Homemade Mango Ice Cream Recipes
HOMEMADE MANGO ICE CREAM
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
- Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.
QUICK MANGO ICE CREAM
Cool and refreshing. Ready in less than 5 minutes and you don't need an ice cream maker. Plus you can make a mango smoothie with this same recipe! And it's 'skinny'.
Provided by Yoly
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.
Nutrition Facts : Calories 261 calories, Carbohydrate 62.8 g, Fat 2.2 g, Fiber 6.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 86.9 mg, Sugar 53.1 g
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- Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
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- Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
- Peel and cut up the mangos into large chunks. Add to a blender or a Ninja capsule and add 1/4 cup of the sugar. Blend until it is a smooth puree.
- In a medium bowl, use a hand mixer to beat cream, milk, remaining 1/2 C sugar, & vanilla and beat until combined. Next, add the pureed mango mixture and beat using the hand mixer until combined and smooth.
- Place the bowl in the freezer for 30 minutes so the mango mixture is very cold before it goes into the ice cream insert.
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