Mango Ice Cream
This recipe is a simpler, quicker take on a traditional Caribbean dessert without altering the sweet, rich Mango flavor.
- 3 large, ripe mangos, peeled and diced into very small cubes (equals about 2 ½ cups of mango cubes)
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1 8oz can sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon real vanilla flavoring
- Over medium heat in a large saucepan, add mangos, sugar and lemon juice. Stir to coat and cover with a lid; cook for about 15-20 minutes, until mango is tender.
- Cooking may take longer depending on the size and ripeness of the mango. Once tender, remove from heat and let sit until needed.
- In a separate saucepan over medium heat, combine condensed milk, heavy cream and vanilla flavoring. Continue cooking, stirring frequently, until small bubbles begin to form on the cream’s edges.
- Reduce heat to low and stir in the mango mixture. Cover with a lid and allow to cook for an additional ten minutes. Remove from heat and with the lid on, allow the mixture to slowly cool to room temperature.
- Chill in the refrigerator overnight. Once it has chilled, pour it into the ice cream maker and follow normal instructions to churn the ice cream.
- This recipe creates a delicious chunky ice cream. For a smoother ice cream, omit the lemon juice and sugar and puree the mango cubes until smooth. Pour them into the cream mixture as indicated above and cook for an additional 5 minutes. Complete the recipe as stated above.
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Tagged with: Dessert • dessert recipes • Desserts • Frozen • frozen dessert • frozen dessert recipes • frozen desserts • ice cream • ice cream recipes • mango • Mango Ice Cream • Mango Ice Cream Recipe • Recipes
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