Helado de mango(mango ice cream) is one of those recipe that triggers wonderful memories of summer and family. Some of my most fond memories of summer are the many trips my family and I made to Monterrey, Mexico.
I remember my brothers and I would shout out with joy once school was out, “Ninety nine days off!” I am still in awe of my parents courage to travel cross country in a used station wagon with 8 kids. Two days and two nights, is what my Dad would tell us repeatedly, on how long the trip to Monterrey would be from Los Angeles. After a few years, we came to know the special landmarks and rest areas in the Yuma, Arizona, Las Cruces, New Mexico and the halfway point El Paso, Texas. We made so many memories in each one of those places. The one that stands out is running across the hot asphalt with no shoe on! Lol! What the heck was I thinking? Most times we would arrive at 2 a.m., then came the task of trying to quietly wake my abuela so she could let us in. On occasion we would arrive in the late afternoon and my Dad would honk the horn upon our arrival! My cousins, tias and tios would appear from no where all merging towards my abuelitas big blue house. Kids running in all directions, kisses and hugs all around and then and only then did the real summer begin for us. And it would not be summer in Mexico without my Tia Minerva’s helado de mango. She prepared it without fail and lovingly shared it with us. For today’s recipe, I share with you a lighter version of helado de mango. #foodieforlife #familymemories
Helado de Mango
I purchased that ice cream container a few years back when I was making homemade ice cream more often. Finally had this chance to use it.
Other fruits I would like to try with this recipe: Peaches, strawberries, raspberries and bananas. Not sure if the pineapple would react with the milk. Next test!
On this day, I only had 2 large mango, but I would add 3 for more mango flavor and color next time.
This was the perfect size holder for this recipe.
A little topping of dulce de leche and chopped pecans….
A Trip down memory lane……Those were magical times.
My abuelita Sarita….How I loved her so….
The big blue house…..la casa de mis abuelos
The Country Squire Station Wagon……
Ingredients
- 3 large fresh mango diced
- 14 ounce can of sweetened condensed milk
- 1/2 cup light sour cream
- 1/2 cup 1% milk
- 1/4 cup egg substitute
Instructions
- Add all ingredients to the blender and blend on high until smooth. Freeze in an airtight container overnight. Yields about 1 1/2 quarts.
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Con esta calor quedara bien esta rica nieve .
Si verdad Martha? Una receta muy facil! Saludos desde Nueva York.
Does it have to have a raw egg? The thought of eating a raw egg isn’t very appealing.
Linda, the egg makes it more creamy. Without the egg the texture is a little different. You could use egg substitute if you prefer. I understand.
My grocery store sells pasteurized eggs that I think could be used here in this recipe.