Last week a twelve-count box of Mangoes found its way into my shopping cart. Not my most favourite fruit but I bought them mainly for those in my life who enjoy mangoes very much. Purchasing a full box is certainly more economical especially when on sale. The drawback of buying an entire box is the possibility of ending up with too many mangoes ripening at the same time.
No problem, you know there’s a recipe just waiting to be discovered!
Beneath the leathery peel of a ripe mango lies a golden, sweet flesh bursting with flavour. The search for a recipe to make the most of these qualities ended up in a refreshingly sweet and creamy mango ice cream.
Hiding those Mangoes in muffins, scones and breads was certainly an option but turning them into a frozen tropical treat made sure they were the star of the show!
I’m beginning to acquire a taste for mangoes like never before!
Homemade Mango Ice Cream
3 large mangoes, peeled, seed removed and cubed (approximately 2 cups)
¾ cup sugar
juice of one lemon, freshly squeezed (approximately 2 tablespoons)
1 cup whipping cream (35%)
¾ cup milk (see Notes, Tips and Suggestions)
- Puree the mangoes, ¼ cup sugar and lemon juice in a blender until smooth.
- In a large bowl, combine cream and milk with the remaining ½ cup sugar, stirring to dissolve the sugar. Gently stir in the pureed mango.
- Chill the mixture for at least one hour. (see Notes, Tips and Suggestions)
- Pour into ice cream maker and churn about 25-30 minutes or according to manufacturer’s instructions.
- If firmer texture is desired, transfer ice cream into a tightly sealed container and freeze for 3 to 4 hours before serving.
No ice cream maker?
Pour the ice cream mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes – then beat with an electric mixer. Repeat “40 minute freeze-then-beat cycle” 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be.
Notes, Tips and Suggestions
- Although the recipe suggests refrigerating the ice cream mixture for 1 hour before churning, I would suggest 3 to 4 hours if possible remembering that the colder the mixture the less time it will take to freeze. The less time it takes to churn and freeze, the less likelihood of ice crystals forming. Smooth and creamy is the texture you want.
- Ice cream recipes usually call for a mixture of cream and milk. I have always replaced the amount of milk with 10% cream for a superior result. If you’re going to eat ice cream it had better be good! This recipe is egg-less as all the ice cream recipes I use and 10% cream works well for that extra creaminess.
- Mangoes must be very ripe for best results.
- What? No ice cream maker? You don’t know what you’re missing! A 30 to 35 minute churn (depending on your ice cream machine) and you have a lovely soft serve ice cream, place in freezer for a more firm consistency. The alternative is labour intensive and does not achieve exactly the same results.
Bayberry Street 