Mango Ice CreamEggless versionRecipe
Alphonso mangos are prized for their sweet, rich flavor and suit this ice cream just perfectly. Stock up on your canned mango puree—you’ll be surprised at how easily it finds its way into desserts, drinks and sauces throughout the year.
Serves 1 quart
Ingredients
| 2 | cups | heavy cream |
| 1-1/2 | cups | alphonso mango puree* |
| 1/2 | cup | sugar |
| 2 | tablespoons | freshly squeezed lime juice |
| 1/8 | teaspoon | salt |
*Alphonso mangos are the gold standard in India. I love the canned puree picked at peak ripeness, sweetened slightly and available online and at Indian grocery stores.
Directions
Have a blender and ice cream machine at the ready.
- Pour the cream into the blender and set on liquify until thickened.
NOTE: This usually takes under a minute.
- Spoon the cream into a spacious bowl.
- Add the remaining ingredients to the blender and puree for 30 seconds.
- Gently fold the mango mixture into the cream.
- Pour into ice cream maker and process according to manufacturer’s instructions.
- Scoop the ice cream into a container and let it harden in the freezer for 4–6 hours or overnight.
- Remove from the freezer several minutes before serving.
Preparation Time:
10 minutes plus processing and freezing (4–6 hours or overnight)
