Recipes

Mango Puree

1. Dice each mango.
2. Puree the diced mango using a blender, food processor, or stick blender. Add 1 tbsp of water to help the puree process.
3. Pour pureed mangos into a small pot. Cook on medium heat, stirring constantly, for about 8-10 minutes. Test the puree by
4. dragging your finger across the back of the wooden spoon (when cooled). If the path remains there, then the puree is ready.
5. Cool the puree.

Ice Cream

1. Save two tablespoons of the puree for later.
2. Combine the cooled mango puree and condensed milk into a bowl. Whisk until combined.
3. Pour the heavy whipping cream into a separate bowl and beat with a stand or handheld mix until fluffy.
4. Take a scoop of cream and fold it into the mango mixture just to incorporate.
5. Pour the mango mixture into the cream. Fold thoroughly until lump-free. Do not mix like you would cake batter.
6. Pour the combined mixture into a container.
7. Using the saved mango puree, you can add some on top in any line/design desired.
8. Place a piece of parchment paper on the surface if the
9. container does not have a lid.
10. Freeze for 6+ hours.
11. Once the 6+ hours have passed, remove the parchment paper and let the ice cream soften for about 5 minutes.