• 2 cups ripe mango, peeled and diced (out of season, substitute with canned mango, drained)
  • 1 ½ cups sugar
  • 2 tablespoons fresh lime juice
  • 2 cups milk
  • 5 egg yolks
  • 1 cup cream, whipped


  1. Combine the mango, ½ cup of sugar and lime juice in a non-metallic bowl. Refrigerate for 1 hour.
  2. Gently heat the milk in a saucepan.
  3. Whisk the egg yolks and ¾ cup sugar in a mixing bowl. Add the hot milk slowly while whisking.
  4. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon – about 3 minutes. Do not boil.
  5. Strain into a bowl, and cool to room temperature.
  6. Stir in the mango mixture followed by the cream.
  7. Freeze in a metal loaf tin or baking tin.