Mango Ice Cream (no Ice Cream Maker Necessary) – a delicious recipe with egg yolks, sugar, mango puree, lemon juice, coconut cream, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
550
kcal
Calories
31
g
Fat
54
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 egg yolks, ⅔ cup confectioners' sugar, 2 cups mango puree, 1 tablespoon fresh lemon juice, and more.
Yes, Mango Ice Cream (no Ice Cream Maker Necessary) falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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