INGREDIENTS
1/3 cup sugar
½ cup water
2 pounds ripe mangoes (about 2 largemangoes)
3 tablespoons freshly squeezed lime or lemon juice
2/3 cup heavy or whipping cream
½ cup water
2 pounds ripe mangoes (about 2 largemangoes)
3 tablespoons freshly squeezed lime or lemon juice
2/3 cup heavy or whipping cream
DIRECTIONS
- Prepare a large bowl or pan of ice water.
- In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature.
- Peel and dice the mangoes, discarding the seeds, and puree the mangoes in a blender or food processor with the juice and syrup.
- Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.
- Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.
