Mango Ice Cream
User Reviews
4.9
Mango Ice Cream
Description
The Mango Ice Cream recipe begins with puréeing peeled mango cubes with sugar and lemon juice to balance the fruit's sweetness and brightness. This purée is combined with a mixture of heavy cream, whole milk, and additional sugar, ensuring sweetness and a creamy texture. The mixture is chilled thoroughly to enhance the final texture and prepare it for churning.
Using an ice cream maker with a well-frozen bowl allows the mixture to churn properly, incorporating air and freezing evenly into a creamy consistency. Churning takes approximately 25 to 30 minutes, and further freezing after churning can make the ice cream firmer. The lemon juice adds a slight tartness that complements the tropical sweetness of mango.
This ice cream is a refreshing, homemade treat capturing the essence of fresh mangoes. It is best served after sufficient freezing time for improved scoopability. The recipe's preparation steps emphasize the importance of chilled ingredients and proper freezing for optimal texture.
Ingredients
- 2 cups Mango (peeled and cubed; from about 3 mangoes)
- ¾ cup sugar (divided)
- ¼ cup lemon juice
- 1 cup heavy cream whipping
- ¾ cup milk whole
Instructions
- Freeze the ice cream freezer bowl for 24 hours prior to making the ice cream. Wrap it in a plastic bag so the bowl stays clean.
- To a blender, add 2 cups mango, ¼ cup sugar, and ¼ cup lemon juice. Purée until smooth. Set aside.
- In a large bowl, combine 1 cup heavy (whipping) cream, ¾ cup whole milk, and the remaining ½ cup sugar, stirring to dissolve the sugar.
- Add the puréed mango to the cream mixture and gently stir to mix.
- Cover and chill the mixture in the refrigerator for at least 4 hours. I put it in the freezer for one hour.
- Set up the ice cream maker with the freezer bowl and press On. When the freezer bowl begins to turn, pour the mango ice cream mixture through the ingredient spout. Churn for about 25–30 minutes or follow the manufacturer‘s instructions.
- If you desire a firmer consistency, transfer the ice cream to an airtight container and store it in the freezer for 4 hours before serving.
Notes
- Freeze the ice cream maker bowl for at least 24 hours before starting to ensure proper churning.
- Chill the mango and dairy mixture for a minimum of 4 hours before churning to improve texture.
- For firmer ice cream, freeze the churned ice cream for several hours prior to serving.
- This recipe originates from Pinay in Texas Cooking Corner.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 29mg | 1% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 24mg | 27% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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