Mango Ice Cream / No Churn


One of my favourite things about summer has to be mangoes. I love everything about mangoes. However, this mango ice cream in particular has my heart. Filled with sunshine and summer, it’s a dream. With a smooth-as-anything texture, intensely flavoured and fragranced with the juiciest mangoes, you can’t not fall in love with this ice cream.


  1. 1 cup mango (puréed)
  2. ¼ cup mango (cut into small cubes)
  3. cup whipping cream
  4. ½ cups milk
  5. ½ cup sugar
  6. 1 teaspoon cornflour
  7. ½ teaspoons vanilla extract


    1. Add the milk and sugar into a saucepan and place over medium-low heat.
    2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
    3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
    4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
    5. Take it off the heat and add in the vanilla extract.
    6. Let it come to room temperature and then place in the fridge or freezer to cool.
    7. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.

    8. Fold in the mango purée and cubes and then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.



Mango and Lime Sorbet


Mango and Lime. It’s a combination that far exceeds delicious. The magic of mango creates a creamy, dreamy and bright frozen treat that is almost ice-cream. Maybe even slightly better than ice-cream. Mangoes work particularly well for sorbet, because they blend up creamier than most fruits. This recipe uses a splash of condensed milk that gives the sorbet a supple and smooth-as-anything texture. This actually might classify as a fusion between ice-cream and sorbet. But it hardly matters what you call it. It’s delicious.


  1. 3 ripe mangoes, peeled and cut into cubes
  2. 1/4 cup condensed milk
  3. juice of 1/2 a lime


  1. Place the mango cubes in an air-tight container and freeze for 3 hours or until completely frozen.
  2. Combine the frozen mango, lime juice and condensed milk in a food processor and process until smooth and creamy.
  3. Transfer to an air-tight container and freeze up to 4 hours or overnight.


Mango and Basil Galette



As much as I enjoy baking pies, there is nothing quicker and more satisfying than a galette for times of sweet need. They’re beautifully rustic, and taste just like pie, if not better. This recipe, it’s forgiving – and the perfect way to use up pretty much any kind of fruit. Mix up the dough. Roll it out. A generous filling of fruit. And it’s pretty much ready to go into the oven. Serve it with a generous scoop of ice cream. And that’s dessert done.


  1. 2 mangoes, thinly sliced (in circles or strips)
  2. ¾ cups flour
  3. ¼ teaspoon salt
  4. ¾ cup cold unsalted butter, cubed
  5. 4 tablespoons ice cold water
  6. 5-6 basil leaves


  1. Sieve the flour and salt, and add to a bowl.
  2. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry.
  3. Add in the ice cold water, just enough, so the dough comes together. Do not knead.
  4. Wrap in cling film and chill for at least an hour in the fridge.
  5. Preheat the oven to 180°C.
  6. On a lightly floured surface, roll the dough into a 1/4″ thick circle. Place on a baking sheet lined with parchment paper.
  7. Place the sliced mangoes in concentric circles, leaving a 1″ border around the edge.
  8. Fold the edges over the fruit. It doesn’t have to be perfect!
  9. Brush the dough with egg wash (optional).
  10. Bake for 40-45 minutes or until golden brown.
  11. Let it cool and garnish with fresh basil.