Ice Cream Sunday: Mango Custard Ice Cream

There’s a guy in Trinidad - Tony, who makes the most amazing home-made ice cream that he sells around the corner from my parents house. He only sells tropical flavours, and I know that today – the world cup finale he’ll be doing brisk business because there's a sports bar very close to where he sells.

Mango Custard Ice Cream ©

Almost all of his ice creams have a custard base, which I LOVE, to which he’ll add various tropical fruit. This week for Ice Cream Sunday and World Cup Finale – I decided to make my version of Tony’s Mango Custard Ice Cream.

Mango Custard Ice Cream © 

My team Argentina, came in second at the World Cup so tonight I’m crying in my scoops. 

Ice Cream Sunday: Mango Custard Ice Cream

yield: 1 Quart  prep time: 20 minute(s)
cook time: 0 minute(s)  total time: 20 minute(s)


3 cups
Mango, diced and
1 1⁄2 cup
Whole Milk
1⁄2 cup
2 teaspoons
Vanilla Extract
2 tablespoons
Custard Powder
1 cup
Heavy Cream


1. In a saucepan, put milk, custard powder, and sugar and bring to a boil. Whisk mixture frequently to prevent clumping. You’ll know the mixture is thick enough when it easily coats the back of a spoon. Once done, remove from the heat and set aside.

2. Blend the mangoes and lemon juice together until the mixture is puréed. Add mango puree and heavy milk to the custard mixture, whisking regularly to ensure that the mixture is well combined and not clumping. You can add additional sugar, until you get the sweetness you desire.

3. Stain mixture using a fine mesh sieve, and let cool for a couple of hours. Once cool, add to ice cream maker as per the manufacturer’s instructions.