Was at a friend's place yesterday and had the most delicious mango ice-cream for dessert. Asked for the recipe and it was so ridiculously simple, that I decided to share here (especially for people like me who are a disaster in baking cakes and need a 2-min effort in dessert-land!)

Here it goes:

1. Buy the plain Vanilla ice-cream from Migros/Coop
2. Buy the Alphonso mango pulp from an Indian store ( e.g Aggarwal's/ZH)
3. MIX.

Viola! DELICIOUS Mango ice-cream, ready to serve!!

That sounds lovely, thanks for the tip, will try that come Summer.

Another nice thing to do with mangoes, especially if you don't tolerate dairy: Mix one mango with 250ml coconut cream, two spoons of palm sugar and a pinch of salt, then either chill for a creamy dessert or freezy with occasional stirring for a lovely ice cream!

Thanks, that sounds pretty easy to make too...will try it out!

Uhhh... mango desserts.... I supposed i can start dieting tomorrow


I often do a consideralby richer recipe. It is fast, easy and it has never failled me.... Actually, this the a version of the one that is used in mexican restaurants to do what they call "mango mousse" ( technically, it is not a mousse)

You take need:
-1 can of condensed milk,
- 4 packs of yughurt (light version) or 250mL of cream (hard drugs version)
- 1 can of mango pure (or 2 cans of regular mango, and you homogenize it with a thermomixer).

You mix and whip evrything in a bawl. Once it is creamy, you put it in the refrigerator for about 4 hours to cool it down. Done.


An Indian friend gave me this other recipe, that it is a little * lighter * :

You will need 1L of yughurt. Put it to drain on a cheesecloth in the fridge overnight. You do the same to a can of mango pure (or 2 mango cans and then homogenize them with a thermomixer). You might need to discard the liquid a couple of times.

Once decanted, you mix the yugurt and mango pure, and whip untill it is creamy. You can then add 2 spoons of sugar (or whatever you find suitable for your taste), a tea spoon of grounded cardamon and 3-5 threas of safron. Don't forget to "solve* the saffron in 1-2 warm spoons of water for about a couple of hours.

Once everything is mixed, it goes to the refrigerator for about a couple of hours. It is best served with desalted pistachios on top.