Mango Ice Cream


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1 cup fresh mango pulp
1 teaspoon lime zest (peel)
1 teaspoon lime juice
3/4 cup sugar
1 cup heavy cream
1 tablespoon corn starch


  • Peel and slice the mango and scrape out the pulp from the seed.
  • Mix cornstarch with 2 tablespoons of water.
  • Boil heavy cream, cornstarch mix, and sugar over medium-high heat. Stir continuously otherwise cornstarch will become lumpy.
  • After cream mix comes to a boil, reduce the heat to medium low, and then cook for an addition 2 minutes.
  • Let it cool.
  • Mix in mango pulp, lime juice, and lime zest to the cream mix.
  • Transfer the mixture into a bowl or container to freeze; the container should not be very deep.
  • After about 2 hours remove the ice cream from the freezer and mix it until its smooth, this will give it a creamy texture.
  • At this point you can choose to freeze the ice cream in the same bowl or freeze the ice cream in individual serving cups.
  • Ice cream will take 6 to 8 hours to freeze.
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