Of course one can make ice cream from perfectly ripe fresh mangoes—but if you’re lucky enough to find such fruit in the market, I’d recommend eating it as is. For ice cream, sauces, and most other mango preparations, I find premium canned Alfonso mango puree yields superior results.
| 2 | cups | cream |
| 2 | cups | whole milk |
| 3/4 | cup | sugar |
| 1/4 | teaspoon | salt |
| 2 | eggs | |
| 2 | cups | canned mango puree* |
| * Buy canned Alfonso mango puree at Indian grocery stores or online stores such as Namaste.com. |
1. Place a clean bowl and strainer close at hand.
2. Mix the cream, milk, sugar, and salt together in a heavy saucepan.
3. Place the saucepan over a medium heat and stir until the sugar dissolves.
4. Whisk the egg yolks together in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot cream mixture while whisking vigorously.
5. Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into a clean bowl.
6. Add the mango puree and stir well. Immediately strain the custard into a clean bowl.
7. Allow to cool to room temperature (approximately one hour).
8.Cover the mixture and refrigerate for 4–6 hours, or overnight.
9. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.
10. Transfer the ice cream to a container, cover, and freeze for at least 4-6 hours to firm up.
NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 20 seconds.
