I bought some Ataulfo mangoes at Costco last week planning on making a yummy salsa with them, but my week got crazy and the mangoes became too ripe for salsa.  I didn’t want to let them go to waste so I made homemade ice cream with them.  I happen to have an ice cream maker, but you can also make this by just freezing the mango mixture and stirring it a few times before it completely freezes to keep it smooth.  It was a great summer treat!

 

Mango Ice Cream
Ingredients
  1. 2 cups ripe mangoes peeled, pitted and diced, (it was 6 ataulfo mangoes, but probably only 4 of the larger kind most grocery stores carry)
  2. 1 cup coconut milk
  3. 1/2 cup heavy cream
  4. 2 tbsp corn syrup ( helps with texture but you can omit)
  5. 1 tbsp lemon juice
  6. 1 tsp vanilla extract
  7. 1 cup of whole milk ( you can save fat and calories and go for skim if you choose to)
  8. 1/2 cup sugar
  9. 2 egg yolks
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Instructions
  1. Place diced mangoes, coconut milk, cream, corn syrup, lemon juice and vanilla in a blender and blend until completely smooth and set aside.
  2. Whisk together the egg yolks and sugar with a pinch of salt in a large bowl. Heat milk in a medium saucepan until it just begins to boil, remove milk from heat and slowly pour into the egg yolk and sugar mixture while whisking. Return the mixture back to the pan and bring to a boil until mixture thickens and forms a custard, about 2-3 minutes. Remove from heat and stir the custard into the mango mixture. Strain the mixture in a fine sieve to remove any chunks or strings from the mangoes. Let the custard cool to room temperature and then chill for about 3 hours. Once completely chilled you can follow the directions on your ice cream maker to freeze the ice cream. If you do not have an ice cream maker place chilled custard in an air tight, freezer safe container in the freezer for 2 hours, stir and continue to freeze until solid enough to scoop.
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