Ingredients
- Mangoes: 2 to 3 large, very ripe mangoes (blended to obtain approximately 500 ml of pulp).
- Sweetened condensed milk: 1 box (approximately 397 g).
- Whole liquid cream: 400 ml to 500 ml (must be very cold, at least 30% fat).
- Lemon juice: 1 tablespoon (to enhance the taste and prevent oxidation).
- Optional: A drop of vanilla extract or small pieces of fresh mango for texture.
Instructions
1. Preparation of the mango base
- Peel the mangoes and remove the flesh from the stone.
- Blend the flesh in a blender until you obtain a perfectly smooth consistency.
- Add the lemon juice and sweetened condensed milk. Reserve this mixture.
2. Whip the cream
- In a large previously cooled bowl, pour the very cold liquid cream.
- Use an electric mixer to whip the cream until stiff (be careful not to over-whip or it will turn into butter).
3. Mixture
- Gently incorporate the mango/milk mixture into the whipped cream using a spatula.
- Use a “folding” motion (circular and up and down) rather than stirring vigorously so as not to cause the cream to fall back. This guarantees a light and airy ice cream.
4. Freezing
- Pour the mixture into a freezer-safe container or cake pan.
- Smooth the top with a spatula.
- Cover with plastic wrap (make sure the wrap touches the surface of the cream to prevent ice crystals from forming).
- Freeze for at least 6 to 8 hours, ideally overnight.
Serving
- Remove the ice cream from the freezer about 5 to 10 minutes before serving so that it softens slightly to make it easier to form balls.
- You can add a fillet of Mango Confit which we translated earlier for even more deliciousness!