Ginger Rosemary Mango Ice Cream

Ginger Rosemary Mango Ice Cream

This last week I received 4 mangoes in my FFTY box, and was fairly uncertain what to do with them. I mean – I’ve never really been a mango person if there is such a thing (is there?). Like several other fruits and vegetables from my pre-CSA days, Mangoes were just one of those things I would usually pass by on my way to other fruits and veggies. And it’s not neccessarily because I don’t like them, because I do – it’s just that I never really gave them much thought.


So when I received these four – I was again kinda like… “Huh. Mangoes.” So I hit up my friendly, helpful, locally available interwebs and started trying to figure out what to do with them. A friend of mine suggested Mango Pudding (which is still on the table… I have three left) but the first thing I came across that tickled my fancy was this post over at Clumbsy Cookie for a Mango & Rosemary Ice Cream. Everytime I make something with Rosemary in it, Mr. Man will come in, smell the rosemary and announce firmly “I need more Rosemary in my life.” So I just knew this was going to be a winner.

Pouring the Ginger Rosemary Mango in to the Ice Cream Maker

I thought about making some rosemary powder, like Clumbsy Cookie did, but I had fresh rosemary, and decided that I’d see how it turned out with the fresh rosemary. I actually rather liked it – the rosemary added these wonderful little extra bursts of rosemary flavor – although next time I might try throwing the rosemary in to my spice grinder first to see if I can get it chopped a little bit finer. Well, I suppose I should say next time Mr. Man makes it. Because although, I peeled and chopped up the mango, assembled everything, tweaked the flavors, did the blending and the clean up… Mr. Man was kind enough to pour the cream mixture in to the ice cream maker while I took pictures, so according to him – he made the ice cream. :-P

Creamy, fresh churned Mango Ice Cream


  • 1 Mango, peeled and seeded
  • 1 cup Milk
  • 1 cup Heavy Cream
  • 1/2 cup Brown Sugar
  • 1 tsp Fresh Rosemary; very finely minced
  • 1 tsp Vanilla
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Kosher Salt


  • In a blender, puree rosemary and mango together – scrape sides if neccessary
  • Add Milk, sugar, vanilla, ginger, and salt and blend until sugar is dissolved
  • Add the cream and pulse on low until just combined
  • Freeze in an Ice Cream Maker

2 Responses to “Ginger Rosemary Mango Ice Cream”

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  2. [...] curd, and if I hadn’t been overloaded with the other sweets that I’ve made this week (Mango Ice Cream, Creamsicle Bread Pudding, and PB Oatmeal Chocolate Chunk Cookies) I could totally see using this [...]

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