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Ingredients
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Mango Ice Cream Base
Acid Stabilizer (optional for texture)
Finish & Garnish
Method
Mango Ice Cream Base
Prepare mango puree
Peel and dice fresh ripe mangoes (about 3 large or ~4 cups diced) and place in a blender. Blend until completely smooth. Measure out 3 cups of mango puree. If your mangoes are very fibrous, press the puree through a fine mesh sieve to remove fibers.
Dissolve sugar
In a medium bowl, whisk the 3 tablespoons granulated sugar into 1 cup whole milk until mostly dissolved. This helps prevent gritty sugar in the finished ice cream.
Combine base ingredients
Stir the mango puree into the milk-sugar mixture. Add 1 cup heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt. Whisk until uniform.
Add lime juice (optional)
Whisk in 1 tablespoon fresh lime juice. The acid brightens flavor and helps balance sweetness; it also slightly stabilizes the texture. If you prefer no tang, omit or reduce to 1 teaspoon.
Chill the mixture
Cover the bowl and chill the mixture in the refrigerator for at least 2 hours or until thoroughly cold (overnight is fine). Chilling improves churn results and texture.
Churn
Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes depending on your machine). If you are using a no-churn method, pour into a shallow container and freeze, stirring vigorously every 30 minutes until set (3–4 hours).
Finish & Garnish
Fold in diced mango (optional)
If using extra diced mango, fold in the 1 cup of small-diced mango pieces gently into the churned ice cream right at the end of churning (reserve a few pieces for garnish). This gives pleasant fruit bites in the finished ice cream.
Serve with lime zest & Tajín
Scoop the ice cream into bowls or cones. Immediately sprinkle each serving with about 1/4 teaspoon lime zest and 1/4 teaspoon Tajín per scoop (adjust to taste). For a consistent ratio, use the remaining 2 teaspoons lime zest and 1 teaspoon Tajín to garnish approximately 4 servings. Optionally top with reserved diced mango.