Ingredients:
1 ½ cups mango pulp
1 cup heavy cream
½ cup milk
½ cup organic cane sugar
1 pinch salt
Directions:
In a bowl, blend the sugar, milk, and salt using a hand blender until the sugar is fully dissolved.
Add the heavy cream and mango pulp, then mix with a spatula until well combined.
(Optional) Refrigerate the mixture for 1-2 hours before churning for better texture.
Stir the mixture and transfer it to the ice cream maker bowl.
Churn the mixture for about 25 minutes until it reaches a soft-serve consistency.
Transfer the churned mango ice cream to a freezer-safe container.
Freeze for 5-6 hours before serving to allow the ice cream to set properly.
To Make Mango Ice Cream Without an Ice Cream Maker:
In a high-speed blender, blend the mango pulp, sugar, milk, cream, and a pinch of salt until smooth.
Transfer the mixture to a freezer-safe container and freeze for about 2 hours.
Blend the semi-frozen mixture again to break up ice crystals.
Freeze for another 5-6 hours before serving.
Notes:
This recipe makes approximately 1 quart of ice cream.
Fresh mangoes can be used instead of canned mango pulp.
Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes
Kcal: 199 per serving | Servings:
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