With a plethora of Bowen mangoes off Mum's tree, I decided to adapt a vanilla ice cream recipe to create a mango ice cream. I used the flesh from 10 seeds/pits, plus the stones, to make a mango puree in sugar syrup, which I cooked the day before and allowed to chill thoroughly.


  • 500ml full cream milk

  • 200g caster sugar

  • 4 medium free range organic eggs

  • 1200ml fresh pure cream

  • 2 tsp vanilla essence/extract

  • For the Mango Syrup

  • 1 cup caster sugar

  • 1 cup water

  • 2-4 cups mangoes - finely diced plus stones


  • 1.

    Mango Puree

  • 2.

    Chop the mango flesh into small dice, removing as much as possible from each stone/pit.

  • 3.

    Place 1 cup caster sugar and 1 cup of water into a saucepan and bring to a simmer. Cook for around 5-8 minutes, until soft ball stage (bubbles will become larger and a small amount will form a 'soft ball' when rubbed between fingertips)

  • 4.

    Add mango flesh and the stones and simmer for a further 10 minutes.

  • 5.

    Remove from heat, remove stones/pits and place into an airtight container and refrigerate.

  • 6.

    Ice Cream

  • 7.

    Heat the milk in a saucepan until just below simmering point.

  • 8.

    Beat 200g caster sugar and 4 eggs until light and fluffy.

  • 9.

    Slowly pour the hot milk onto the sugar/egg mixture, whisking constantly.

  • 10.

    Pour the mixture back into the saucepan and heat, without boiling, until it starts to thicken to a smooth custard.

  • 11.

    Allow to cool at room temperature.

  • 12.

    Once cold, add the cream, vanilla extract and mix well.

  • 13.

    Refrigerate for at least 12 hours.

  • 14.

    Mix the mango puree into the ice cream mixture, ensuring that it is well blended/mixed.

  • 15.

    Following day, pre chill electric Ice Cream maker for required time.

  • 16.

    Pour 800ml into machine and churn for approximately 25 minutes.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 2190kj
  • Fat Total 160g
  • Saturated Fat 98g
  • Protein 22g
  • Carbohydrate 175g
  • Sugar 173g
  • Sodium 315mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Substitute Creative Gourmet Mixed Berries for Mango
We love coffee ice cream - I make the standard vanilla and add 5 tablespoons of Bickford's Iced Coffee essence - it is WONDERFUL!
I particularly like Queen's Vanilla Bean Paste (with seeds) 65g, 1 tsp = 1 vanilla pod and @ $9.60 is a good pantry addition.

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