Recipe courtesy of Fany Gerson
Mango Ice Cream: Helado de Mango
- Level: Easy
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: about 4 cups
Ingredients
1 pound ripe mangoes (about 3 medium)
2 cups half-and-half
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Directions
- Peel the mangoes, cut up the flesh in large chunks and set aside. Heat the half-and-half with the sugar in a small saucepan over medium heat and cook, stirring once in a while, until the sugar is dissolved. Add the vanilla, set aside and cool.
- Once the half-and-half has cooled, put in a blender with the mango and salt and blend until smooth. Strain and process in your ice cream machine following the manufacturer's instructions.
Cook’s Note
The ice cream in the video is made with mamey fruit, a wonderfully velvety, luscious fruit but a bit difficult to find. If you can find them, look for ones that are not too firm but you can press slightly without feeling a gap between the skin and the flesh. Mango is another wonderful fruit that abounds in Mexico and makes a delicious ice cream for sure!
