Ingredients
Units
Scale
- 1 cup sugar
- 1 cup water
- 1 cup mint leaves
- 2 ripe mangos, peeled & diced, yields ~ 2 cups of mango
- 1 tbsp peeled and grated ginger, fresh
- 2 tbsp freshly squeezed lime juice
- Pinch of salt
- 3/4 cup heavy cream
Instructions
- Combine – in a small saucepan, the sugar, water, and mint and bring to a boil. Continue to let simmer until the sugar is completely dissolved.
- Remove from heat and let the mint steep, about 30 minutes.
- Pour syrup into a glass jar through a mesh strainer to remove mint leaves; let cool.
- Place the diced mango in a food processor and add 1/4 cup cooled syrup*, ginger, lime juice, and salt.
- Blend until super smooth. Taste to see if more simple syrup needs to be added (my mangos were super sweet and I only needed about 1/4 cup to help get the right consistency. You can add more, but add 1/4 cup at a time).
- Pour the mango puree into the ice cream maker and press start. Once it starts mixing, slowly pour the heavy cream into the mixer, so it combines with the mango puree. Once frozen, transfer into a freezer safe container and freeze for at least 4 hours.
- Serve and enjoy!
Notes
*Mangos come in all different sizes. The yield from my mangos gave me about 2 cups of mango. If your mangos are smaller, you might need a third mango, and if your mangos are larger, you might need just a tad less. Again, it’s right around 2 cups of mango.
*I have my mint simple syrup made up ahead of time. Start by adding just 1/4 cup, as you do need to add some to help it liquefy, but you also don’t want to add too much or it’s just too darn sweet! Add another tablespoon at a time until you reach your desired level of sweetness. If you don’t have mint, it will just be a simple syrup, but the mint with mango and ginger is a great flavor combo
- Prep Time: 5
- Cook Time: 20
- Category: Desserts