Peel the mangoes and cut away as much flesh from the stones as you can. Blend the chopped mangoes, limejuice, corn syrup and salt in a food processor, blend until smooth, pausing the machine to scrape down the sides once or twice.
Pour the pur?e through a strainer to remove any fibrous bits of mango, you should be left with about 1? cups of pur?e, set to one side
In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the cornflour and set aside.
Bring the milk to a simmer in a heavy, medium saucepan and slowly beat the hot milk into the eggs and sugar.
Pour the mixture back into the pan and place over a low heat and stirring constantly with a whisk or wooden spoon cook until the custard thickens slightly (Be careful not to let it boil or the eggs will scramble).
Remove from the heat and pour the custard through a strainer into a large, clean bowl, let the custard cool slightly, then stir in the mango pur?e and double cream, cover and leave in the fridge until cold preferably we leave it overnight.
Stir the chilled custard, and then freeze in one or two batches in your ice cream machine according to the manufacturer?s instructions. When finished, the ice cream will be soft.
For firmer ice cream, transfer to a container and freeze at least 2 hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6|
|Calories from Fat: 179 (50%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||26 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 587.4mg||181 %|
|Sodium 37.4mg||1 %|
|Potassium 203.6mg||5 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 36.9g|
|Protein 8.6g||12 %|
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Calories per serving: 355
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