For best results, always weigh ingredients where a weight is provided
Equipment
medium saucepan
mixing bowl
ice cream machine
Instructions
To make the mango puree, cut the flesh away from the skin and seed of the mangoes. Discard the skin and seed but add the flesh to a blender and puree until very smooth. Measure out 2 ½ cups into a medium bowl.
Pour the milk, cream, sugar and corn syrup/glucose into a heavy based medium saucepan over low-medium heat. Bring it just to a simmer.
Meanwhile, in a medium bowl, whisk together the mango purée cornflour.
Once the milk mixture is simmering, whisk the mango mixture into it.
Return to the saucepan and cook over medium heat stirring often until it comes to a boil. Let it cook another minute or so until it coats the back of a spoon thickly.
Pour the mixture into a bowl and stir in the lime juice. Cover with plastic wrap then chill for at least 2 hours or overnight before churning.
Pour the mango mixture into the bowl of your ice cream machine and churn according to manufacturers instructions. I churn in my Cuisinart for 40 minutes.
Transfer to a freezer safe container with a tight fitting lid and freeze for 4-6 hours or overnight.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For an even more intense mango flavour, simmer the puree down until very thick. This helps to remove excess water from the mango, hence intensifying the flavour.
Nutrition details are per cup (not per serve) and are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.