Total Time
Prep 10 mins
Cook 0 mins

Here's another ice cream recipe; I added a couple of variations that you can try. Mango ice cream is popular in Hawaii; mango sorbet is also very tasty (unfortunately, I don't have a recipe for that one - hint, hint). The time does not include freezing time.


  1. Beat egg whites until frothy, then gradually beat in sugar.
  2. Mix the mango puree with cream, then fold in egg whites.
  3. Churn and freeze by hand or with an ice-cream maker.
  4. As a variation, replace the cream with yogurt (you may need a little extra sugar).
  5. Another variation is to omit the egg whites; replace the mango puree with 1 pound of seeded, peeled papaya and the juice of one lime.
  6. Puree with one cup sugar, blend in the cream, and churn and freeze.


Most Helpful

Lovely! I added an additional chopped mango. Really very easy and special.

JaniceJean July 25, 2002

Delicious! Not rich and heavy as egg yolk ice creams tend to be, but light and creamy. I do think though, that mango needs a little lemon juice added, when combined in creamy sauces, it brings the mangos own flavor out sharper. So I did add a spoonfull or two. Will do again.

rosslare October 25, 2005

this is one of the better mango ice recipes i've tried. it's light and fluffy instead of custardy like a "traditional" ice cream. use mango pulp that you buy in a can from the indian store for a nice mango punch (vs using fresh which is going to taste more muted bc it's less concentrated).

Sunipa K. August 24, 2016

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