Mango Ice Cream
I bought a tray of very ripe mangos for $5 and this was a great way of making that luscious flavour last.
I bought a tray of very ripe mangos for $5 and this was a great way of making that luscious flavour last.
- Carbohydrate 49.923175 g
- Cholesterol 129.265 mg
- Fat 23.71658 g
- Fiber 2.04749994575977 g
- Protein 3.687555 g
- Saturated Fat 14.3118025 g
- Serving Size 1 1 Serving (229g)
- Sodium 46.632 mg
- Sugar 47.8756750542402 g
- Trans Fat 1.390358 g
- Calories 414 calories
Step-by-step
- Blend all ingredients and refrigerate for 2 hours.
- Pour into icecream machine and churn until it reaches a firm consistency.
Traditional custard-based ice creams require stovetop heating and tempering eggs to prevent curdling, but this no-cook method relies on direct homogenization in a blender before chilling the liquid base down to 40 degrees Fahrenheit. The high sugar content in ripe fruit depresses the freezing point, meaning the churning mechanism must work harder to build crystal structure inside the canister. Whole dairy provides sufficient fat globules to trap air during agitation, though substituting coconut milk at a one-to-one ratio yields a lighter frozen dessert if avoiding animal proteins. Blending the fruit fibers thoroughly with the dairy prevents icy pockets from forming during the three-hour solidification window. Enzyme action in fresh fruit can destabilize milk proteins if left sitting too long, so keep the chilling phase strictly capped at two hours before moving the base directly into the machine. Operating an electric ice cream maker requires the freezer bowl to drop below zero degrees for at least twenty-four hours beforehand to ensure proper wall freezing. Churning should stop immediately when the mixture reaches a thick, soft-serve consistency resembling whipped butter, avoiding over-agglomeration of the fat.
