Silken Mango Ice Cream
Fresh or frozen mango is blended with cream and a touch of sugar, then churned into a smooth, fruit-forward ice cream. The high natural sugar content of ripe mango keeps the finished ice cream scoopable even after a full freeze. Allow about 30 minutes of active prep plus several hours of freezing time.
Equipment
- Blender
- Ice Cream Maker
- Mixing Bowls
- Spatula
Ingredients
- 2 cups fresh ripe mangoes peeled and diced, preferably Alphonso or Haden
- 1 cup heavy cream chilled
- 1 cup whole milk chilled
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- In a blender, combine the diced mangoes and blend until smooth, achieving a puree consistency.
- In a mixing bowl, combine heavy cream, whole milk, sugar, vanilla extract, and salt. Whisk until the sugar is fully dissolved.
- Gently fold the mango puree into the cream mixture, ensuring an even blend.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically around 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
Notes
- For a vegan alternative, substitute heavy cream with coconut cream and whole milk with almond milk.
Nutrition
Calories: 436kcalCarbohydrates: 54gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 186mgPotassium: 289mgFiber: 1gSugar: 54gVitamin A: 1866IUVitamin C: 30mgCalcium: 124mgIron: 0.2mg
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