Mango Ice Cream (no Ice Cream Maker Necessary)

Total Time
Prep 25 mins
Cook 10 mins

From Confident Cooking.

Ingredients Nutrition


  1. Place egg yolks and confectioners’ sugar in medium heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water, beating until eggs are thick and creamy; remove from heat, continue beating for 1 minute longer or until cool.
  2. Place mango puree, juice, coconut cream and cream into a large bowl, mix well; using a metal spoon, gently fold in the egg mixture.
  3. Spoon into an 18 X 27 cm or one-litre capacity rectangular freezer tray; store, covered with foil, in freezer 3 hours or until the mixture is almost frozen.
  4. Transfer to large mixing bowl; with an electric mixer, beat on high speed until smooth; return mixture to freezer tray, store, covered with foil, in freezer for 5 hours or overnight.
Most Helpful

5 5

I LOVE MANGOS!!!!!! yummy!!

5 5