Tropical Bliss: Dive into the Creamy Delight of Mango Pistachio Ice Cream
Learn how to make delicious Mango Pistachio Ice Cream. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
Gather these ingredients to start your journey into creating this delightful dessert:
- 2 ripe mangoes, peeled and diced
- 1 cup shelled pistachios, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- Optional: a squeeze of fresh lime juice for added zing
If you’re unable to find fresh mangoes, feel free to use frozen ones. And for a dairy-free version, substitute the heavy cream and milk with coconut cream and almond milk respectively.
Instructions
- In a blender, puree the diced mangoes until smooth. If you’re like me, you might enjoy leaving a few small chunks for texture.
- In a medium saucepan over medium heat, combine the milk, sugar, and salt. Stir until the sugar dissolves completely, about 3-4 minutes.
- Remove the saucepan from heat and stir in the heavy cream and vanilla extract. Allow this mixture to cool to room temperature.
- Once cooled, fold in the mango puree and chopped pistachios. Here, I love to sneak a taste to ensure the flavors are just right.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm. This waiting period is the hardest part for me, but it’s so worth it!
Find it online: https://artofeasycooking.com/mango-pistachio-ice-cream/
