This year I went Mango crazy,the aroma wafting from them everywhere fresh fruit is sold is intoxicating,so I bought and bought some more…sweet heaven!!! we have had fresh eggless mango mousse,yummy! followed by fresh eggless mango cheesecake and now, inspired by Show me the curry, Mango ice cream. As always, I felt the need to use the basic recipe to enhance the taste sensation. This is a phenomenal, make ahead,bowl your guests over dessert,promise I am not kidding.It is so easy to pu together we enjoy it weeknight,just because ( we have too many mangoes)
Photograph by Rahul Mahtani
Makes 2 pints
3 fresh ripe mangoes, peeled and pith removed.
1 eight ounce container Cool whip
1 Fourteen ounce can condensed milk
juice of half a fresh lemon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt.
Coarsely mash the mango pulp in a large bowl . Pour in the extract,salt and lemon juice.Mix.
Stir in the condensed milk and cool whip. Use an immersion blender or hand whisk to stir all together. Try not to incorporate any air,till will keep the ice cream smooth, creamy and slightly dense. Also will prevent the formation of ice crystals.
Pour into a freezer safe container. Cover tightly. Tap the container on a hard surface to remove any extra air bubbles .
Place in freezer and allow to harden for 6 to 8 hours.