Mango Ice-Cream
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 2 large mangoes (pureed) / or 2 cups of caned mango puree
- 14-16 oz sweetened condensed milk (1 can)
- 1 Pint or 2 cups thickened cream / heavy cream / whipping cream, cold
- 1/8 tsp yellow liquid food coloring
- 8 oz. can Evaporated milk
- Mango chunks for garnish
Instructions
- Dice the flesh of the mango. Puree using a blender, food processor or stick blender
- Then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a nonstick skillet over medium low heat. Cook, stirring constantly for 8 - 10 minutes or until it reduces by half or measure out the puree to ensure it's reduced to at least 1 cup ( you can also use caned puree instead)
- Cool puree
Instructions
- Dice the flesh of the mango. Puree using a blender, food processor or stick blender
- Then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a nonstick skillet over medium low heat. Cook, stirring constantly for 8 - 10 minutes or until it reduces by half or measure out the puree to ensure it's reduced to at least 1 cup ( you can also use caned puree instead)
- Cool puree
METHOD
ICE CREAM
- Combine cooled mango and condensed milk in a bowl.
- Add food color if using. Whisk until combined.
- Beat cream with a handheld beater or stand mixer until stiff peaks form
- Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
- Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
- Pour into a container (preferably with a lid). I recommend glass, if you can
- Freeze for 12+ hours.
