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Mango Season is on FIRE, and the season just getting started. My usual mango suppliers have been extra generous with me this season, and I make sure that their mangoes do not go to waste. Some of the fruits get eaten as-is. Other mangoes get sliced or chopped and used in cakes and fillings. I puree and strain those that are too far gone to slice, but not far enough to go in the trash. Then, I use that mango puree in all sorts of ways. This is where mango ice cream comes in.
When I first started Mango Madness, I always made mango ice cream using a custard-base. This guaranteed the smooth and creamy consistency that I love in my ice creams. Recently, I read somewhere that you can achieve that same creamy texture by making ice cream with condensed milk. Something about the condensed milk mimics the properties of a custard base, which ensures a smooth and creamy product without ever turning on your stove. The ice cream base comes together in a matter of minutes, and mangoes that would have otherwise gone ignored are reborn as a delicious mango ice cream!
Smooth, creamy, refreshing mango ice cream. And, with very little effort! As the Barefoot Contessa would say, “How bad can that be?”
And so, there you have it. Be advised, though, that homemade ice cream doesn’t last as long as store-bought. So, eat it fast. Otherwise, it can get freezer burn.
Mango Ice Cream (Egg Free)
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups strained mango puree
- 1 can sweetened condensed milk
- 1/2 tsp vanilla extract
Directions
In a medium bowl, gently stir all of the ingredients together. Cover and refrigerate until very cold.
When cold, freeze in your ice cream maker according to the manufacturer’s directions. Store the mango ice cream in a freezer-safe container.
Makes about 1 1/2 quarts