Description
A quick and easy homemade mango ice cream recipe that uses fresh mango purée for a deliciously creamy summer treat.
Ingredients
Scale
- 2 cups fresh mango purée (from about 3 to 4 ripe mangoes)
- 1 cup heavy cream, cold
- 1 cup whole milk
- 3/4 cup granulated sugar, adjust to taste
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- Prepare the Mango Purée: Peel mangoes and blend until smooth.
- Sweeten the Blend: Combine mango purée and sugar in a bowl, whisk until dissolved.
- Build the Creamy Base: Add cream, milk, vanilla, lemon juice, and salt; whisk until smooth.
- Chill Out: Refrigerate the mixture for 2-3 hours, or overnight.
- Churn Time: Pour mixture into an ice cream maker and churn for 20-25 minutes.
- Freeze to Firm: Transfer to a container and freeze for at least 4 hours until firm.
Notes
Let the ice cream sit at room temperature for a few minutes before scooping if too hard.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 24g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg