For me, summers are for family trips to India so there are only a few things we can survive the 100+ degree weather for: traveling, family reunions and mangoes. When we land at the airport we’re greeted with coconut water, mango slices and strangely, a steaming cup of the best coffee you will ever have in your life. So when we come back and go through withdrawal, there’s only one cure: homemade mango ice cream. Whether you’re in India or Indiana, this no-fuss treat is perfect for those long-awaited summer evenings out in the backyard.
Prep Time: 20 minutes
Total Time: 4 hours
Servings: 6
Ingredients:
1 ¾ cups mango puree (equivalent to puree from 3 mangoes)
1 ½ cups heavy whipping cream
¼ cup sugar
1 tablespoon vanilla extract
Photo by Amelia Weller
Directions:
1. Slice and peel mango. Puree along with necessary amount of canned, diced mangoes to obtain 1 ¾ cups of mango puree.
Photo by Amelia Weller
2. In a separate bowl, pour heavy whipping cream and, with whisk attachment, place in freezer for 10 minutes to chill.
Photo by Amelia Weller
3. After 10 minutes, remove from freezer and add ¼ cup of sugar. Using a hand mixer, beat until stiff peaks are formed. Add mango puree and vanilla and fold in using spatula.
Photo by Amelia Weller
4. Pour the mixture into a container and cover with cling wrap. Refrigerate for approximately 4 hours.
Photo by Amelia Weller
5. Remove from freezer. Re-blend mixture lightly to break ice crystals. Scoop out into a bowl and serve.
Photo by Amelia Weller
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Craving more? Try these ice-cream recipes for a little twist: