Mango Ice Cream

This week I found the good non-fibrous tasty mangoes in Auchan. I couldn’t resist trying out my new sorbetièr (ice cream maker) to make mango ice cream with them. Delicious!!!

Mango Ice Cream

2 large ripe mangoes, peeled and pitted

250 mL (1 cup) 2% (partially skimmed) milk

45 mL (3 Tbsp) 35% (heavy or whipping) cream

30 mL (2 Tbsp) light brown sugar

10 mL (2 tsp) fresh lemon juice

Dice 1/2 of one mango and chill in the fridge. Purée remaining mango in a blender or food processor. Add milk, cream, sugar, and lemon juice; blend until sugar dissolves. Freeze the mixture according to ice cream maker recommendations (or use food processor method below*). When the ice cream is partly frozen, stir in chilled mango. Serve immediately once the ice cream is completely frozen or transfer to a container to store in the freezer for up to 1 week.

*Food Processor Method: Chop mango and freeze in a single layer for a minimum of 5 hours until solid. Pulse frozen mango with sugar until coarsely chopped. Add the mixture of milk, cream and lemon juice through the feed tube and process until smooth. Serve immediately or transfer a container to store in the freezer for up to 1 week.