Creating a viral propitious mango ice cream recipe combines mangoes’ rich, tropical flavour with a touch of creativity to make it stand out. Here’s a simple, yet delightful recipe to make your mango ice cream at home:
Ingredients:
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3 ripe mangoes (peeled, pitted, and diced)
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1 cup heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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1 tsp vanilla extract
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A pinch of salt
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Optional: mint leaves for garnish, or a squeeze of lime juice for an extra zing
Instructions:
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Blend the diced mangoes until smooth. If you prefer, you can strain the puree to remove any fibrous bits for a softer texture.
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Combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt in a large mixing bowl. Whisk until the sugar is fully dissolved.
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Stir the mango puree into the cream mixture until well combined. Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
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Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes, until it reaches a soft-serve consistency you can also use the mango-shaped silicone mold.
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Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
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Scoop the ice cream into bowls or cones, and garnish with mint leaves or a squeeze of lime juice for a refreshing twist.
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Viral Propitious Mango Ice Cream
Ingredients
- 3 ripe mangoes (peeled, pitted, and diced)
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
- Optional: mint leaves for garnish, or a squeeze of lime juice for an extra zing
Instructions
- Blend the diced mangoes until smooth. If you prefer, you can strain the puree to remove any fibrous bits for a softer texture.
- Combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt in a large mixing bowl. Whisk until the sugar is fully dissolved.
- Stir the mango puree into the cream mixture until well combined. Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes, until it reaches a soft-serve consistency ( you can also use the mango-shaped silicone mold).
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
- Scoop the ice cream into bowls or cones, and garnish with mint leaves or a squeeze of lime juice for a refreshing twist.
