Mango Ice Cream

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READY IN: 5hrs 45mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel, cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.
  • The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.
  • Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice & zests and process again. Combine with half and half, remaining 1/2 cup sugar, and the vanilla extract. Cover and chill for four hours.
  • Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.
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