For me, summers are all about family trips to India. Of course, there are only a few things we can use to survive the 100+ degree weather for: traveling, family reunions and mangoes. When we land at the airport, we’re greeted with coconut water, mango slices and strangely, a steaming cup of the best coffee you will ever have in your life.
When we come back, eyes heavy with travel withdrawal, jetlag, and memories, there’s only one cure: homemade mango ice cream. Whether you’re in India or Indiana, this no-fuss treat is perfect for those long-awaited summer evenings out in the backyard.
With the Indianapolis sun slowly emerging, there’s no better time to whip up this 4-ingredient treat!
Prep Time: 20 minutesTotal Time: 4 hours
1 ¾ cups mango puree (equivalent to puree from 3 mangoes)
1 ½ cups heavy whipping cream
¼ cup sugar
1 tablespoon vanilla extract
1. Slice and peel mango. Puree along with necessary amount of canned, diced mangoes to obtain 1 ¾ cups of mango puree.
2. In a separate bowl, pour heavy whipping cream and, with whisk attachment, place in freezer for 10 minutes to chill.
3. After 10 minutes, remove from freezer and add ¼ cup of sugar. Using a hand mixer, beat until stiff peaks are formed. Add mango puree and vanilla and fold in using spatula.
4. Pour the mixture into a container and cover with cling wrap. Refrigerate for approximately 4 hours.
5. Remove from freezer. Re-blend mixture lightly to break ice crystals. Scoop out into a bowl and serve.