Ingredients:

– 2 large ripe mangoes, peeled and diced

– 1 cup heavy cream

– 1 cup whole milk

– 3/4 cup granulated sugar

– 1 teaspoon vanilla extract

– Pinch of salt

Instructions:

1. Prepare Mango Puree:

   – Blend the diced mangoes in a blender or food processor until smooth.

   – Strain the puree through a fine-mesh sieve to remove any fibers. Set aside.

2. Make Ice Cream Base:

   – In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt.

   – Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved. Do not let it boil.

   – Remove from heat and let it cool to room temperature.

3. Combine Mango and Ice Cream Base:

   – Once the cream mixture is cool, mix in the mango puree until well combined.

4. Chill the Mixture:

   – Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.

5. Churn the Ice Cream:

   – Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.

6. Freeze:

   – Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours, or until firm.

7. Serve:

   – Scoop the mango ice cream into bowls or cones and enjoy!

Tips:

– For a more intense mango flavor, you can add a few drops of mango extract.

– Garnish with fresh mango slices or a sprig of mint for an extra touch.

Enjoy your homemade mango ice cream!