Mango Ice Cream Recipe
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Ingredients: |
Ingredients: 2 or 3 large mangoes, to be pureed
14 oz. can sweetened condensed milk
2 cups heavy cream, whipped
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Directions: |
Directions:Remove skin and dice mango. Using a blender measure puree mangos then measure out 2 cups of mango. (this usually is about 2-1/2 cups of diced before pureeing)
Pour the pureed mango into a skillet over medium low heat. Cook stirring constantly for about 8 to 10 minutes. or until puree is reduced by about half. You will only need 1 cup of the reduced puree.
Cool puree
Now making the ice cream.
1.When puree is cooled combine with the sweetened condensed milk in a bowl. Whisk until combined.
2.Beat the cream with hand beater until stiff peaks form.
3. Take a scoop or the cream and put it in the mango mixture. Fold through until mostly combined ; lumps are fine this is just to lighten it up a bit.
4.Then pour the mango mixture into the cream. Fold through rather than mixing until lump free. Do not beat. This will take a few minutes.
5. Pour into a container preferably with a lid.
6. Place a piece of parchment paper or wax paper over top of surface then cover with lid or saran wrap.
7. Freeze for 12 hours + or over night.
8. Remove the parchment paper or wax paper. Let stand for 5 minutes to soften slightly then scoop and serve.
9. If frozen for 24 hours or longer it will need a little longer to soften to a scoopable consistency.
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