Mango Ice Cream Recipe

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 1/2 cup Mango pulp

1 cup Heavy cream

1/2 cup Milk

1/2 cup Organic cane sugar

1 pinch Salt

Directions

Blend the sugar, milk, and salt in a bowl with a hand blender until sugar is dissolved.

Add in the heavy cream and mango pulp and mix with a spatula.

Optionally, refrigerate the mixture for 1-2 hours before churning.

Stir the mixture and transfer it to the ice cream maker bowl.

Churn the mixture for 25 minutes.

Mango ice cream is ready with soft serve consistency.

Transfer the mango ice cream to a freezer-safe container.

Freeze the ice cream for about 5-6 hours before serving.

Nutrition

• Serving Size: 0.5 cup
• Calories: 199 kcal
• Total Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3.5 g
• Cholesterol: 34 mg
• Sodium: 29 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 0.3 g
• Total Sugars: 23 g
• Protein: 2 g