Homemade mango curd ice cream

Homemade mango curd ice cream

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  • Makes 1 litre
  • Easy
  • Fat conscious
  • 15 minutes, plus freezing time
  • 20 minutes
  • JC Le Roux Spumante Sparkling Wine


  • 4 ripe mangoes, diced, plus extra for serving (optional)
  • 3 free-range egg yolks
  • 100 g butter
  • 50 g sugar

Cooking Instructions

Purée half the mango and pour into a saucepan along with the remaining ingredients. Place over a medium heat and stir until the mixture thickens.
Remove from the heat and chill. Purée the remaining mango and add to the chilled mixture.
Spoon into an ice-cream machine and churn according to the manufacturer’s instructions.
Serve frozen with extra fresh mango on the side, if using.

Cook’s note: Double up the quantity of ingredients and set aside half of the mixture to be chilled and used as a curd for serving on toast or scones.

Per serving: 777.4 KJ, 1.6 g protein, 10.7 g fat, 19.8 g carbs

TASTE’s take:
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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