Best Easy Mango Ice Recipes

HOMEMADE MANGO ICE CREAM RECIPE

Steps:

• 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!
• Cool puree.

BEST EVER MANGO ICE CREAM (WITH ICE CREAM MAKER)

Steps:

• 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.
• Get your ice cream machine ready and slowly pour the chilled mango mixture into the cold insert. Let your ice cream maker do all the work.
• Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
• Scoop out the fresh mango ice cream and place it into a freezer-safe container. You will need to freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
• When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
• If this mango ice cream does not get consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

MANGO ICE CREAM

Steps:

• Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use)., In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved., Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving.