Mango Ice Cream
A creamy, homemade mango ice cream that captures the essence of summer with its refreshing flavor and velvety texture made from ripe mangoes.
Ingredients
Main Ingredients
- 1.5 cups Mango pulp Freshly pureed or store-bought
- 1 cup Heavy cream Creates a rich and velvety texture
- 0.5 cup Milk Adds creaminess
- 0.5 cup Organic cane sugar Natural sweetener
- 1 pinch Salt Enhances the flavor
Instructions
Preparation
- Gather all the ingredients on your kitchen counter.
- In a medium bowl, combine the organic cane sugar, milk, and a pinch of salt, and blend until the sugar is fully dissolved.
- Add in the heavy cream followed by the mango pulp, and fold until well combined, ensuring no lumps remain.
- Refrigerate the mixture for 1-2 hours for better flavor and texture (optional).
- Churn the mixture in an ice cream maker according to the manufacturer's instructions, typically for about 25 minutes until it thickens.
- Transfer the ice cream to a freezer-safe container and smooth out the top.
- Freeze for about 5-6 hours to allow it to firm up before serving.
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Notes
For variations, try adding lime juice for a refreshing zing, or infuse spice with cayenne pepper. Serve it simply or as part of a sundae, milkshake, or parfait for an enjoyable dessert experience.