Mango Ice Cream

Preparation info
  • Makes about

    1 quart

    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

I ate my first mango with a Chinese boyfriend on the steps of a hillside Buddhist temple overlooking rice paddies in Taiwan. Not a bad introduction to one of Mother Nature’s more sensual fruits!

A ripe mango of any color or persuasion exudes an overwhelming perfume. To ripen the hard green ones sold in supermarkets, seal them inside a plastic bag and leave them at room temperature for a day or more. They will turn soft, sweet, and fragrant.

This is a simple ice cream to make