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Greek-style Mango Ice Cream

A delicious and refreshing ice cream that's easy to make at home.
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Course Dessert
Cuisine Greek

Equipment

  • Ice cream maker

Ingredients
  

  • 1 ½ cups ripe mangoes pureed (from about 2 large mangoes)
  • 1 cup heavy cream
  • ¾ cup whole milk
  • ½ cups sugar
  • ¾ cup Greek yogurt (plain, full-fat)
  • 4 large egg yolks large
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp lemon juice (freshly squeezed)
  • ¼ tsp salt

Instructions
 

  • In a saucepan over medium heat, combine the milk, heavy cream, sugar, and a pinch of salt. Stir until the sugar dissolves, then remove from heat.
  • In a separate bowl, whisk the egg yolks until smooth. Slowly add a ladle of the warm milk mixture to the yolks while whisking to temper them.
  • Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
  • Remove from heat and stir in the mango puree, honey, vanilla extract, and lemon juice for a slight tang.
  • Strain the mixture through a fine sieve to ensure a smooth texture, then let it cool to room temperature.
  • Once cooled, whisk in the Greek yogurt until fully combined.
  • Refrigerate the mixture for at least 4 hours or overnight to enhance the flavors.
  • Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
  • Transfer the ice cream to an airtight container and freeze for a few hours to firm up before serving.

Notes

  • Use ripe, sweet mangoes for the best flavor and natural sweetness.
  • I recommend the Cuisinart ice cream maker to make your life easier and your ice cream better!
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