Ingredients

The following ingredients have 4 Servings
  • 4 ripe mangoes (peeled, seed removed, and cut into chunks (about 2 3/4 cups ))
  • 1 3/4 cups sugar
  • 1/3 cup fresh lime juice (or lemon juice)
  • 1 1/2 cups heavy whipping cream (For a dairy-free version, replace it with canned unsweetened coconut cream.)
  • 7 oz sweetened condensed milk
  • A pinch of salt

Instruction

  • WITH ICE CREAM MAKER: Wrap the ice cream bowl in plastic wrap (in order to keep it clean) and freeze it for about 24 hours prior to making the ice cream.
  • On the following day, peel and cut the mangoes into chunks. Then, puree very well with the sugar and the lemon juice in a food processor or blender. Strain and discard fibers.
  • In a bowl, combine the pureed mango with the heavy whipping cream, condensed milk (optional), and salt, stirring well until obtaining a homogeneous mixture. Wrap it with plastic wrap and chill in the fridge for at least 2 hours.
  • Pour the mixture into the ice cream maker bowl and follow the manufacturer’s instructions. Let it churn for about 25 minutes or until firm.
  • Transfer the mango ice cream to an airtight container and store it in the freezer for at least 6 hours before serving (or even better for 24 hours). Enjoy!
  • WITHOUT THE ICE CREAM MAKER (NO CHURN): peel and cut the mangoes into chunks. Then, puree very well with the sugar and the lemon juice in a food processor or blender. Strain and discard fibers.
  • Transfer mango puree to a large mixing bowl and stir in condensed milk (OPTIONAL although it’ll make the ice cream creamier especially if you’re not churning it) and salt. In another mixing bowl, beat the heavy cream until stiff peak forms (about 30-60 seconds). Add whipped cream to the mango mixture and fold until combined and smooth.
  • Transfer to a freezer-proof or airtight container and freeze overnight or for 24 hours, if possible.