Make your own Mango Ice Cream! Or any kind of ice cream for that matter!
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Gather your ingredients.
Peel the mangoes and set aside the seeds.
Scoop the flesh out of 6 of the mangoes and place in a blender with 1/2 cup of the sugar, the vanilla, and the lemon juice.
Scrape as much flesh as you can off the seeds with a spoon, and squeeze the juice out too, adding the pulp and juice to the blender.
Purée until the mixture is smooth. Set aside.
In a bowl, whisk together the cream, milk, and the rest of the sugar, until the sugar is completely dissolved.
Whisk the mango purée into the cream mixture.
Refrigerate for at least one hour.
While the mixture chills, dice the flesh of the remaining 2 mangoes into small chunks.
Churn the ice cream following the ice cream maker manufacturer’s instructions.
Once churned, place the ice cream in an airtight container and gently stir in the diced mango.
Serve immediately for a soft texture, or freeze for 2 – 4 hours for a firmer texture.
I can’t remember how old I was when I had my first taste of Magnolia ice cream, but I was pretty young. We were visiting my family in the Philippines, and I remember my mom telling me that I would like these exotic ice cream flavors like macapuno (coconut), ube (purple yam), and mango. As per usual, Mom was right — while definitely not the chocolate and vanilla I was used to in the U.S., these tropical flavors quickly became a favorite. Sometimes I can find Magnolia ice cream here in the Dallas area, but the other day I came into a case of mangoes and realized I could make my own at home. Here, the luscious sweetness of mango gets cool and creamy, perfect for a hot summer’s day.