Mango Ice Cream

I was going to make avocado ice cream using the recipe from the Food Network Magazine, however we could not find the avocados and I saw the mangoes and thought I would do a substition. I did eventually find the avocados, but had already made up my mind to do the mango ice cream. I was a little worried on how it was going to turn out, especially since I was not sure how the lime component was going to work with the mango. I did turn out delicious. It was easy to make make since you don't have to deal with the cooking with eggs to make a custard.

So if you ever get a Food Network magazine, there is always a little booklet that can be torn out and has 50 recipes. The latest magazine has avocados and the avocado recipe is number 49.

For the mango ice cream I substituted two mangos for the avocados. So mango pureed 1 1/4 cup whole milk, 3/4 cup sugar, and the juice of two limes. Then add 1 1/4 cup of heavy cream. Refrigerate for  at least two hours before churning it in the ice cream machine. In my case it is a KitchenAid attachment.

Several notes; I have never dealt with fresh mango, so it was a messy process working around the hard core to remove the soft fleshy part of the mango. I also added more heavy cream then stated. I bought a pint of heavy cream (which is 2 cups). I separated the 1 1/4 cups I needed and added milk to the remainder to make up the 1 1/4 cup of milk.

So I did make a shake with mango ice cream and some frozen strawberries. That turned out delicious too.