By Michelle Shearer

I picked up an ice cream maker a couple of days ago – oh yes I diiiid!  We also had a tray of mango joy hanging around our place so I thought I’d make a mango and orange zest ice cream as my first effort.  I decided to use my children as my ice cream guinea pigs and they were thrilled with that decision and the result.

Makes a superb breakfast.

*You will need an ice cream maker for this recipe or you can pop it in a container in the fridge and then whisk it up every hour on the hour.


1/3 cup mango flesh
2/3 cup caster sugar
2/3 cup milk
2/3 cup orange juice
2/3 cup cream (the thick stuff), whipped until firm
Zest of 2 oranges


Put all ingredients except the cream into a food processor and whizz to a nice, smooth, no-lump puree – so a good couple of minutes.

Add puree to your firm whipped cream (which will be in a separate bowl) and stir through until just combined.

Then, follow your ice cream maker manufacturer’s instructions (mine says to let the ice cream mix in the fridge for 4 hours prior to pouring in to the machine but please check your instructions).

Get that mix on the churn and away you go.  I poured mine into an old ice cream container to store in the freezer.  Note: It didn’t last 12 hours because it was inhaled by the household.

If you want a firmer consistency than what your ice cream maker is capable of giving you, pop the ice cream in the freezer for a bit before serving.

For extra freshness on a hot day, serve with some torn up mint leaves from the garden.

LOTS more on the ice cream front to come!

*Recipe adapted from here.

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