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Mango Icecream with Creme Fraiche
Prep Time
10 mins
Refrigeration time: 3-4 hours
Servings: 8 -9 medium scoops
  • 2 cup cubed mangoes approximately 3 medium sized mangoes
  • 1/2 cup heavy cream
  • 1/2 cup creme fraiche easy creme fraiche recipe
  • 1/2 cup sugar + 2 tablespoons sugar or as needed Depending on the ripeness of the fruits
  • pinch of saffron for flavor and color optional
  1. Puree the mango in a food processor. To that add heavy cream + creme fraiche + sugar + saffron and process until smooth and the sugar dissolves well, about 5 minutes. Taste and adjust the sugar if needed.
  2. If using icecream maker, pour into it and follow the manufactureres instructions.
  3. If not using ice-cream maker, pour into a deep freezer safe plastic bowl with a lid and place in the freezer. Every 45-1 hour take it out and with a hand beater or whisk beat until smooth, about 2 minutes. Repeat 2-3 times. If you want to add some additional mango chunks or powdered saffron, add it after the final mixing. Smooth out the cream and let it stay another 2 hours after the final mixing, before serving.
  4. If you are not able to scoop, let the ice-cream sit at room temperature for 10 minutes.
Recipe Notes

I used the hand beater method. I kept the hand beater next to the refrigerator and after every mixing rinsed the attachment immediately. Made my work easy.

Use mangoes with smooth flesh rather than the fibrous ones. If using fibrous one, puree and then strain the pulp.