Publisher Photo
Publisher Photo
For a deliciously fruity treat on a hot summer day, try this delicious ice cream. Mango is a wonderful tropical fruit which everyone should try!—Gabrielle Berryer, Homestead, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20 min. + freezing

Ingredients

  • 3 to 4 medium mangoes, peeled
  • 1 tablespoon lime juice
  • 1 envelope unflavored gelatin
  • 4-1/2 teaspoons cold water
  • 1 can (5 ounces) evaporated milk
  • 2/3 cup sweetened condensed milk
  • Dash salt

Directions

Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use).
In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving. Yield: 1 quart.
Originally published as Mango Ice Cream in Country Woman April/May 2009, p26

Nutritional Facts

1/2 cup: 167 calories, 4g fat (2g saturated fat), 14mg cholesterol, 71mg sodium, 31g carbohydrate (29g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

  • 3 to 4 medium mangoes, peeled
  • 1 tablespoon lime juice
  • 1 envelope unflavored gelatin
  • 4-1/2 teaspoons cold water
  • 1 can (5 ounces) evaporated milk
  • 2/3 cup sweetened condensed milk
  • Dash salt
  1. Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use).
  2. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
  3. Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving. Yield: 1 quart.
Originally published as Mango Ice Cream in Country Woman April/May 2009, p26

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