Homemade Mango Ice cream

I hope you are having a great summer.   It’s been a very busy, but great summer for me so far.

Mango ice cream, ice pops, and ice candy are staple treats in our home during summer.  I usually purchase one to two boxes of mangoes and make large batches of ice cream with different milk ingredients due to my children’s allergies.  It’s a lot healthier compared to a store-bought ice cream. A refreshing snack  and a great way to cool down during hot days.

I’ve been trying to scale down fat and sugar contents of what I eat.   So, I made this mango ice cream unsweetened and with only two ingredients for minimal calories.  A great way to enjoy it without the guilt.  The mango is naturally sweet, so adding sugar is unnecessary.  I prefer naturally sweetened treats. However, you can go ahead and add sugar or honey if you prefer it sweeter.  🙂

You will need:

• 5 large very ripe Manila mangoes
• 1 to 1 1/2 cup unsweetened Almond milk or 1 can (12 oz./354 ml) Evaporated milk

Directions:

• Scoop out the mango flesh and place in a Ziploc bag. Freeze.
• Remove the frozen mango from the freezer.
• Leave it out in room temperature just until the mango slightly softened; cut in smaller sizes.
• In a blender, add the slightly softened mango and milk of your choice. Blend until smooth.
• Transfer in a container and freeze overnight.
• You can serve the ice cream in a bowl or in an ice cream cone.  Enjoy! ❤

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