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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.
Stella and Daniel Antic'S RECIPE NOTES:
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.