Mango and lemon ice cream

Recipe from: 10/12/1995 12:00:00 AM
Ingredients 7
Servings 6


  • 425
  • 150
    castor sugar
  • 1
    lemon, grated rind and juice
  • 1
  • 2
    egg yolks
  • 190
    thick cream
  • 30


Drain the mangoes, but reserve the juice. Process the mangoes in the food processor until smooth. Set aside. If there is too little juice, add enough water to make up 190 ml (3/4 c). Pour into a saucepan and heat with the castor sugar and lemon rind until the sugar has dissolved. Stir continuously. Boil rapidly for 4-6 minutes until a thick syrup is formed. Whisk the egg and egg yolks until creamy. Slowly add the syrup to the egg mixture while beating continuously. Add the mango purée and the remaining ingredients and mix well. Pour into a dish and freeze, stirring occasionally with a fork to break up the ice crystals. Freeze until hard. Serve with slices of fresh mango. Serves 6.

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