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Ingredients
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Ice Cream Base
Mango Syrup
Topping
Method
Ice Cream Base
- 1
Prepare Mango Puree
In a blender, add the diced ripe mangoes (2 cups). Blend until smooth. You should have a mango puree.
- 2
Mix the Ice Cream Base
In a large mixing bowl, combine the mango puree, heavy cream (1 cup), sweetened condensed milk (1 cup), vanilla extract (1 tsp), and lime juice (1 tbs). Whisk until all ingredients are well blended.
- 3
Chill the Mixture
Cover the mixing bowl with plastic wrap and place it in the refrigerator for about 30 minutes to chill.
- 4
Churn the Ice Cream
After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
- 5
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and place it in the freezer for at least 4 hours or until firm.
Mango Syrup
- 6
Prepare Mango Syrup
In a small saucepan, combine the diced ripe mango (1 cup), sugar (1 tbs), and water (1 tbs). Cook over medium heat, stirring occasionally until the mango breaks down and the mixture thickens slightly, about 10-15 minutes.
- 7
Cool the Syrup
Once thickened, remove from heat and let it cool to room temperature. You can also blend it for a smoother texture if desired.
Serve
- 8
Serve the Ice Cream
Scoop the mango ice cream into serving bowls. Drizzle with mango syrup and sprinkle chopped pistachios (0.5 cup) on top. Enjoy your refreshing mango ice cream!
