Yield: ~6 cups

Ingredients:

  • Mangoes (4)
  • Lemon juice (2 tbsp)
  • Sugar (1/4 cup + 1/2 cup)
  • Heavy cream (1 cup)
  • Whole milk (3/4 cup)

Directions:

  1. Freeze freezer bowl for at least 24 hours.
  2. Puree mangoes, lemon juice, and 1/4 cup of sugar until smooth.
  3. In a large bowl, combine cream, milk, and 1/2 cup of sugar.
  4. Gently stir mango puree into cream mixture.
  5. Chill mixture in fridge for at least 1 hour.
  6. Churn in ice cream maker for 30 minutes.
  7. Transfer to an airtight container and freeze until firm.