That’s right! No hand churning or automatic ice cream maker is required to dish out this fruity treat. The secret lies in substituting condensed milk and cream for the two traditional ingredients of cream and eggs. Add pureed mangoes, and the result is a creamy, delicious summer scoop that rivals the store-bought variety.
Carmen Miranda would go mad over this little tropical number, and fittingly so. Not long after her birth near Porto, Portugal, her family moved to Brazil where her father got involved in the produce business. We suppose that’s what is beneath her famed tutti frutti headgear! Miranda (1909-1955) was one of the first ambassadors of Latin American pop culture and the highest paid woman in Hollywood.
Recipe and instructions follow.
- 2 large ripe mangoes or enough to make 2 cups puree
- 14 oz sweetened condensed milk (1 can)
- 2 cups heavy whipping cream (cold)
- 1/8 tsp yellow liquid food coloring (optional)
- Mint leaves and fresh mango slices for garnish (optional)
- Dice the flesh of the mango. Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a nonstick skillet over medium low heat. Stirring constantly, cook for 8 – 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second. Or, measure out the puree to ensure it’s reduced to at least 1 cup or less.
- Cool puree.
- Combine cooled mango and condensed milk in a bowl. Add food coloring if desired. Whisk until combined.
- Beat cream with a handheld beater or stand mixer until stiff peaks form.
- Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined – lumps are okay.
- Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
- Pour into a container with a lid. Glass is best..
- Place a piece of baking/parchment paper on the surface.
- Freeze for 12+ hours.
- Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
- If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoopable consistency. Serve with garnish or other desired toppings.
Recipe taken from the following source: recipetineats.com, Author Nagi