lemon tart, and his froyo is always topped with an assortment of berries. This is why I was absolutely shocked when he loved the cookies and cream ice cream so much because if he had his pick, I'd be making raspberry gelato instead.
When I saw this recipe for mango ice cream, I knew it was something Ryan would love. What I didn't expect was how much I would love it! Though I love ice cream in any form, fruit-flavored ice cream is never my top pick....until now. I think I could eat this sweet and refreshing ice cream every day! Before I even froze the mixture in the ice cream maker, I was smitten, ready to pour it into a cup and drink it.
Have you bought yourself an ice cream maker yet?! Quick! Make this while mangoes are still in season!
One Year Ago: Coconut Fluff Dip
Mango Ice Cream
from sweetersalt, adapted from David Lebovitz's Perfect Scoop
-3 mangoes, cut into chunks
-1/2 cup water
-1/2 cup sugar
-1 cup half and half
-1/2 cup sour cream (I used light)
-1/2 tsp vanilla extract
1. Cook mango chunks in a medium sized pot with 1/2 cup water over medium heat until mango is tender and fragrant (about 10 minutes). Stir in sugar and allow mixture to come to room temperature.
2. In a blender, puree the mango liquid with the sour cream, half and half, and vanilla extract until smooth. Place liquid mixture in the fridge overnight, until completely chilled.
3. Remove mango mixture from fridge and freeze according to your ice cream maker manufacturer's instructions.