Mango Ice Cream at last

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summary: mango ice cream recipe (eggless); quality and ripeness of the mango (click on images for larger views and more photos)

ice cream Back when Dave Nichol was the president, there was a fabulous President’s Choice mango ice cream. The stuff that dreams are made on. Or at least my dreams.

Then some ninnies decided that none of us really knew what good mango ice cream tasted like and changed the recipe (cost saving measures, no doubt). Of course, they charged the same amount for the new inferior mango ice cream. And surprise, surprise, President’s Choice mango ice cream was discontinued because of poor sales.

How I loved that ice cream!!

When T got his ice cream maker, and asked what kinds he should make first, I immediately said, “Mango!”. But fresh ripe mangos are not that easy to come by – or rather, fresh ripe mangos that pass T’s rigorous tests are hard to come by.

He says they have to be Alfonso. Because that’s the kind he waited and watched for when he was living in India. And they can’t be green like most of the fresh mangoes we see for sale here.

So then I got the brilliant idea to use frozen mango.

We bought a bag of frozen mango chunks. That turned out to be mostly green! But we tried using them anyway. What a disaster. Horrible ice cream. The extra mango chunks went into the garden compost.

Mango ice cream was back on hold.

Then not long ago, I saw some tinned mango at the supermarket. Hey!! Now there’s an idea! And we decided to try that… how bad could it be?

It turns out that it can be very bad. When we opened the tin of mangoes, there were pale ivory coloured slices floating in a LOT of syrup. They tasted faintly of pears. Really faded pears. Really faded mushy pears. The rest of the mango slices went directly into the green bin.

And mango ice cream was back on hold again.

mango pulp A couple of weeks ago, we were buying spices in Indiatown and I saw tins of mango pulp on the shelf above the cash register. Tins of Alfonso mango pulp. We asked the fellow which brand was best and without hesitation, he pulled down a tin of Ratnā Alfonso Mango Pulp.

He was right! The mango pulp is wonderful. It tastes and smells just like mango should (or at least, how we think mango should taste and smell).

And we had wonderful mango ice cream again. Better than the original version of President’s Choice mango ice cream. So good that now there isn’t any left!!

ice cream Here’s what T did to make the ice cream:

Mango Ice Cream

makes approximately 1.5 litres

Ice Cream

  • 1 litre (4 c) of 18% cream
  • 400ml (approx 1¾ c) mango pulp
  • ½ to 1 c sugar, to taste


  1. Mix cream, mango pulp and some sugar. Taste for sweetness and make any appropriate adjustments. Process in an ice cream maker, following the instructions.

:: One tin (796 ml) of mango pulp = 27 US fl.oz

It is essential that the mango be very good quality and very ripe. The amount of sugar will vary depending on the ripeness of the mangoes.

:: 1 litre is approximately equivalent to 1 US quart

I got to thinking about this tinned mango pulp and how it could be added to our homemade yoghurt to make fantastic mango lassis! What to have, what to have… mango ice cream or mango lassi??

We rode our bikes to Indiatown yesterday to get more tinned mango pulp. And tragedy of tragedies!! They don’t have any left. Apparently there is a problem with the supplier. They don’t know when they’ll get more. The fellow handed us his second choice brand of Alfonso mango pulp. We bought it but haven’t opened it yet.

I’m afraid….


This entry was posted in dessert, food & drink, posts with recipes, vegetarian on by .

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