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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 6 |
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A tweaked version of a recipe from . If you're lazy (or just want to eat this sooner!) like me , you can skip the overnight marinating step and just start with simmering the mango with the sugar. Also, if you like a stronger mango flavor, try reducing the amount of half and half (I used 3-1/4 cups)... Ingredients:
2 cups fresh mango (2 - 4 mangoes) |
1 cup sugar |
1 -2 teaspoon lime zest |
2 -3 tablespoons lime juice (juice of 1 lime) |
4 cups half-and-half |
1 teaspoon vanilla extract |
2 -3 tablespoons toasted coconut, as garnish (optional) |
2 -3 sprigs mint, as garnish (optional) |
Directions:
1. Peel, cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.
2. The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.
3. Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice & zests and process again. Combine with half and half, remaining 1/2 cup sugar, and the vanilla extract. Cover and chill for four hours.
4. Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.
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