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Freeze the freezer bowl 24 hours prior to making ice cream. Wrap in a plastic bag so the bowl stays clean.
In a blender, add mango, ¼ cup sugar, and lemon juice and puree until texture is smooth. Set aside.
In a large bowl, combine heavy whipping cream, milk, and the remaining ½ cup sugar, stirring to dissolve the sugar.
Stir in the pureed mango and gently stir to mix.
Cover and chill the mixture in the fridge for at least one hour. I put it in the freezer for one hour.
Set up the ice cream maker and press On. When the freezer bowl begins to turn, pour the mixture through the ingredient spout. Mix about 30 minutes or follow manufactures’ instructions.
If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for 3 or more hours before serving. My end result was still loose similar to frozen yogurt’s texture so I had to freeze it a couple more hours. Then it tasted perfect!