Mango Mint Ice Cream Recipe 465 Recipes

BEST EVER MANGO ICE CREAM (WITH ICE CREAM MAKER)

Steps:

• Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
• Peel and cut up the mangos into large chunks. Add to a blender or a Ninja capsule and add 1/4 cup of the sugar. Blend until it is a smooth puree.
• In a medium bowl, use a hand mixer to beat cream, milk, remaining 1/2 C sugar, & vanilla and beat until combined. Next, add the pureed mango mixture and beat using the hand mixer until combined and smooth.
• Place the bowl in the freezer for 30 minutes so the mango mixture is very cold before it goes into the ice cream insert.
• Get your ice cream machine ready and slowly pour the chilled mango mixture into the cold insert. Let your ice cream maker do all the work.
• Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
• Scoop out the fresh mango ice cream and place it into a freezer-safe container. You will need to freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
• When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
• If this mango ice cream does not get consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

MANGO, MINT AND LEMON ICE CREAM

Steps:

• Separate eggs. Add egg whites and sugar to a metal bowl. (Save yolks for another use.)
• Pour water in a pot to about 1 inch deep to create a water bath. Place the metal bowl over the pot; it should not touch the water.
• With a whisk, beat egg whites and sugar over medium heat until stiff and glossy. Remove the bowl from the water bath.
• Divide the egg whites into 3 portions.
• Peel and halve mango and remove the pit. Reserve half of the mango and finely chop the other half. Puree chopped mango with an immersion blender and fold in 1 portion of egg whites.
• In another bowl, mix buttermilk and sour cream until smooth. Fold in the remaining 2 portions of egg whites. Divide the mixture into 2 portions.
• Rinse lemon with hot water, dry with paper towels and zest few strips of lemon peel from half. Set aside. Grate remaining half of lemon.
• Cut lemon in half and squeeze. Mix 1 teaspoon of lemon juice and lemon zest with 1 portion of the egg white and sour cream mixture.
• Rinse mint, shake dry, and pick off the leaves. Set some aside and finely chop the rest. Mix mint with 2-3 drops of mint oil or extract. Add to the remaining portion of the egg white and sour cream mixture.
• Cover all 3 mixtures with plastic wrap or aluminum foil and freeze for about 2 hours, mixing about every 30 minutes with the immersion blender.
• When ready to serve, cut the reserved mango into wedges.
• Thaw ice cream briefly. Shape ice cream with a small ice cream scoop and distribute flavors in 4 glasses or bowls.
• Garnish with mango slices, mint leaves and strips of lemon peel. Serve immediately.

MANGO MINT ICE CREAM RECIPE - (4.6/5)

Steps:

• 1. Peel mangoes and dice all the meat discarding seeds. Add the meat to a blender and puree. 2. In a sauce pan, add milk, sugar, and mint. Heat to dissolve sugar. Do not boil. 3. Strain sugar milk mixture through a fine sieve. Add cream to mango. Mix well and strain through sieve. 4. Mix well and chill 5. Churn in ice cream maker for 35 minutes according to mfg directed use. 6. Transfer to chilled glass container and freeze for minimum 2 hours. 7. Serve with lotus flower cookies.