Updated: Jun 28
Mango season in Miami
Summer in Miami means mangoes. All the trees bloom in January, filling the air with mango flower aroma and pollen. A few months later, the juicy tropical fruits dangle from the trees like ornaments, showcasing all sorts of beautiful reds, oranges, yellows, and purples.
The season really brings community
together. In Miami, you don't need your own mango tree. Your neighbors, the strangers two blocks away, your friends, and your family all donate Publix bags worth of mangoes. Pretty soon, you've got too many to know what to do with! yes, I realize it's a good problem to have! The best thing about this recipe is that you don't have to make all the mango ice cream right now. You can process the fresh mangos and freeze the pulp so you can make mango ice cream year-round!
To prepare the mangoes, I peel them and puree the fruit into liquid in the Vitamix. I separate what I'll use for the recipe and store the rest in Zip-loc bags in the freezer.
I used the Cuisinart 2 Quart Ice Cream, Frozen Yogurt & Sorbet Maker to make this and it's quite quick and easy. You have to freeze it for a day ahead of time but it's pretty straight-forward otherwise.
...and while the ice cream maker says it makes 2 quarts, I've found I can make up to 3 quarts if play my cards right!
So without further ado, here is the recipe!
Yield: 3 quarts
1 3/4 cup mango puree
1 1/4 cup heavy cream
3/4 cup whole milk
1/4 cup sugar (or less, depending on how sweet your mangoes are)
Pinch of salt
In a large bowl, blend or whip together the sugar and milk until the sugar has dissolved.
You can do this by hand or with a blender- blend the milk, heavy cream, and mango puree until well blended.
Add your mixture to the ice cream maker and turn it on. Allow it to churn for about 20 minutes.
Store the ice cream in freezer-safe containers. You can enjoy it immediately, or save for later!
Let me know if you try it, and what you think!