- 4 mangoes, peeled and cubed
- 2 cups heavy whipping cream
- 3/4 cup packed dark brown sugar
- 1/4 cup light corn syrup
- 4 tablespoons spiced rum
- 1/2 teaspoon kosher salt
- Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
- Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
09/20/2019
recipepes.com
the captain's mango ce cream, recipe
PT15M
PT1H
5
455 calories