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+ servings
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 mins
Cook Time15 mins
Chilling Time3 hrs
Course: Dessert, Snack
Cuisine: American
Servings: 18 Servings
Calories: 368kcal
Author: Marie Porter


Ice Cream Maker


  • 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


  • 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.


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