A Mango Ice Cream Recipe made with mango pulp from Jamaica frozen with milk.
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Jamaican Mango Ice Cream Recipe

Mango Pulp Blended with Sugar, milk and lime juice

Jamaican Mango Ice Cream
2 cups ripe Jamaican mango, diced, peeled
1 cups sugar
2 tbsp. fresh Jamaican lime juice
2 cups milk
5 egg yolks
1 cup whipping cream
1. Combine Jamaican mango, cup of sugar and Jamaican lime juice in a non-metallic bowl.
Cover and refrigerate for 1 hour.
2. Make custard by scalding the milk in a 2-quart saucepan. Whisk the egg yolks and cup
sugar in a mixing bowl.
3. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook
over medium heat, uncovered, until thick enough to coat the back of a wooden spoon, about
3 minutes. Do not let it boil.
4. Strain into a bowl, and let cool to room temperature.
5. Stir the Jamaican mango mixture into the custard mixture. Stir in the cream. Taste for
sweetness and add more sugar if desired.
6. Freeze in an electric or crank ice cream maker.

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