Low fat mango ice cream base

A simple, low fat (6%) mango ice cream. The low fat and high mango content helps mango be the dominant flavor. Inulin is a good fat replacement to help with texture.

Tasting notes

• Scoopable direct from the freezer

• Texture is comparable to higher fat recipes, smooth and rich feeling

• Flavor could be punched up a bit more, next time:

  • Use citric acid
  • Use riper mangoes
  • Use even more mango

None of the ingredients require heat (no egg yolks, guar hydrates cold), so this recipe comes together quick and easy.

1. Remove the skins and seeds from the mango and puree in a food processor or blender
2. Mix dry ingredients to prevent clumping
3. Add milk, cream, and corn syrup to the mango and blend briefly
4. Add dry ingredients and blend again
5. Transfer to fridge to age overnight.
6. Churn