Mango Ice Cream
Smooth and luscious, this homemade Mango Ice Cream transforms just six ingredients into the kind of frozen treat you can't stop raving over.
Servings: 8 ½ cup servings
Ingredients
- 2 large fresh mangoes, peeled and chopped OR about 3 cups thawed, frozen mango chunks (2 cups pureed)
- ½ cup sugar
- ⅛ teaspoon kosher salt
- ¼ teaspoon vanilla extract
- ¾ cup whole milk divided
- ¾ cup heavy cream
Instructions
- Place the mango in the blender along with ½ cup of milk. Puree until smooth. Add the sugar, salt, vanilla, remaining milk, and cream. Pulse to combine and then pour into the ice cream maker.
- Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
Notes
Milk, half and half, or a combination of milk and cream may be used to make this ice cream.
Dairy combinations for this ice cream:
1 cup milk + 1 cup cream
2 cups half and half
2 cups milk
2 cups coconut milk (for a dairy free option)