Bring the rich taste of Alphonso mangoes to life in a creamy homemade ice cream. This recipe combines smooth mango pulp, chilled cream, and condensed milk, then lets your Rasoishop Ice Cream Maker do the churning for a silky, scoopable dessert.

Ingredients

• ✔ 400 g Alphonso mango pulp - about 3 medium mangoes
  
• ✔ 300 ml chilled heavy cream
  
• ✔ 150 ml sweetened condensed milk
  
• ✔ 1 Tbsp Lime juice
  
• ✔ 2 Tbsp Sugar, only if the mangoes need extra sweetness

Instructions:

1. ✔ Prepare the mango pulp: Blend the Alphonso mango pulp until completely smooth, then pass it through a sieve. This helps remove fibres and gives the finished ice cream a smoother texture.
2. ✔ Check the sweetness: Taste the mango pulp before adding sugar. Alphonso mangoes can vary in sweetness, so add sugar only when necessary.
3. ✔ Add the lime juice: Stir in the lime juice. It helps keep the mango flavour bright once frozen without making the ice cream taste strongly of lime.
4. ✔ Prepare the ice cream base: Whisk together the mango pulp, chilled cream, and condensed milk until evenly combined.
5. ✔ Chill: Refrigerate the mixture for about 1 hour before churning. Starting with a cold base helps the ice cream churn smoothly.
6. ✔ Churn in the Rasoishop Ice Cream Maker: Pour the chilled mango mixture into your Rasoishop Ice Cream Maker and churn for about 20 minutes, until smooth and creamy.
7. ✔ Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for about 4 hours before serving.

Mango Ripple Tip

Hold back a few spoonfuls of mango pulp and ripple it through the ice cream as you transfer it to the freezer container. This gives you beautiful pockets of mango flavour in every scoop.