Mango Ice Cream

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Mango Ice Cream

Post  justmecookin on Tue May 18, 2010 12:20 pm

Mango Ice Cream

3 to 4 medium mangoes, peeled
1 tablespoon lime juice
1 envelope unflavored gelatin
4-1/2 teaspoons cold water
1 can (5 ounces) evaporated milk
2/3 cup sweetened condensed milk
Dash salt

Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use).

In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.

Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving. Makes 1 quart.

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