Mango Ice Cream
- 2 cups fresh mango (4 - 6 mangoes)
- 1 cup sugar
- 1 tablespoon lime juice
- 2 cups light cream
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons of toasted coconut as garnish, optional
- Handful of mint sprigs as garnish, optional
Cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.
The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.
Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.
Bring the cream and milk to a boil. Cool. Combine with the chilled mango, remaining 1/2 cup sugar, and the vanilla extract.
Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.
Yield: 6 Cups