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Recipe Summary

Yield: Makes 1 quart

Ingredients

Ingredient Checklist

2 large ripe mangoes, peeled and cubed (about 1 1/2 cups)

3 tablespoons freshly squeezed lemon juice

1/3 cup plus 2 tablespoons sugar

1 egg

2 egg yolks

1/2 cup milk

1 cup heavy cream

Gallery

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Yield: Makes 1 quart

Makes 1 quart

Ingredients

Ingredients

  • 2 large ripe mangoes, peeled and cubed (about 1 1/2 cups)
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup plus 2 tablespoons sugar
  • 1 egg
  • 2 egg yolks
  • 1/2 cup milk
  • 1 cup heavy cream

Directions

Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.

Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer’s instructions.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Homemade Mango Ice Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Homemade Mango Ice Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest