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    Home » Recipes » Frozen Treats

    Mango Mojito Ice Cream

    Published: Apr 29, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Mango Mojito Ice Cream - The combination of mango, fresh mint, and rum extract makes for a unique, refreshing ice cream - Easy to make, too!

    Originally published August 9, 2009. Updated on 4/29/2021

    Two scoops of a rich yellow mango mojito ice cream, in a martini glass. It's garnished with a sprig of fresh mint.

    Mango with mint is one of my favourite fruit flavour combinations. Mint with most summer fruits, actually.

    I love making big fruit salads with melon, grapes, mango, kiwi, etc. Drizzle it with a bit of honey and calamansi juice, toss in a handful of chopped mint - really fantastic!

    Mango and Mint, specifically, though? *Chef’s kiss*.

    Add some rum, and you’ve got the flavour base for my most famous cake - Mango Mojito Upside Down Cake.

    It got me on the preferred vendor’s list for Wolfgang Puck’s catering when I was still living in Minneapolis, it got me on Canadian Living's blog, and it got me on MasterChef.

    Two scoops of a rich yellow mango mojito ice cream, in a martini glass.  It's garnished with a sprig of fresh mint.

    ”Weird” Ice Cream Flavours

    I’ve never been one for vanilla ice cream (Though, I do acknowledge Vanilla as a flavour itself, and not “plain” ice cream!)... I’ve always liked the fun stuff.

    Tiger Tail Ice Cream - Orange Ice Cream with black licorice caramel ribbon! - was always my favourite as a kid, after all.

    I routinely make Sweet Corn Ice Cream for my “King of the Corn Freaks” husband.

    ... and - while writing “More Than Poutine” - I was introduced to Moon Mist Ice Cream and LOVE it!

    IMHO, ice cream should be bright, colourful, and FUN. Bright colours, bright flavours, whatever - it’s summer food!

    Two scoops of a rich yellow mango mojito ice cream, in a martini glass. It's garnished with a sprig of fresh mint.

    Mango Mojito Ice Cream

    Obviously, I had to mash together my love of mango, mint, and rum, with my love of fun ice cream... and here we are!

    This recipe makes a HUGE amount of ice cream - 3 quarts - more than most home ice cream makers will handle at one time.

    The recipe can be halved or quartered... or you can do as we do, and make it in batches. This ice cream is so ridiculously good, you'll be glad to have it on hand!

    Two scoops of a rich yellow mango mojito ice cream, in a martini glass. It's garnished with a sprig of fresh mint.

    More Cool Summer Treat Recipes!

    Looking for a tasty way to cool down? I've got you...

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    Two scoops of a rich yellow mango mojito ice cream, in a martini glass. It's garnished with a sprig of fresh mint.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Two scoops of a rich yellow mango mojito ice cream, in a martini glass. It's garnished with a sprig of fresh mint.

    Two scoops of a rich yellow mango mojito ice cream, in a martini glass. It's garnished with a sprig of fresh mint.
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    5 from 1 vote

    Mango Mojito Ice Cream

    The combination of mango, fresh mint, and rum extract makes for a unique, refreshing ice cream.
    Prep Time45 minutes mins
    Cook Time15 minutes mins
    Chilling Time3 hours hrs
    Course: Dessert, Snack
    Cuisine: American
    Servings: 18 Servings
    Calories: 368kcal
    Author: Marie Porter

    Equipment

    • Ice Cream Maker

    Ingredients

    • 2 Cups Mint Leaves Rinsed
    • 4 Cups Heavy Cream
    • 4 Cups Milk
    • 12 Large Egg Yolks
    • 1 ½ Cups Granulated Sugar
    • 2 teaspoon Salt
    • 1 Can Mango Pulp
    • 6 teaspoon Rum Extract

    Instructions

    • In a large pot, muddle mint leaves with heavy cream and milk. Heat almost to boiling, then remove from heat and allow to steep for 10-15 minutes.
    • In a separate bowl, beat egg yolks together with sugar and salt. When thoroughly combined, add mango pulp and rum extract, and whisk till smooth. Set aside.
    • When mint is done steeping, strain mint leaves from milk mixture. Discard mint leaves.
    • Allow milk mixture to cool slightly, then add in mango mixture, whisking till fully combined and smooth. Heat just to the boiling point, stirring constantly.
    • Once mixture begins to boil, remove from heat and allow to cool. Once cooled, chill in refrigerator for at least 3 hours.
    • Prepare according to your ice cream maker’s instructions. Keep any extra ice cream solution chilled until use – process into ice cream within a day or two.

    Nutrition

    Calories: 368kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 208mg | Sodium: 320mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2384IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 7mg

    Two scoops of a rich yellow mango mojito ice cream, in a martini glass.  It's garnished with a sprig of fresh mint.

    Related posts:

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    • Several frozen root beer popsicles with a stripe of orange soda in the middle - are laid out on a white plate. These are a homemade version of "Space Shuttle" popsicles, a discontinued Dickie Dee item.
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    • A close up view of a frozen dessert pizza: Rice Crispy Treat crust, dark pink sorbet, and brightly coloured fruit in concentric circles. Kiwi slices, blueberries, strawberry slices, and long slices of mango are all featured.
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