Mango Curd Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: A generous pint
  • 1½ cups fresh mango chunks*
  • ¾ cup raw sugar
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla
  • 2 pinches of sea salt
  • 4 large egg yolks
  • 1¼ cups heavy cream
  1. NOTE: Prep time does not include four hours for the ice cream mixture to chill before churning.
  2. Puree the mango chunks with an immersion blender or regular blender until smooth. You should have about 1 cup of mango puree.
  3. Combine the mango puree, raw sugar, lime juice, vanilla, salt, and egg yolks in a medium saucepan over medium heat. Whisk constantly until the curd thickens, about 6-8 minutes (it should measure 150-155°F on a candy thermometer). Remove from the heat and continue to whisk for about 30 seconds more. Strain if desired (I recommend straining the curd if your mangos were at all fibrous—more likely to happen with red mangos).
  4. Whisk in the cream. Refrigerate the mixture until completely chilled (at least 4 hours or up to a day).
  5. Freeze in an ice cream maker according to the manufacturer's instructions (I have this Cuisinart ice cream maker and love it). Serve right away for soft serve, or transfer to a container and freeze for at least 2 hours for scoopable ice cream.
*You’ll need about three champagne/ataulfo mangos (the small, yellow ones—they’re my favorite but can be hard to find!) or two large red mangos to get the right amount of pulp.
Recipe by A Calculated Whisk at