How lucky am I to have my favorite mango tree in my yard!!! “Julie” mango is like heaven to me especially when is just starting to ripe. I saw mango blossoms on the tree yesterday and although I know there won’t be any mangoes for a while, I can’t help but keep checking the tree. My mother always said if we didn’t have a tree, I would never eat mango because “Julie” mango is one of the more expensive of the fruit to purchase.
Ok enough of me drooling over mangoes. For this recipe, I use the riper mangoes because I find that you get a more intense flavor. Also, you can use any mango you like. You will need……..
- 3 large ripe mangoes, peeled and seed removed.
- 2 cups heavy/whipping/cooking cream
- 2 cup whole milk
- 5 egg yolks
- 3/4 cup granulated sugar
- medium saucepan
- large spoon
- mixing bowl
- fine mesh strainer
- ice cream maker (ice and rock salt may be required depending on your ice cream maker)
- Add mango to blender and puree until a smooth texture is achieved. Set aside.
- Combine milk, cream, and sugar in the saucepan over low heat.
- Stir mixture occasionally until bubbles begin to form around the edges of the pan. While mixture is heating up, whisk egg yolks in mixing bowl.
- Gradually and briskly whisk egg yolks into the steaming mixture until combined. Then stir constantly with a spoon.
- Remove the mixture from heat when it is thick enough to coat the back of the spoon.
- Strain mixture and chill thoroughly (chill for at least 4hrs or cool in an ice bath).
- Add mango puree to chilled ice cream base and gently stir until combined.
- Process in ice cream maker.
- Place finished ice cream in a freezer-safe container and freeze or serve immediately for a soft-serve consistency.