Ingredients:

  • 2 cups (300g) fresh ripe mango, peeled and diced
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (25g) granulated sugar
  • 2 cups (480ml) heavy whipping cream, cold
  • ½ cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. Puree the mango. Place the diced mango, lemon juice, and granulated sugar into the blender. Process on high until the mixture is completely smooth and glossy. Set it aside to cool down.
  2. Prep the bowl. Pour the cold heavy whipping cream, powdered sugar, vanilla, and salt into your chilled mixing bowl.
  3. Whip the cream. Beat on medium high speed until stiff peaks form. This means when you lift the beaters, the cream stands straight up without drooping.
  4. Combine the bases. Gently pour the mango puree over the whipped cream.
  5. Fold the mixture. Use a silicone spatula to cut through the center and lift from the bottom. Do this slowly until the color is uniform and no white streaks remain.
  6. Fill the container. Transfer the Mango Ice Cream into an airtight container, smoothing the top with your spatula.
  7. Seal the surface. Press a piece of parchment paper directly onto the surface of the mixture. This blocks air from hitting the cream.
  8. Freeze and set. Freeze for at least 6 hours or overnight.