Ingredients:

  • cups ripe mangoes, peeled and cubed (about 450g)
  • tablespoon lemon juice
  • ½ cups heavy cream (double cream)
  • cup whole milk
  • ¾ cup granulated sugar (divided)
  • large egg yolks
  • ¼ teaspoon salt
  • teaspoon vanilla extract

Instructions:

  1. Prepare the Mango: Blend the fresh mango with the lemon juice until perfectly smooth. Chill thoroughly.
  2. Heat the Dairy: In a medium saucepan, combine the cream, milk, and half of the sugar. Heat over medium heat until steaming gently (small bubbles form around the edge); do not boil. Remove from heat.
  3. Whisk Yolks & Sugar: In a separate bowl, vigorously whisk the egg yolks, remaining sugar, and salt until pale yellow and ribbon-like.
  4. Temper the Eggs: Slowly ladle about one cup of the hot milk mixture into the egg mixture while whisking constantly to gently raise the egg temperature.
  5. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a spatula, scraping the bottom, until the custard thickens enough to coat the back of the spatula (Nappe stage, aiming for 170°F–175°F / 77°C–79°C).
  6. Strain and Chill: Immediately pour the custard base through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover the surface directly with plastic wrap and chill in the refrigerator for at least 4 hours, or until ice-cold.
  7. Combine: Once the base is very cold, gently fold in the chilled mango puree.
  8. Churn: Churn the mixture according to your ice cream maker’s instructions (usually 20–30 minutes) until it reaches a soft-serve consistency.
  9. Harden (Ripen): Transfer the churned ice cream to an airtight container and freeze for an additional 2–3 hours until firm enough to scoop.