Mango Pineapple Ice Cream Recipes

HOMEMADE MANGO ICE CREAM RECIPE

Steps:

• Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
• Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
• Cool puree.

MANGO PINEAPPLE ICE POPS

Steps:

• Place Reddi-wip, juice, mango, pineapple, sugar and coconut extract in blender container. Blend mixture until smooth.
• Pour mixture into popsicle molds. Cover; insert sticks. Freeze at least 8 hours or overnight. Remove from molds. Serve immediately.

MANGO-PINEAPPLE ICE CREAM

Steps:

• In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
• Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.
• While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).
• Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.
• Blend fruit in a food processor or blender to a puree consistency.
• Stir the pureed fruit into the milk and egg mixture. Mix thoroughly.
• Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturer's instructions.
• Transfer to plastic container and place in the freezer for an hour before serving.
• Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

MANGO PINEAPPLE ICE CREAM ...NO MACHINE NEEDED

Steps:

• Cut and smash up mango until its in a coarse pulp.
• In a bowl combine the milks and add a few drops of the food coloring to give it a very light orange color. One to two drops should be enough.
• Drain pineapple well, add pineapple and mango to bowl with milks and stir well with a large spoon.
• Fold in whipped cream until well incorporated, the whip cream will dissolve some in the mixture.
• Pour into a large plastic container and freeze for at least 6 hours but more may be needed depending on temperature of freezer.