Mango Ice Cream a la Marketman


We were so thrilled with the results of our Barako and Mangosteen ice cream, not to mention the earlier attempts at mango sorbet and blackberry/mango popsicles, that we decided to make a huge batch of creamy and fruity mango ice cream. I simply followed the recipe for peach ice cream in the instruction manual of the White Mountain churner, but added more heavy cream and upped the amount of ripe mango pulp to ensure a strong flavor of mango in the final product. The results were absolutely delicious. But again, I would be wary of trying to replicate this on a smaller ice cream machine in tropical weather as the results have always been rather disappointing for me; it doesn’t seem to get cold enough to churn the mixture properly… I am very biased to the White Mountain Ice Cream Freezer. Nothing seems to beat lots of ice and salt!


The kids in the house over the Holy Week break were now amazed by the fact that you could actually make ice cream at home, and after the coffee mangosteen experiment, they watched fairly intently when we made a double batch of mango ice cream.


Actually, I completely understand the fascination with cream and fruit and sugar in a metal tin, spinning around while you force melt lots of ice with salt, that somehow transforms into ice cream…


…after just 15-20 minutes, the insides of the metal tin start to look like this. Yum. You can add larger bits of mangoes if you want more texture, but I had blitzed the mangoes for a more even ice cream.


The ice cream from the paddle attachment was eagerly scooped away by the kids, and I noticed that quite a bit of mango stuck to the paddle edges, hence this taste was the most mango-ey of them all! The ice cream in the first photo up top is straight out of the ice cream maker, it was superb.


The ice cream in this final photo was taken after the ice cream hardened overnight in the freezer. Make sure to put a piece of waxed paper to cover the top of the ice cream before you seal your container, this seems to prevent the soft, freshly made ice cream from icing up. I have always been a fan of homemade ice cream, and always though it was a bother to make. But actually, after these recent attempts, it is hardly any trouble at all, and the superb quality of the finished product (not to mention the much lower price when compared to premium store-bought ice cream) is more than worth the effort!


25 Responses

  1. this looks absolutely delicious.will make this for the summer and some ube ice cream if you have the recipe will be greatly appreciated in my household.

  2. whoa!this one made me drool even more..I scream.i scream for more ice cream..kudos MM

  3. MM, what kind of ice do you use when you churn the cream mixture? What is better to use tube ice or chopped up ice from the blocks available from the local magyeyelo? Have you tried using the local rock salt as against your Morton ice cream salt (which I don’t think is available in the Phil.)? Did it make a difference?

  4. Yummy!. We just had one something like this from a vietnamese restaurant one weekend, ok lang, pero I told myself mas masarap siguro ito kung manggoes from the Philippines ang gagamitin, which of course not possible, kasi wala dito non. So my solution is to make one pag-nariyan na ako. And my husband has been pushing me to buy an ice cream maker, but I told him to much hassle to make. Besides, I cannot think of any fruit here that I wanted to make, strawberries perhaps. But manggo, chico, mangosteen, langka, ube.. ummm… dyan na lang ako bibili ng machine. Ummm..If not, order ako dun sa sorbetero sa probinsiya, he does his churning by hand. Imagine mo yon.

  5. We make ice cream at home too. Is it just me, or do you find that homemade ice cream melts quicker then store bought ice cream?

  6. I always make mango ice cream for my family, they all love it. Since I cannot get any Philippine mangoes here in the US, I use mango puree (a Philippine product). They sell these in Asian supermarkets, the brand is 7D and comes in plastic bottles. I add a teaspoon or two of vodka to the cream so the finished product does not get rock solid in the freezer.

  7. Excellent Ice cream MM. Did you buy the Ice Cream machine locally or abroad? You’re right, the machines that have tubs that you freeze overnight doesn’t quite do the job.

    To Michelle above, you are not imagining it, homemade ice cream has less fat and less air so it turns back to liquid faster. Commercial ice creams have a mousse-y texture and will pretty much keep its shape even when defrosted.

  8. Mango is one of my favourite ice cream flavour, even back then when I used to buy ice cream from “mamang sorbetero” inside our school facility! It would be a nice experience to be able to make homemade ice cream with my daughter!

  9. I can just imagine how creamy, gently sweet, and luscious that first and last photo of ice cream must be.

  10. Looks awesome … with fresh mangoes too boot. I just bought this really yummy mango and ginger Stilton from the cheese shop, although it uses dried bits of mango of course.

  11. to maricel,

    the morton ice cream salt is indeed available here at the phils, try the supermarket of market!market! at fort bonifacio. that is also where i get my supply of kosher salt.

  12. Our mangoes especially the carabao variety have substantive taste and love them in any form – the ice cream is real treat in blazing summer.

  13. Looks heavenly MM! =) i can just imagine how happy the kids must have been making homemade ice cream ;-)

  14. woaw. i have also been fascinated on how the ice cream maker works! and yea by the way mister, wherdya get one?? -_-

  15. my girlfriend had a similar churner, which you put ice and salt outside the metal container. . . one time we were making mango ice cream, and we were very excited to use the machine for the first time we even had mango chunks dropped inside the mixture, but unfortunately we didnt see that her sister plugged the socket in a 220v power source, suppposedly 110v. . .after a minute or so, it went BAM!!!! it sparked and there was an awful smelling electrical smoke all over the kitchen. . . it left us all dissapointed and craving for that homemade mango ice cream with real chunks in it and ended up just freezing it. . .HAHAHA

  16. I hit a brick wall in persuading my Jamaican boss that the salt you pack the ice with around the ice-cream maker is added precisely to melt the ice even after pointing out that that’s exactly what they do with frozen roads here in winter, spread salt over them to melt the ice. The cheapest available ice and the cheapest available salt should do the trick.

  17. That looks very yummy! I love mangoe ice cream, that in desperation I chopped up some ripe mangoes (very similar to our own) and added them to the best french vanilla ice cream I can find and froze it again. It turned ok.



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