Husband’s (Heavenly) Halloween Mango Ice-Cream

Mango Ice-Cream 2

Mango Ice-Cream 3

Alright, so this isn’t really a Halloween recipe, but, given a creative mind and some lovely decorations, it could definitely be ‘dressed up’ to look scary.

And so this gave the guy a good reason to try out yet another ice-cream recipe – this time with the custard base made from scratch. He believed that doing so would create a version of ice-cream that is much softer and lighter in texture. He did achieve the desired outcome, but this outcome must come with an additional amount of effort put into making the ice-cream base first.

Try it and have fun at the same time you do so. Happy Halloween!


  • Double/heavy cream: 600ml
  • Low-fat milk: 300ml
  • Caster sugar: 120g
  • Vanilla seeds: of 2 pods, deseeded with a knife
  • Large egg yolk: 6
  • Mango: 4, medium-sized, pureed briefly or mashed with a fork


  1. Heat up cream, milk, sugar and vanilla seeds in a pot on low heat.
  2. Turn heat off once the mixture starts to simmer. Set aside.
  3. Whisk egg yolks together for 3 min. Slowly add boiled mixture into beaten yolks while whisking so that the yolks do not get cooked.
  4. Pour the whisked mixture back into the pot. Cook on low heat till it starts to thicken.
  5. Leave to cool and then refrigerate overnight.
  6. Pour refrigerated mixture and mango puree into an ice-cream maker and leave to set for 1 hr till the mixture starts to freeze.
  7. Leave mixture to set for 1 hr in the freezer before serving.

Mango Ice-Cream 1



  • Taking pictures of ice-creams in tropical Singapore is a real challenge. I was rushing to get everything done before the ice-cream started melting. Interestingly, before the ice-cream did melt, the chocolate decorations (the cross, star and tree branch) were all melting and falling flat onto the ice-cream first, which eventually helped to spice up the eerie atmosphere of the Halloween festival.

3 pints (about 3 tubs of Ben & Jerry’s)

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