Blend the mango until smooth, add the lemon juice, sugar and vanilla and blend again.
Blender
2
Whip the cold cream until firm and holding its shape.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
3
Fold the puree of the mango into the whipped cream gently, until the mixture is even.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
4
Transfer to log cake pan lined with plastic wrap, cover and freeze at least 6 hours, without stirring.
Loaf panFreezer
5
Move the ice cream from the freezer to the counter 10 minutes before serving, so it's easy to scoop.
6
Serve in slices, with fresh fruit.
121calories
1 gprotein
9 gcarbs
8 gfat
● protein 3%● carbs 32%● fat 64%
Per serving (95 g), of 8 servings
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⚖ About the ingredients
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
