Mango Ice Cream

  • Active Time 10m
  • Total Time 12h 20m
  • Rating ****

Serves 10

The mango is more often associated with tropical countries like Thailand, Myanmar (Burma) and India, where it is said to have originated more than 4,000 years ago.
Exactly when this delightful "tropical" fruit first traveled to China is a little uncertain, but references to the cultivation of mangoes in China occur in texts dating from the seventh century. Over many hundreds of years now, this delicious, plump, soft fruit has found great favor with the chefs of South China, where it is wedded to both savory and sweet dishes.
Ice cream has a history that goes back much further. Early recipes exist to testify that ice cream as we know it today was made and enjoyed some 3,000 years ago.


  • 4 egg whites
  • 1 3/4 cups superfine sugar
  • 2 1/2 cups heavy cream
  • 2 ripe mangoes, flesh roughly chopped into 1-inch pieces


In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.

Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.

One hour before serving, place the ice cream in the refrigerator to soften a little.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2612

nutrition information per serving

371 calories; 22g total fat; 82mg cholesterol; 45mg sodium; 43g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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