When looking at allrecipes.com, my eye caught the title of a five-minute ice cream. The recipe seemed so simple, I had to try it out. I had some mangoes that were going too ripe, so I chopped them up and stuck them in the freezer to try out this recipe.
The taste is pretty good, though the texture isn’t really that of ice cream. It is more like something in between ice cream and sorbet. I guess it is hard to expect an ice cream texture if you aren’t using an ice cream maker to make this.
The original recipe was found on allrecipes.com and was submitted by Pamela Euless-Barker. Her recipe called for strawberries, while I used mangoes. Also, I used slightly less sugar in my recipe, as the overripe mangoes were already very sweet on their own.
Five Minute Mango Ice Cream/Sorbet
- 2 cups frozen mangoes cubed.
- 1/3 cup sugar
- 2/3 cup heavy cream
- Process mangoes in the food processor, until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully blended. Add sugar slowly until reaching desired sweetness. Serve immediately, or freeze for 30 minutes before serving.
- If you eat immediately, it has the texture of melted ice cream. The freezer will firm it up but also makes it more icy.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.