Ingredients
– 2 cups ripe mangoes (peeled and diced)
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
Instructions
Blend the diced mangoes into a smooth purée. You should have about 1 1/2 cups of purée.
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, lemon juice, and vanilla extract until the sugar is completely dissolved.
Add the mango purée to the mixture and whisk until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Scoop and enjoy your homemade mango ice cream! 
