Mango Ice Cream
You CAN have the mango
- 2 Large - Mango
- 14 Oz - Sweetened Condensed Milk
- 2 Cup - Heavy Cream
- 1/8 Tsp - Yellow Liquid Food Coloring
For Mango puree and reduction: 1. 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). 2. Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. Or measure out the puree to ensure it's reduced to at least 1 cup. Less for more intense mango flavor. For Ice Cream: 1. Combine cooled mango and condensed milk in a bowl. Add food coloring if using. Whisk until combined. 2. Beat cream with a hand held beater or stand mixer until stiff peaks form. 3. Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined. Some lumps are ok. 4. Then pour the mango mixture into the cream. Fold through rather until lump free. Do not mix. 5. Pour into a glass container with a lid 6. Place a piece of baking / parchment paper on the surface of mixture. Then place lid on or using cling wrap. 7. Freeze for 12+ hours. 8. Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve! *If frozen for 24 hours or longer, you will need to allow to thaw a bit for easier scooping