Making delicious mango ice cream at home is a treat, especially when mangoes are in season. Here’s a simple and tasty recipe for mango ice cream:
Ingredients:
- 2 cups ripe mango pulp (about 3-4 medium-sized mangoes)
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (adjust according to sweetness of mangoes)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Prepare Mango Puree:
- Peel and dice the ripe mangoes.
- Blend the mango pieces into a smooth puree using a blender or food processor.
- Mix Sugar and Mango Puree:
- In a mixing bowl, combine the mango puree with granulated sugar. Adjust the sugar according to the sweetness of the mangoes.
- Prepare Ice Cream Base:
- In a separate bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt until well combined.
- Combine Mixtures:
- Gently fold the mango puree and sugar mixture into the ice cream base until it’s well incorporated.
- Chill the Mixture:
- Cover the bowl and refrigerate the mixture for at least 4 hours or overnight. This allows the flavors to meld, and it helps the ice cream to freeze better.
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze:
- Transfer the churned ice cream into a lidded container and freeze for at least 4-6 hours, or until firm.
- Serve:
- Once the mango ice cream is fully frozen, scoop and serve. You can garnish with fresh mango slices or mint leaves for an extra touch.
Enjoy your homemade mango ice cream! Feel free to customize the recipe by adding mix-ins like chopped nuts or swirls of caramel for extra flavor and texture.