No ice cream maker...No problem!
I spend a fair amount of time using the internet to search for new and different recipes. I found this one online. I also have tons of cookbooks and love to pour through them. And, of course, I use my own blog to search for recipes I have made in the past that I have forgotten about.
2 large ripe mangos (2 1/4 cups mango chunks equal about 2 cups puree)
1 14 oz. can sweetened condensed milk
2 cups heavy cream, whipped
Dice the flesh of the mango removing both skin and stone. Puree in a blender or food processor then measure out 2 cups mango puree. Pour the puree into a nonstick skillet and cook over medium heat, stirring constantly for 8-10 minutes. As it reduces you lose some volume, but that is OK. I ended up with 1 1/2 cups puree. When you are able to drag a wooden spoon across the puree and the path remains clean you are at the right reduction.
Combine cooled mango and condensed milk in a bowl. Whisk until well combined. I decided not to strain the mango puree through a fine-mesh sieve as I thought the little pieces of mango would bring extra texture and flavor. They did.
Beat the heavy cream until soft peaks are formed. Take a scoop of mango puree and mix gently, but thoroughly until mostly combined. This will lighten the mango puree before the rest of the cream is added.
Let it soften a couple minutes before scooping and serving.
With all these beautiful mangos, the week before I made Mango Sorbet, which has a more mango-y flavor and no heavy cream or evaporated milk so gentler on the waistline. On these hot pre-summer days in southern Arizona they are both a wonderful treat!
Scroll to the end of the blog to get the recipe for Mango Sorbet.
I have just enough mangos left to make a Mango Sponge Cake and will share that with you soon!
NEXT I AM GOING BACK TO ITALY
TO SHARE A RECIPE FOR PORCHETTA!