As I get older time seems to fly by quicker and quicker, especially after having kids. Each year as the children grow, time seems to shrink inversely, each second goes by just a bit faster. When I realized that it’s July already, it hit me that my mom is visiting in 2 weeks. She’s coming from Japan and will stay with us for 2 weeks. The last time she was here was 3 years ago when I gave birth to my daughter, but we’ve seen her a few times since then when we went back to Japan for vacation.
We are so excited to see her but there is so much to do! I have to clean the house inside and out, and we have to finalize our family trip to Seattle, and I have to finish writing up my posts before she comes! Why such panic? Let’s say…she doesn’t think that it’s healthy to sit in front of the computer all night (working on the blog) and I also think I should spend as much time with her as I can.
Just when I needed a little more time in my life, my kids’ preschool will be on summer break. Now I have to figure out some activities for two kids in the morning. I really don’t know how I’m going to fit everything I have to do in my 24 hours! It’s going to be a challenge…
So today, I’d like to share a Mango Ice Cream recipe. For the last month or so, I visited quite a few food blogs that had ice cream and sorbet recipes and I just had to buy the ice cream maker for myself. To celebrate the first batch with the new ice cream maker, I wanted to make a flavor that everyone in my family will enjoy. I followed the recipe from Tina‘s site Pinay in Texas Cooking Corner. So please visit her site for the original recipe, and when you are there, take a look around…you will enjoy her delicious Filipino food.
If you follow me on Facebook, you probably know what kind of sorbet I’ll be sharing next. We really enjoyed that “secret flavor” as well. Since this site is my “just one cookbook,” I post the recipe here for my reference as well.
Have a great July 4th weekend if you are in the United States, and have a great weekend everyone! I take forever to decide how to take pictures and look, ice cream is melting…
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Mango Ice Cream
Ingredients
- 2 cups mango (peeled and cubed; from about 3 mangoes)
- ¾ cup sugar (divided)
- ¼ cup lemon juice
- 1 cup heavy (whipping) cream
- ¾ cup whole milk
Instructions
- Before You Start…Please note that this recipe requires 8.5+ hours of chilling, churning, and freezing time.
- Freeze the ice cream freezer bowl for 24 hours prior to making the ice cream. Wrap it in a plastic bag so the bowl stays clean.
- To a blender, add 2 cups mango, ¼ cup sugar, and ¼ cup lemon juice. Purée until smooth. Set aside.
- In a large bowl, combine 1 cup heavy (whipping) cream, ¾ cup whole milk, and the remaining ½ cup sugar, stirring to dissolve the sugar.
- Add the puréed mango to the cream mixture and gently stir to mix.
- Cover and chill the mixture in the refrigerator for at least 4 hours. I put it in the freezer for one hour.
- Set up the ice cream maker with the freezer bowl and press On. When the freezer bowl begins to turn, pour the mango ice cream mixture through the ingredient spout. Churn for about 25–30 minutes or follow the manufacturer‘s instructions.
- If you desire a firmer consistency, transfer the ice cream to an airtight container and store it in the freezer for 4 hours before serving.
Notes
Nutrition
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