Mango Ice Cream

Mango Ice Cream

It's summer time, it's hot, you need something cool and delicious. All you can think of is that chant "I scream, you scream we all want ICE-CREAM! and now it has you wanting it more than ever, I feel you, and trust me I got you.

All you’ll need is 3 key ingredients and then let your ice-cream maker or the freezer do the rest for you! It's so simple you'll be wondering why you haven't been making your own ice-cream all the time.

This Tiki-tastic homemade ice cream is so unbelievably delicious, luxuriously creamy and has just the right amount of sweet for the sweetest of teeth. The addition of a coolie helps pack in some extra serious Tiki flavours and you might find your friends pulling an Oliver twist and asking for more.

Mango Ice Cream

Servings: 1/6+ on single scoop basis
Prep Time: 5-10mins
Cook Time: 30 min
Churn/Freeze Time: 30/40mins soft serve or 5-6 hrs if done by hand
Skill level: 1


For the ice cream

250ml Oat whipping cream it works exactly the same as normal heavy cream
200ml mango puree, can be homemade but I'd suggest buying online or from a large supermarket. I’d suggest Alphonso or Kesar mango if possible.
100ml sugar syrup. I always have a bottle of homemade or shop bought on the side. It’s an essential cocktail ingredient.

Seriously that's all you need to make some of the most banging ice-cream you will taste this summer.

For the coulis

1 large passionfruit
1 tsp agave or sugar syrup to sweeten
25ml coconut rum
Method for the coulis

1. Cut and scoop out the innards of your passionfruit and mix with the syrup and rum set aside and garnish your ice-cream as seen in the photo or any way you like.

Method for the ice cream

2. It's super simple with minimal mess, just add the cream, mango puree and sugar syrup to a mixing bowl combine it all and pop in your ice-cream maker and follow the manufacturer guidelines. I suggest keeping an eye on it as you don't want it overdone. Soft serve is ideal but it can be placed in a freezer friendly tub and frozen like normal.

3. If you don't have the luxury of an ice- cream maker don't panic just whip the cream using a hand mixer or an electric with a whisk attachment until it forms soft peaks similar to a meringue add the mango puree, sugar and mix again, pop in your tub and freeze for 5-6 hours or until it is set.

Scoop it, garnish it, serve it and enjoy it!


A heavy citrus spiced rum, coconut rum or demerara with its viscous sweetness will be perfect. This dish also has two preferred cocktail suggestions, which are a classic daiquiri, or mojito the lime and mint will complement the flavours.

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David Scotland

Ever since I was a child I have felt at home in the kitchen it has been an important part of my life and is an important part of Caribbean family life's. For generations and for people from all corners of the world it is a source of socialising and bonding with family and friends, It is never just about great flavour and food though but also great memories, music, friendship, love, laughter and culture... it all gets cooked up.

You don't need to be the best cook in the world to feel good in the kitchen. I've created and used recipes and ingredients that are accessible enough you can re-create them at home with minimal fuss and maximum flavour whilst creating your own memories as you do.

David Scotland