Mango Ice Cream : Fruity and Creamy…
Mango ice cream is a luscious and creamy treat that perfectly captures the essence of summer. It’s a delightful fusion of the rich, creamy texture of traditional ice cream and the tropical sweetness of ripe mangoes. This homemade version is simple to make, requiring just a few ingredients, and it’s sure to become a favourite for both children and adults alike. With its vibrant colour and refreshing flavour, mango ice cream is the perfect dessert to serve after a meal or as a cooling treat on a hot day.
Ingredients:
- 2 large ripe mangoes
- 240ml (1 cup) double cream (heavy cream)
- 397g (14 oz) tin sweetened condensed milk
- 5ml (1 teaspoon) vanilla extract
- A pinch of salt
How to make Mango Ice Cream:
- Prepare the mangoes: Peel the mangoes and cut the flesh away from the stone (pit). Dice the mango flesh into small pieces. Place the mango pieces in a blender or food processor and purée until smooth.
- Mix the base: In a large mixing bowl, combine the double/heavy cream, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until the mixture is well combined and smooth.
- Combine with mango: Gently fold the mango purée into the cream mixture. Stir until the mango purée is fully incorporated and the mixture is a uniform colour.
- Chill the mixture: Cover the mixture with cling film (plastic wrap), ensuring it touches the surface of the mixture to prevent a skin from forming. Place the bowl in the fridge (refrigerator) for at least 2 hours to chill thoroughly.
- Churn the ice cream: After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes, depending on your machine.
- Freeze: Once churned, transfer the ice cream to a lidded, freezer-safe container. Freeze for at least 4 hours, or until firm.
- Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!
Bon Appétit!
