Mango ice cream

Preparation info
  • Makes

    1.2 litres

    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

Husband John has a built-in gelato-radar. He can sniff out an ice-cream stall in any town in the world. He’s even had mare’s milk ice cream in Mongolia. But mango is his favourite, and I’m glad to say he thinks (or at least is wise enough to say) that mine is the best.


  • 250 ml double cream
  • 1 x 850 g tin mango purée
  • 200 ml


  1. Whip the double cream to soft peaks and mix with the remaining ingredients. Then you can just freeze it, and thaw when needed. But if you want a lighter texture, freeze the ice cream in a shallow tray and, when frozen, tip out onto a board. Allow to thaw until it’s possible to cut into chunks. Blitz the chunks in a food processor until smooth and creamy, then serve, or p