Magnificent Mango Ice Cream |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Note: COOKING TIME IS MACHINE TIME, does not include time in freezer. Having six mango trees within arms reach on our property, I'm a fanatic for mango recipes. The coconut rum give it that Caribbean feel! We've tried so many mango ice cream recipes, including some really good ones. But one thing I've found is that the mouthfeel of all the heavy cream was a bit gross. Here is a recipe that combines and tweaks some of my favorites, and uses a bit of sweetened condensed milk instead of cream for that just right amount of creamy mouthfeel. This is a rich and creamy ice cream, and I think you'll find it VERY pleasing! If you're alcohol-free, you can omit the rum but after a few days the ice cream may be hard. Ingredients:
3 cups ripe mangoes, peeled and chopped |
2 tablespoons sugar (may need 3 depending on sweetness of mango) |
7 ounces sweetened condensed milk (1/2 can) |
1 cup milk |
1 teaspoon lime juice |
2 teaspoons coconut rum or 2 teaspoons vodka |
Directions:
1. Place mangoes and sugar in blender and process until smooth.
2. Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.
3. Adjust sugar to taste, it should be fairly sweet.
4. Pour into ice cream freezer and process per manufacturers directions. My Cuisinart takes 30 minutes.
5. Place ice cream in a sealable container and put in freezer for at least three hours before serving.
6. This is really good with a number of different add-ins. Try any of the following: mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.
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