Macau Mango Ice Cream
A popular Macau summer dessert combining fresh mango purée with a rich custard base, resulting in a smooth and creamy texture with intense mango flavor.
Ingredients
6 items- Mango 500 g
- Egg yolks 2
- Granulated sugar 100 g
- Whole milk 200 ml
- Heavy cream 200 g
- Lemon juice 1 tbsp (15 ml)
Nutrition
Steps （8 steps）
Peel and pit the mango; blend the flesh into a smooth purée. Set aside.
Whisk egg yolks and sugar until pale and thick, about 2 minutes.
Heat milk in a small saucepan over medium heat until bubbles appear around the edge; remove from heat.
Slowly pour hot milk into yolk mixture while whisking; return to pan and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon, about 5 minutes.
Remove from heat, stir in mango purée and lemon juice. Let cool to room temperature.
Whip cream to soft peaks (ribbons that hold shape). Fold into mango custard until combined.
Churn in an ice cream maker for 25 minutes until soft; if no machine, freeze and stir every 30 minutes for 4 cycles.
Transfer to an airtight container and freeze for at least 4 hours until firm. Serve.
Tips
Serve immediately after churning for soft-serve texture; freeze longer for scoopable ice cream. Use ripe mangoes for best flavor.
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