Creamy Mango Lime Ice Cream
This is a deliciously creamy and scoopable Mango Lime Ice Cream. It comes together in about half an hour and is made with fresh ripe mangos and a touch of lime. I love that beautiful yellow color the mango gives!
What you need to make Mango Lime Ice Cream
- Mango – make sure you use some very ripe mangos. That will give the best taste and they are easier to blend. If your mangos are not ripe yet, put them in a paper bag for a couple of days. That will help the ripening process.
- Cream and milk – I use a 38% heavy cream and whole milk.
- Sugar – normal white granulated sugar.
- Egg yolks – 6 large egg yolks. If you only have small eggs, then add one more.
- Salt – yep, I use just a little bit of salt to bring out the flavors even more.
- Lime – you can use freshly squeezed or from a bottle.
And that´s all you need. So, let’s get started!
How to make Mango Lime Ice Cream
First you peel the mangos and chop them into small pieces. Then add them to a blender together with the sugar and blend until really smooth.
Now add the heavy cream, egg yolks (see Tips), salt, and the blended mango to a large saucepan. And while whisking, heat the mix over medium heat. We want the mixture to thickens enough, so it can coat the back of a wooden spoon.
Take the saucepan off the heat and mix in the milk and lime. Keep whisking until the mixture cools off.
The last thing we want to do is pour our mix through a sieve. This will remove any solids and you will end up with a nice, soft and creamy ice cream texture.
Chill your mixture for at least a couple of hours in the refrigerator, before you freeze it in your ice cream maker.
Enjoy!
Tips
- Quickly beat the egg yolks together, before you pour them into the cream. This will break them up and I find it a lot easier to mix them with the other ingredients.
Creamy Mango-Lime Ice Cream
Ingredients
- 3 mangos
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup white granulated sugar
- 6 egg yolks
- 1/4 tsp salt
- 1/4 cup lime juice
Instructions
- Peel and chop the mangos into small pieces. In a blender, blend the mangos and sugar until really smooth.
- Add heavy cream, egg yolks, salt and blended mango to a large saucepan. While whisking, heat up the mixture over medium heat, until it thickens enough to coat the back of a wooden spoon.
- Remove from heat and mix in milk and lime. Keep whisk until the mixture cools off.
- Pour the mixture through a sieve to remove any solids.
- Chill the mixture in the refrigerator for a least 2 hours, then freeze in your ice cream maker according to the manufacturer's instructions.
Notes
- Mangos – you want to use really ripe mangos. They will give the best taste.
- Egg yolks – before you add the egg yolks to the cream, quickly beat them together. This way it is easier to mix them with the other ingredients.
