¼ cup mango or apricot nectar
  • mango slices to garnish
  • fresh mint sprigs to garnish

Instructions

  1. Defrost the mango until it is soft enough to mash but still icy.
  2. If fresh, puree the flesh of 3-4 large ones in a food processor.
  3. Place the mango in a medium bowl and add the sugar and nectar.
  4. Stir for 1-2 minutes or until the sugar has dissolved.
  5. Beat the cream in a small bowl until stiff peaks form.

  6. Gently fold the cream through the mango mixture.
  7. Spoon the mixture into a lamington tray; cover and freeze for about 1 ½ hours or until half-frozen.

  8. Quickly spoon the mixture into a food processor bowl.
  9. Process for 30 seconds or until smooth.
  10. Return to the tray or plastic container; cover and freeze completely.
  11. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little.
  12. Serve the ice cream in scoops with mango slices and sprigs of mint.
  13. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.

Nutrition

  • Calcium: 69mg
  • Calories: 470kcal
  • Carbohydrates: 44g
  • Cholesterol: 122mg
  • Fat: 33g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 251mg
  • Protein: 3g
  • Saturated Fat: 21g
  • Sodium: 35mg
  • Sugar: 40g
  • Vitamin A: 2497IU
  • Vitamin C: 40mg
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