in Dessert Recipes

Mango ice cream

updated

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Ingredients for 4 servings:

  • 400 g mango puree
  • 1 lemon(s), organic
  • 1 egg(s)
  • 20 g cornstarch
  • 120 g sugar
  • 125 g whipped cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

with lemon, for the ice cream maker

Grate the lemon zest and bring to a boil with the mango puree and a little lemon juice. Mix the cornstarch with a little water and add to the puree. Bring to a boil again briefly while stirring, then let cool. Beat the egg with the sugar until white and creamy. Whip the cream until stiff peaks form. First, fold the egg foam and then the whipped cream into the cold fruit mixture and freeze in the ice cream maker for about 30 minutes. 300 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Mango ice cream