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Recipe for family meals :

Mango Ice Cream

This recipe comes from a cookery book my wife bought many years ago called 'Christmas Cooking' from a series called 'The Australian Way, Cook and Learn' from Dinkum Fare.

"This is one of those recipes we can all do - it does not require an ice cream machine . . . and mangoes are a great exotic fruit".


1/2 cup milk
3/4 cup sugar
pinch of salt
1 tspn vanilla essence
3 very ripe (or tinned) mangoes
4 cups cream, lightly whipped
chocolate or sweet, crisp biscuits such as Cigarettes Russe, to serve

  • Place milk, sugar, salt and vanilla essence in a saucepan. Stir over medium heat until sugar dissolves, but do not allow to boil. Remove from heat and cool.
  • Pour into a large bowl. Meanwhile, purée mangoes in a food processor or blender (or push through a sieve). Stir mango pulp and whipped cream into milk mixture.
  • Pour into a 30 x 30 cm (12 x 12in) cake tin. Place tin in the freezer and freeze until mixture begins to harden and forms ice crystals around the edges.
  • Remove tin from freezer and spoon mixture into a chilled bowl. Beat on medium speed with an electric mixer or rotary beater until ice crystals have dissolved and mixture is smooth (this will take about 3 minutes). Return mixture to tin, cover with foil and freeze until firm.
  • Remove tin from freezer and allow ice-cream to soften at room temperature for 5 - 10 minutes. Scoop into serving bowls and decorate with chocolate or serve with crisp, sweet biscuits.

If you use canned mangoes, drain well and purée a sufficient quantity to give 3 cups of pulp. Add the juice of a lemon to sharpen the flavour.

Serves 8 - 10