Making Mango Ice Cream | Mango Ice Cream Recipe

I made the mango ice cream which is chewy and cool. I puree the mango and add the raw mango pulp, so it feels cooler and more delicious. It has a chewy and soft texture that melts in your mouth. I did add mango pulp, but if I just put the pulp, I think it will be cleaner and more beautiful. It is thick and refreshing so when eaten it is very cool and delicious.


240g mango

40g sugar

10g lemon juice

3 egg yolks

30g sugar

15g cornstarch

180g condensed milk

250g hot milk

5g vanilla extract

350g fresh cream

130 g mango puree

130g mango


1. Put the mango pulp and sugar in a pot to boil, when the mango is crushed and boiled, add the lemon juice and boil a little more, strain it through a sieve, take it out to another bowl and let it cool.

2. Add sugar to egg yolks and mix well, add cornstarch and mix well, then add condensed milk and mix well, add hot milk and vanilla extract and mix well.

3. Transfer to pot, stir and bring to a boil over low heat until thickened, transfer to another bowl and let cool.

4. Whip the whipped cream until peaks form and filter the cooled portion (3) through a sieve.

5. Add cooled mango puree and mix well, then add mango pulp (130g) and mix well.

6. Pour into tin, press flat and freeze for more than 6 hours.