Mango Icecream

  

INGREDIENTS

 2large mangoes, ripe and juicy – to make 2 cups puree 

395 g / 14 oz sweetened condensed milk (1 can)

2 cups thickened cream / heavy cream / whipping cream , cold

 

• 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).
• Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it’s reduced to at least 1 cup – less is even better!
• Cool puree.

Ice Cream

• Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
• Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
• Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined – lumps is fine (this is just to lighten it up a bit).
• Then pour the mango mixture into the cream. Fold through  rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
• Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
• Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
• Freeze for 12+ hours.
• Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
• If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.

Recipe Notes:

1. Reducing the mango puree by half is key to a) intenser mango flavour in the ice cream 2) avoiding tiny fine bits of icicles (really tiny, barely there) in the ice cream. This is because using plain pureed mango that hasn’t been reduced has a much higher water content and the water is what causes the icicles. You can actually skip the step of reducing the mango puree. Just be aware that you will notice some fine bits of iciness in the ice cream. Doesn’t bother me at all, it is still SUPER creamy!!  2. Between 12 to about 18 hours of freezing, the ice cream only needs a couple of minutes to soften before being easy to scoop and serve. After that, the ice cream becomes harder and will need around 5 minutes. The unique thing about this recipe is that the ice cream doesn’t go from rock hard to melted liquid, it will soften so it’s scoopable like traditional ice cream you buy in tubs from the shops!

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