Ingredients for making mango ice cream. If you are using fresh mango puree, strain it before adding into the milk-cream and adjust the sweetness according to your taste.
In a big pot, heat sugar, milk and heavy whipping cream at medium heat until the sugar dissolves. Turn off the heat once it has completely dissolved.
In another big pot, add ice cubes. Place the milk pot into the ice bath and allow the milk to cool.
Once the milk, sugar and cream mixture completely cool down, add mango puree, mango extract, salt and vanilla extract. Mix it very well.
Transfer the mango mixture into a container and keep it in the fridge for chilling.
Also keep the ice cream maker bowl in the freezer for 7-8 hrs. The next day, turn on the ice cream maker, and pour the mango mixture into the frozen freezer bowl.
Let it mix until the mixture has a thick consistency (about 15-20 minutes). The mixture will have a soft creamy texture. Turn off the ice cream maker.
Transfer the mango ice cream into an airtight freezer container. Cover it and keep it in the freezer for 2-3 hrs for firmer consistency.
Scoop and serve as a cool dessert.
Heavenly delicious homemade mango ice cream is ready.
Top it off with some mango pieces.
Enjoy it over the summer with your family and friends.
Recipe Notes
If you are using fresh mango puree, strain it using a strainer before making ice cream.
Adjust the sweetness according to your taste.
Do not add mango puree into hot milk mixture otherwise the milk might curdle.