Homemade Mango Ice Cream

First and foremost, choose ripe mangoes. The ripeness of mangoes directly influences the sweetness and richness of the ice cream. Peel and cut about three cups worth of mangoes into small cubes.

Blend the diced mango, sugar, and lemon juice in a blender until smooth. Please note from my experience, it's important to balance out the sweetness of the mango with a bit of lemon juice. It cuts through the sweetness and gives an exciting tanginess to the ice cream.

After blending, stir in the heavy cream until everything is well combined. While many may be tempted to substitute heavy cream with lighter creams for a healthier version, I have found that heavy cream gives the ice cream that creamy, indulgent texture that's hard to beat.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-30 minutes.

Transfer the ice cream to an airtight container and freeze for at least 3 hours, or until firm. I recommend using a shallow, flat container for freezing. It helps the mixture freeze more uniformly and makes it easier to scoop later on.

Before serving, let it rest for a few minutes at room temperature to soften up. Scoop into bowls or cones and enjoy your homemade Mango Ice Cream!