dining
  
After the harvest...
So now you have a year's supply of frozen mango chunks in plastic ziplock bags in your freezer, your old ice cream maker is but a fond memory, and you still want to make some mango ice cream. What to do?
Try this recipe.
Mango Ice Cream, without an ice cream maker
Ingredients:
3 cups frozen mango chunks
1 cup white sugar
4 cups whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Thaw the mangos in a bowl, then stir in 1/2 cup of the sugar
Cover, leave the mixture in the refrigerator overnight
Drain the mixture, saving the liquid for later use
Purée the mangos in a blender
In a seive, collander or coarse strainer, separate out any fiber from the mangos, and discard the fibrous stuff
Mix the strained mangos with the liquid that you saved
Heat the cream in a saucepan over medium heat, beating with a whisk or an electric mixer, until it gets frothy, then turn heat down to low and continue to beat for one more minute
Remove the cream from the heat and let it cool
Once the cream is at about room temperature, stir it together in a bowl with the mango/sugar mix, the remaining sugar, the vanilla extract and the salt
Beat the mixture with a whisk or an electric mixer until it becomes frothy
Cover, place in a freezer
When the mixture is partly frozen but not frozen hard --- after a couple of hours or so in the freezer --- stir it up with a big spoon and return it to the freezer
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