This year turned out to be a very good year for mangoes in our area. For a time, the mango tree out front had some branches weighted so heavily with fruit that they reached the ground. When you are harvesting up to 10 mangoes a day you must quickly figure out what to do with them. And while some of the standard options are great, such as dehydrating and making mango salsa, the heat of the summer requires a cool, sweet treat: mango ice cream.
5-6 ripe mangoes
1 cup heavy whipping cream
1 tablespoon lemon juice
*For a softer ice cream, you can add up to a cup of simple syrup (equal parts water and sugar, heated to dissolve). We choose to forgo any additional sweetener.
First, deseed and peel the mangoes, capturing as much juice as possible. Add the mangoes and any captured juices to the blender with the lemon juice (and optional simple syrup, if using) and blend completely. Add in the cream and stir to combine. Store in the refrigerator for several hours until mixture is completely cool.
Once the mixture is completely chilled, freeze according to the directions on your ice cream maker.