Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Must Try: Mango-Ginger Ice Cream

Fresh mangoes and spicy ginger combine beautifully in this ultra rich ice cream. Indulge yourself with a scoop or two, or serve it on top of a slice of pound cake for a decadent treat.

If you cannot find fresh mangoes, you can thaw and puree frozen mango chunks as a substitute.

RECIPE: Mango-Ginger Ice Cream

Preparation time: 5 minutes

Cooking time: 15 minutes


  • 2 cups half and half
  • 1 cup heavy cream
  • 6 egg yolks
  • 1 cup raw cane (turbinado) sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups mango puree
  • 1 tablespoon freshly grated ginger


  1. In a saucepan, heat the heavy cream and half and half without burning it.
  2. In a large bowl, whisk together the egg yolks, sugar and salt.
  3. When the cream mixture is hot, add a small amount to the yolk mixture, being sure to whisk constantly. Slowly whisk in the remaining cream, then place the bowl over a pot of simmering water.
  4. Whisking constantly, heat the cream and egg mixture, until thickened enough to lightly coat the back of a metal spoon.
  5. Pour the custard through a fine mesh strainer into another bowl. Cool the custard completely in an ice bath.
  6. When the custard is cooled, stir in the vanilla, mango puree and ginger.
  7. Following the instructions on your ice cream maker and freeze the ice cream.
More from lifestyle