Cheat’s mango ice cream

22 Nov

Cheat’s mango ice-cream (photography by Tasha Seccombe)

I grew up in a house where vanilla ice cream was freely available – we had it for dessert almost every single day, with my Mom’s homemade chocolate sauce. It was great, but I got so used to ice cream that I never really thought of it as something special. Until I got older and discovered proper Italian ice cream from artisan parlours like Lecce Il Gelato and Cold Gold Ice Cream.

Today I’ve turned into a complete ice cream snob. I only eat the good stuff. OK, I still appreciate the charm of a cheap, old fashioned soft serve at the beach on a hot summers day, but I’ll drive the extra mile to get the “extra dark chocolate” flavour from Lecce Il Gelato. Yum.

That said, I haven’t really tried my hand at making ice cream before, seeing that it’s an artform in its own right. I also don’t have the right tools, because ice cream churners can be quite expensive. So I couldn’t help but feel a bit confused when I saw Donna Hay make her “cheat’s ice cream” on tv as part of her “Fast, Fresh, Simple” series. She simply used frozen fruit and cream, and whipped up a perfectly textured soft serve from scratch in a minute. I had to try it.

I used freshly frozen mango pieces and fresh cream, and sweetened it with a bit of extra caster sugar. It worked like a dream, and it couldn’t be easier. All you need is a basic food processor and a normal freezer (deep freeze) – no churning, no time, no tricks.

This is my version of cheat’s mango ice cream, based on Donna’s recipe. Donna also use fresh banana in her recipe, but I like the basic mango flavour all on its own. After all, the mango is the King of the fruit family, in my books.


  • 400 g mango flesh, sliced and completely frozen
  • 250 ml fresh cream
  • 50 g caster sugar (optional, adjust to taste)


In the bowl of a food processor, add the frozen fruit, cream and sugar. Process until smooth – it takes about 30 seconds to 1 minute. The texture should be a smooth “soft serve” consistency, and can be eaten straight away.  But if you prefer a harder ice cream, pour ice cream into a plastic container and freeze for another 3-4 hours or overnight.


This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food & recipe: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

Share this:

6 Responses to “Cheat’s mango ice cream”

  1. A L November 23, 2012 at 02:21 #

    Yum! Ice cream in November… so tempted to try!

    • thefoodfox November 26, 2012 at 10:45 #

      I suppose you’re in a colder part of the world? Here in SA we’re gearing for summer!! But ice cream is good anytime of year! 😉

  2. Mithila vijay November 26, 2012 at 08:58 #

    This is seriously easy …!!!! Since, Mangoes are my favourite fruit, this quick ice cream will definitely help beat the heat !!! Can’t wait the mango season to start !!!!

    • thefoodfox November 26, 2012 at 10:46 #

      Remember that you can also buy frozen mango pulp – all year round! It works just as well. 🙂

  3. Jamieanne June 5, 2016 at 04:31 #

    We made this yesterday with a bag of frozen mango! Really easy and really delicious! Thank you for sharing, will definitely be making this again (can’t wait til mangoes are in season again here in Australia)! 🙂

    • thefoodfox December 5, 2017 at 14:49 #

      So happy to hear that Jamieanne!

Leave a Reply