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Mango Ice Cream in Brandy Snap Baskets

A recipe from the Good Food collection.


Mango Ice Cream in Brandy Snap Baskets
Mango Ice Cream in Brandy Snap Baskets
400 g (1 packet) frozen mango
115 g (½ cup) caster (superfine) sugar
60 ml (¼ cup) mango or apricot nectar
300 ml (10½ fl oz) cream
mango slices and mint sprigs to garnish 



  1. Defrost the mango until it is soft enough to mash but still icy. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1–2 minutes or until the sugar has dissolved.
  2. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture.
  3. Spoon the mixture into a baking tray; cover and freeze for about l½ hours or until half-frozen. Quickly spoon the mixture into a food processor. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely (for at least 8 hours). Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint.


Cook'S File

Storage time: Up to 3 weeks.

Variation: When available, use fresh mangoes instead of frozen mangoes.

Main ingredient:
Mango, Cream/Milk

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