Mango-and-pineapple ice cream

Mango-and-pineapple ice cream

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  • 1.5 litres
  • Easy
  • 5 minutes
  • 15 minutes


  • For the vanilla ice-cream base
  • 9 free-range egg yolks
  • 200 g sugar
  • 1 T vanilla paste
  • 4 cups cream
  • 1 cup milk
  • For the ice cream:
  • 1 pineapple, peeled and puréed
  • 2 mangoes, peeled and puréed

Cooking Instructions

To make the vanilla ice-cream base:

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Combine the egg-yolk mixture with the cream and milk, then pour into a saucepan. Cook over a low to medium heat until thickened. Alternatively, cook in a doubleboiler.

3. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve. Makes 2 litres.

To make the mango-and-pineapple ice cream:

1. Make the ice-cream base.

2. Fold the pineapple and mango pulp through the churned ice cream and freeze for 4 hours or until firm and ready to serve.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Annzra Denita Recipe by: Annzra Denita
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Annzra Denita is the digital editor of TASTE. Eating good food is her absolute favourite thing and making good food is a close second.

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