Mango Ice Cream

So, last week I was perusing the Internet and I came across a recipe for mango ice cream from A Baker's House that does not need an ice cream maker to make.  It immediately piqued my interest and I set it aside to make this week while I was on vacation.

This recipe, being so easy and inexpensive (I paid less than $3 for all the ingredients) is a great way to entertain the kids. We made it this morning and took it to grandma's house as a treat for everyone.  I had to wrestle my father-in-law for the left-overs, he won :)

While good, this wasn't my favorite recipe.  Because of the whipping cream it tasted a lot like flavored whipped topping.  I think in the future I'll modify the recipe a little bit and actually use it as a dessert topping instead of ice cream.

With that being said;  the "ice cream" is fairly tasty, easy to make and we had some fun in the kitchen.  I would definitely recommend trying it out if you're looking for something to do with the kids and/or a light dessert.

Mango Ice Cream 
3 mangoes, peeled & cubed
1/2 cup sugar
1 tsp lemon
1 cup heavy whipping cream

Note:  Color isn't necessarily indicative of a ripe mango.  A ripe mango will yield slightly to pressure, it's not unusually for a few dark spots on a ripe mango.

Once your mangoes are peeled (I used a carrot peeler) and cubed you will need to puree them in a food processor or blender along with 1/2 cup sugar.

With a beater, beat the whipping cream until soft peaks form (like you would for whipped topping).  Fold in the mangoes and lemon.

Freeze for about 3 hours.  Less than that and your ice cream will be soft, more than that and the ice cream will be to hard.  If frozen for more than 3 hours, thaw the ice cream for about 1/2 hour prior to eating

Enjoy!

This recipe has been featured at:  My Favorite Finds

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