Ingredients:
- large ripe mangoes (about 900g), peeled and pitted
- tablespoon fresh lime juice
- cup heavy whipping cream (at least 35% fat)
- cup whole milk
- /4 cup granulated sugar (150g)
- large egg yolks
- /8 teaspoon salt
- teaspoon vanilla extract
Instructions:
- Prepare the Mango Purée: Blend the peeled mango chunks with the lime juice until completely smooth. Pass the mixture through a fine-mesh sieve to remove any fibrous bits. Chill the purée thoroughly.
- Warm the Dairy: In a saucepan, combine the heavy cream and whole milk. Heat gently over medium heat until steaming, but do not boil. Remove from heat.
- Temper the Yolks: In a separate bowl, whisk the egg yolks and sugar vigorously until pale. Slowly drizzle about 1/3 of the hot milk mixture into the yolks while continuously whisking (tempering).
- Cook the Custard: Return the tempered mixture to the saucepan with the remaining milk. Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spoon (reaching 170°F–175°F/77°C–80°C).
- Chill the Base: Immediately strain the finished custard base through a fine-mesh sieve into a clean bowl. Stir in the salt and vanilla extract. Let cool slightly.
- Combine and Mature: Whisk the chilled mango purée into the cooled base mixture. Cover the surface directly with plastic wrap and chill completely in the refrigerator (minimum 4 hours or overnight).
- Churn: Pour the cold base into your ice cream maker and churn according to the manufacturer's instructions (usually 20–30 minutes), until it reaches the consistency of soft-serve.
- Harden: Transfer the soft ice cream to an airtight container. Press plastic wrap directly onto the surface and freeze for a final 2–3 hours to firm up to proper scooping consistency.