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.
🕒 Prep Time 20 mins
Total Time 6 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

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

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.

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