As I get older time seems to fly by quicker and quicker, especially after having kids. Each year as the children grow, time seems to shrink inversely, each second goes by just a bit faster. When I realized that it’s July already, it hit me that my mom is visiting in 2 weeks. She’s coming from Japan and will stay with us for 2 weeks. Last time she was here was 3 years ago when I gave birth to my daughter, but we’ve seen her a few times since then when we went back to Japan for vacation.
We are so excited to see her but there is so much to do! I have to clean the house inside and out, and we have to finalize our family trip to Seattle, and I have to finish writing up my posts before she comes! Why such panic? Let’s say…she doesn’t think that it’s healthy to sit in front of computer all night (working on the blog) and I also think I should spend as much time with her as I can.
Just when I needed a little more time in my life, my kids’ preschool will be on summer break. Now I have to figure out some activities for two kids in the morning. I really don’t know how I’m going to fit everything I have to do in my 24 hours! It’s going to be a challenge…
So today, I’d like to share a Mango Ice Cream recipe. For the last month or so, I visited quite a few food blogs that had ice cream and sorbet recipes and I just had to buy the ice cream maker for myself. To celebrate the first batch with the new ice cream maker, I wanted to make a flavor that everyone in my family will enjoy. I followed the recipe from Tina‘s site Pinay in Texas Cooking Corner. So please visit her site for the original recipe, and when you are there, take a look around…you will enjoy her delicious Filipino food.
If you follow me on facebook, you probably know what kind of sorbet I’ll be sharing next. We really enjoyed that “secret flavor” as well. Since this site is my “just one cookbook,” I post the recipe here for my reference as well.
Have a great July 4th weekend if you are in the United States, and have a great weekend everyone!
- 3 large mangoes (yields 2 cups)*, peeled, seed removed and cubed
- ¾ cup sugar
- Juice of one lemon (¼ cup), freshly squeezed
- 1 cup heavy whipping cream
- ¾ cup milk
- * My fresh mangoes were not ripe yet (and we can’t wait any longer) so I used Trader Joe’s frozen mangoes instead (thawed).
- Freeze the freezer bowl 24 hours prior to making ice cream. Wrap in a plastic bag so the bowl stays clean.
- In a blender, add mango, ¼ cup sugar, and lemon juice and puree until texture is smooth. Set aside.
- In a large bowl, combine heavy whipping cream, milk, and the remaining ½ cup sugar, stirring to dissolve the sugar.
- Stir in the pureed mango and gently stir to mix.
- Cover and chill the mixture in the fridge for at least one hour. I put it in the freezer for one hour.
- Set up the ice cream maker and press On. When the freezer bowl begins to turn, pour the mixture through the ingredient spout. Mix about 30 minutes or follow manufactures’ instructions.
- If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for 3 or more hours before serving. My end result was still loose similar to frozen yogurt’s texture so I had to freeze it a couple more hours. Then it tasted perfect!
Source: Pinay in Texas Cooking Corner
I take forever to decide how to take pictures and look, ice cream is melting…