So, it’s currently mango season and I went berserk when I saw them on the shelves around town. Not realizing they were not my favorite ones, Alfonsos, I bought 2 kilograms of them and took them home to find out they were the sour kind. Well, now that I have them I can’t just throw them to waste! So, I decided to peel, de-seed and cube them all and place into a container and then into the freezer.
A few nights later, I thought, “Since the mangoes are sour, what if I made ice cream out of them?” The result – YUMMILICIOUS!!! Here’s how I made my Homemade Mango Ice Cream.
500 g mango, seedless and cubed
300 ml double cream
100 g caster sugar
juice of 1 lemon
First puree the cubed mangoes with a hand blender or blender. FYI, I have had my mangoes frozen and defrosted so it is nice and cold. However, if they are not cold, be sure to chill the entire mixture first before placing it into the ice cream maker.
After pureeing the mangoes, add in the cream, caster sugar and lemon juice. Mix it well before putting it into the ice cream maker and churn according to manufacturer’s recommendation. In my case, I churned it for 20 minutes. Once done, place it into a suitable container and freeze.
If you do not have an ice cream maker, pour the mixture into a bowl that can be placed into the freezer. Cover it with a cling wrap and put it in the freezer. After an hour, remove the bowl from the freezer and give it a good whisk with a hand whisk or electric mixer. Cover it again and return to the freezer. After a couple of hours, remove and whisk it again. When nearly firm, give it a final whisk before transferring the mixture into a suitable container to freeze.
Let it freeze for a couple of hours before serving!