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10 December 2012,04:01 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Preparation Method :

  • Heat the single cream in a saucepan until hot (but do not allow it to boil).
  • Place the egg yolks in a bowl with the corn flour (corn starch) and water and mix together until smooth. Pour the hot cream on to the egg yolk mixture, stirring all the time.
  • Return the mixture to the pan and place over a very low heat, whisking or stirring all the time until the mixture thickens and coats the back of a wooden spoon. (Do not try and hurry this process or the mixture will overcook and spoil). Pour into a bowl.
  • Puree the mango slices in a blender or food processor until smooth. Mix with the custard and stir in the lime juice. Whip the double (heavy) cream until softly peaking and fold into the mango mixture until thoroughly combined.
  • Transfer the mixture to a loaf tin or shallow freezer proof container. Cover and freeze for 2-3 hours or until half-frozen and still mushy in the center. Turn the mixture into a bowl and mash well with a fork until smooth. Return to the container, cover and freeze again until firm.
  • Transfer the container of ice cream to the main compartment of the refrigerator for about 30 minutes before serving to allow it to soften slightly. Scoop or spoon the ice cream into serving dishes and decorate with mint sprigs.


  • 150 ml single cream
  • 2 egg yolks
  • ½ teaspoon corn flour( corn starch)
  • 1 teaspoon water
  • 900 grams mango slices
  • 1 tablespoon lemon juice
  • 150 ml double (heavy) cream
  • Mint sprigs, to decorate

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