Mango Chili Lime Ice CreamDisclaimer: This post is sponsored by Real Seal.
Sweet. Spicy. Tart. No need to pick one, nope. You’re going to get all of that in every spoonful. If you like mangoes you’re going to love this supped up mango ice cream. Just like every summer in our house, our ice cream maker bowl stays in our freezer. We like it to be ready when we are to mix up a batch of frozen fabulousness.
Which is quite often if the number of ice cream recipes posted on our little site is any indication. Go ahead and search ice cream or gelato here on our little neck of the interwebs, right up there at the top in the search box. See it? We’ve got something for everyone. I’m pretty sure we could open up an ice cream beach caddy but eh who has time for that.
You can make this with fresh or frozen mangoes. You’ll need to START with about 4 cups of mangoes. I decided to go with frozen because I just so happened to have a bag in my freezer. I’m all about using what we have on hand. If you’ve got fresh, go ahead and get your chop on.
Then bust out the blender and puree that baby up. Once you’ve pureed it you’ll end up with about 2 cups of puree, which is what we’re aiming for.
We’ll follow that up by making the ice cream base. It’s the same base my Mom taught me (if it ain’t broke, don’t fix it) and one that I’ve been using for all the years. Now I’m not a patient person in the best of times, but for ice cream I can begrudgingly be patient.
Everything has to CHILL. All the way out. You’ll need to let the base come to room temperature and then allow it to chill completely. Not somewhat, not moderately. Completely. As in COLD.
Once that orange awesomeness is chilled out, break out your ice cream maker and get your churn on. Serve up Mango Chili Lime Ice Cream on a sugar cone, in a waffle cone, in a cup or just in a spoon if you can’t get that far. No worries, it’s all good.
Disclaimer: This post is sponsored by Real Seal. I was compensated for my time. Opinions are my own. Always have been. Always will be.
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