Mango Ice Cream
Gelato-style mango ice cream is quick and easy to make, perfect for a summer dessert!
Serving: 4
Calories: 182kcal
Ingredients
- 2 cups whole milk
- ⅓ cup sugar
- 2 tablespoon cornstarch
- 7 oz mango puree
- a pinch of salt, optional
- basil leaves to decorate, optional
Instructions
- Heat ⅔ of the milk and sugar in a small saucepan over med-low heat, stirring often.
- Mix the remaining milk with cornstarch until completely dissolved. Then add it into the milk and sugar mixture.
- Heat your ice cream base until thickened, stirring often, for about 5-6 min. Do not allow to bring the mixture to a boil.
- Remove from the stove, transfer into a heat-proof container and allow to cool completely. Refrigerate for ½ hour, it should have a pudding-like consistency.
- Fold the mango puree into the ice cream base, then pour the mixture into the ice cream maker.
- Let the machine churn the ice cream for about 20-30 mins, until reaching a dense gelato consistency.
- Transfer into a freezer container and cover with parchment paper or cling film and freeze until ready to serve.
- Decorate with basil leaves and enjoy!
Notes
To make it vegan and dairy-free substitute milk with 1 can (14oz) full coconut milk (shake before use) and use half the sugar, depending to your taste.
Follow the same method.
Follow the same method.
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Nutrition
Calories: 182kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 267mg | Fiber: 1g | Sugar: 29g | Vitamin A: 734IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 0.1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.