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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
