|Mango Ice Cream served in a lemon cup|
Sooner or later I’d like to get an ice cream machine but, for now, I am going to make do with recipes like this one that do NOT require a machine. You’ll be surprised by how creamy and smooth this mango ice cream tastes. Blend the ingredients with a food processor or blender, then freeze—that’s it!
I found this recipe for mango sorbet which I followed with only a few small changes. I took the liberty of renaming it “ice cream” since the recipe contains whipping cream. I would like to try a dairy-free sorbet on my next experiment with mango. I was also so impressed with Chrissy Taylor’s strawberry ice cream, which is also made without an ice cream machine. Strawberry ice cream will be in my dessert bowl this summer too!
3 mangoes, peeled and cubed
1/2 cup sugar
1 tsp lemon
1 cup heavy whipping cream
Step 1: Puree the mangoes and sugar in a blender or food processor
Step 2: Whip the cream to stiff peaks using a standing mixer, whisk, or even a blender (with the mango puree removed). Add the lemon juice.
Step 3: Combine the whipped cream and the mango-sugar mixture in the blender only until just blended.
Step 4: Pour into a freezer-safe container and let the ice cream freeze for about 3 hours. Any less time and the mixture will be soft, but much more time leads to a frozen solid ice cream. No problem if you need to leave the ice cream in the freezer overnight or longer, just allow for a good 30-60 minutes for the ice cream to come back to a consistency just right for eating.
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