Equipment
- 1 stand mixer or hand mixer
- 1 bowl
Ingredients
- 2 large ripe mango, pureed
- 60 mL lime juice , (1 medium lime)
- 480 mL heavy whipping cream, cold
- 396 grams sweetened condensed milk
- tiny pinch fine sea salt
Method
- Separate the flesh of the mango from it's peel and the pit. Place the fresh into a food processor or blender with the lime juice. Pulse on high until the mangos are completely pureed.2 large ripe mango pureed, 60 mL lime juice (1 medium lime)
- Place the heavy whipping cream into a large bowl or the bowl of a stand mixer and use an electric mixer, fitted with a whisk attachment, to beat the heavy cream until stiff peaks form (I start on slow speed so it doesn't splash and increase the speed as it thickens).480 mL heavy whipping cream cold
- Then add in the sweetened condensed milk, 2/3-3/4 of the mango puree and the salt and mix just until it's fully combined.tiny pinch fine sea salt, 396 grams sweetened condensed milk
- Use a rubber spatula to make sure it's all mixed in and spread half of the ice cream into a deep pan.
- Drop globs of mango puree on top of the ice cream and use a knife to swirl it back and forth.
- Repeat with the second half of the ice cream and mango puree.
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.
Notes
If your mangos aren't as ripe, they might be more dry and may require a little extra liquid. Just add an extra ounce of lime juice or water.
Recipe can easily be cut in half or doubled.
Nutrition
Calories: 315kcalCarbohydrates: 30gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 64mgPotassium: 268mgFiber: 1gSugar: 29gVitamin A: 1256IUVitamin C: 18mgCalcium: 149mgIron: 0.2mg