- The fruit layers are icy.
- Fruit purées contain a lot of water. If you cook them thicker (jam-like) before cooling, or only mix them in as a marble swirl, it will be less noticeable.
Häagen-Dazs style mango raspberry ice cream
This recipe is a textbook example of 'no-churn' (machine-free) ice cream making. The sweet creaminess of tropical mango meets the wild acidity of raspberry in a single box. Since it is not a custard-based (egg) recipe, the fresh, raw taste of the fruit dominates, rounded off by the milky sweetness of condensed milk.
Ingredients
400
ml
Double cream (min 30%, cold)
1
tube
Sweetened condensed milk (approx. 170g)
200
g
Mango (puréed)
100
g
Raspberry (puréed)
1
tsp
Lemon juice
Shopping List (0)
Equipment Needed
- Stick blender: For the purées.
- Whisk: For the cream.
- Sieve: To remove raspberry seeds (optional).
Allergen Information
Milk
Instructions
1
✓
Purée the mango and raspberry separately. It is worth sieving the raspberry if you don't like seeds.
Tip: Add a few drops of lemon juice to the mango to brighten its flavour.
2
✓
Whip the cold cream to stiff peaks.
Tip: It is good if it stays in the bowl when turned upside down.
3
✓
Mix the condensed milk with the mango purée, then gently fold in the whipped cream.
Tip: This will be your yellow, mango base cream.
4
✓
Pour the cream into a freezer box.
Tip: Smooth the top.
5
✓
Drizzle the raspberry purée on top, and use a knife or stick to swirl swirls into it (marbling).
Tip: Do not mix completely, the red stripes should be visible.
6
✓
Freeze for at least 6 hours.
Tip: Let it melt a little before serving.
Recipe FAQ
Ingredients
- 400 ml Double cream (min 30%, cold)
- 1 tube Sweetened condensed milk (approx. 170g)
- 200 g Mango (puréed)
- 100 g Raspberry (puréed)
- 1 tsp Lemon juice