Description
A refreshing and creamy homemade mango ice cream perfect for Easter celebrations.
Ingredients
Scale
- 2 cups ripe mango puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the mango puree, heavy cream, milk, sugar, egg yolks, and vanilla extract until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Serve chilled.
Notes
- Ensure your mangoes are very ripe for the best flavor.
- For a smoother texture, strain the mango puree before using.
- You can add a pinch of cardamom for an extra flavor dimension.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 35g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Keywords: mango ice cream, homemade ice cream, Easter dessert, fruit ice cream, no-churn ice cream