Homemade Mango Ice cream.

Ingredients:

• 2 large ripe mangoes (or 2 cups of mango puree)
• 1 cup heavy cream (chilled)
• 1 cup whole milk (chilled)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract (optional)
• A pinch of salt

Instructions:

1. Prepare the Mangoes:
   • Peel the mangoes and cut the flesh away from the pit.
   • Puree the mango flesh in a blender or food processor until smooth. You should have about 2 cups of mango puree.
2. Mix the Ingredients:
   • In a large mixing bowl, combine the mango puree, chilled heavy cream, chilled whole milk, sugar, and a pinch of salt.
   • If using, add the vanilla extract.
   • Whisk the mixture until the sugar is completely dissolved.
3. Chill the Mixture:
   • Cover the bowl and refrigerate the mixture for at least 2-3 hours or until it is thoroughly chilled. This helps the ice cream freeze more quickly and evenly.
4. Churn the Ice Cream:
   • Pour the chilled mixture into an ice cream maker.
   • Follow the manufacturer’s instructions to churn the ice cream. This usually takes about 20-30 minutes, depending on your ice cream maker.
5. Freeze the Ice Cream:
   • Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container.
   • Cover the surface with plastic wrap to prevent ice crystals from forming.
   • Freeze for at least 4 hours or until firm.
6. Serve:
   • Scoop the ice cream into bowls or cones and enjoy!

Tips:

• Ripeness: Make sure the mangoes are ripe for maximum sweetness and flavor.
• Sweetness: Adjust the amount of sugar based on the sweetness of your mangoes.
• Texture: For a smoother texture, you can strain the mango puree to remove any fibrous parts before mixing with