Mango ice cream with cornstarch

We will begin by preparing the mango puree, which will be the base of our ice cream. To do this, peel the mangoes and remove the pulp so that you get approximately 4 cups of mango chunks. At this point, we are going to place the mango chunks in the blender and try to grind them in the best possible way.

In a saucepan, mix the cornstarch with the water until completely dissolved and free of lumps. Add the sugar to the saucepan and mix well. Bring the saucepan to medium heat and cook the mixture, stirring constantly, until slightly thickened.

In a separate bowl, mix the heavy cream, lemon juice and vanilla essence (if you decide to use it). Add the cooled cornstarch mixture to the bowl and mix all ingredients well until smooth.

Add the mango puree to the cream and cornstarch mixture. Mix gently until all ingredients are fully integrated. Make sure the mango puree is evenly distributed so that each scoop of ice cream has a delicious mango flavor.

Pour the mixture into a tub or ice cream mold. Cover the surface of the ice cream with plastic wrap, making sure it is in direct contact with the mixture to prevent ice crystals from forming. This will help maintain a smooth and creamy texture.

Place the tub or mold in the freezer and leave it there for at least 4 hours, or until the ice cream is completely frozen. It is important to allow enough time for the ice cream to reach the desired consistency.

Once the mango cornstarch ice cream is frozen, remove the tub from the freezer. If you used an ice cream mold, carefully unmold it according to the manufacturer's instructions. If you used a tub, remove the plastic wrap.

Now comes the most awaited moment: serve and enjoy! Serve generous scoops of mango ice cream in cups or ice cream cones. You can garnish each serving with fresh mango slices or sprinkle some shredded coconut on top for an extra tropical touch.