Mango Lime Rosemary Frozen Custard

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This is my favorite mango recipe of the week. When I say favorite, I mean my “eat it all by myself” before anyone else gets to taste it. I love mango iced cold with clean, bright flavors. Mango and lime are automatic hook ups, but rosemary takes the combination to a whole new taste level.

All day, I tried to figure out why this dessert haunted me, in a good way. I kept remembering how it tasted, and I tried not to eat it because, really, I made it for you, and for a mango contest, but it was so hard to resist and with each set of photos, it was disappearing fast, not just because it was melting.

Lori of Fake Food Free is hosting a mango contest and this is my entry. My idea of a perfect mango recipe is to leave the mango as whole as possible and marry it with other flavors to create something bright, delicious and memorable.

This is memorable. It’s an unusual Italian frozen custard that can be made in an ice cream maker or not. Since I don’t have an ice cream maker, I froze the custard and chopped it up a few times. I finished it in a food processor, scooped it into glasses and refroze. Right before serving, it comes out to sit for about 10-15 minutes and is eaten soft. This only enhances the flavors more. It’s the dessert I can’t wait to serve to guests and see their reaction. The rosemary is the great surprise, but it’s still all about the mango.

The Advantages of Making Frozen Custard
You will notice that there is no heavy cream in this recipe and one of the advantages is that you get to choose which milk you want to use–organic, fat free, whole, lactose free. You get to pick the eggs–cage free, local farm, organic. You get to pick the sugar, and you can choose an organic sugar, or a less processed sugar. I made one version with raw agave nectar and while the egg yolks don’t froth as much, it was still good.

This would be delicious served with these lime coconut butter thins.


Recipe for Mango Frozen Custard


  • 3 cups milk
  • Juice and zest of one large lime (zest divided)
  • 6 egg yolks
  • 1/2 cup sugar
  • 1 ripe mango, diced
  • scant 1 teaspoon fresh rosemary, chopped very very fine


• Add 1/2 lime zest into milk. Heat until small bubbles appear, not allowing to boil.
• Beat egg yolks with sugar for 5 minutes until very creamy.
• Place a heatproof boil over a pan of simmering water (or use a double boiler).
• Add 1/4 milk into egg yolk mixture, whisking (to make sure there is no curdling).
• Add rest of milk, put bowl over simmering water (or double boiler. Mixture will be done when a spoon is lightly coated, (the water in pan will boil). Don’t allow the custard to boil.
• Cool. Add in diced mango, lime juice, rest of lime zest and rosemary.

At this point you can either put into an ice cream maker or freeze. (If you not using an ice cream maker, do not add mango.)

Instructions when not using ice cream maker

  1. Once frozen, first time, set for a a few hours, remove, chop up. Place in food processor. Once smooth, add in diced mango. Repeat 2 or 3 times, until smooth and creamy.
  2. I made this once with fat free milk and once with whole milk.
    Fat free milk: I had to smooth the process 3 times.
    Whole Milk: I froze and chopped up once and put in food processor. It was very creamy.
  3. Scoop into serving dishes, place in freezer.
    Take out 10-20 minutes before serving. This is best eaten when soft, more like a frozen custard.

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