Ingredients
- 4 mangoes, peeled and cubed
- 2 cups heavy whipping cream
- ¾ cup packed dark brown sugar
- ¼ cup light corn syrup
- 4 tablespoons spiced rum
- ½ teaspoon kosher salt
What Makes This Recipe So Good
This ice cream is creamy, sweet, and bursting with fresh mango flavor. It’s a perfect treat for hot days and brings a tropical twist to your dessert table. The natural fruit taste makes it refreshing and satisfying without being too heavy.
Cooking Advice
- Use ripe, sweet mangoes for the best flavor.
- Chill the mixture well before freezing to get a smoother texture.
- Stir the ice cream every 30 minutes while freezing to prevent ice crystals.
- Chill the mixture well before freezing to get a smoother texture.
- Stir the ice cream every 30 minutes while freezing to prevent ice crystals.
Directions
Tos the mangoes, cream, brown sugar, and corn syrup into a blender or food processor. Blend everything on high for about 30 seconds until smooth. Pour the mixture into a sealed container, then stir in the spiced rum and a pinch of salt. Pop it in the fridge and let it chill for at least 8 hours, or overnight if you have the time. When you're ready, pour the cold mixture into your ice cream maker and let it do its thing—usually around 20 minutes. Once it’s nice and creamy, transfer it to an airtight container and freeze it for another 4 hours or until it’s firm enough to scoop. Enjoy!
How To Plate This Dish
Serve in small bowls or cones and garnish with fresh mango slices or a sprinkle of toasted coconut. It pairs wonderfully with a drizzle of honey or a few mint leaves for a fresh touch.
Food Storage Tips
Keep the ice cream in an airtight container in the freezer to maintain its flavor and texture. For best taste, consume within one week. Let it sit at room temperature for a few minutes before scooping to soften slightly.
