Creamy Mango Chili Lime Ice Cream
A creamy, tropical frozen treat with a hint of spice and tangy lime. Rich in protein and healthy fats, this mango chili lime ice cream is easy to make at home and perfect for summer indulgence or meal-prep-friendly dessert.
Equipment
- 1 Stand mixer
- 1 heavy-bottomed saucepan
- 1 Wooden Spoon
- 1 Glass jar (for serving)
- 1 Ice Cream Maker
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 4 tablespoons granulated sugar extra
- 3 cups whole milk
- ¼ teaspoon kosher salt
- 2 cups mango puree
- 1 teaspoon chili powder
- 3 tablespoons fresh lime juice
Instructions
- Prepare the Egg Mixture: Begin by cracking 6 large egg yolks into the bowl of your stand mixer. Add 1 cup of granulated sugar to the yolks. Using the whisk attachment, beat the mixture on medium speed for 3–5 minutes until it turns pale yellow, smooth, and creamy. This step is essential for incorporating air into the eggs, which helps create a silky, smooth ice cream texture.Set this mixture aside once ready.
- Heat the Milk Base: Pour 3 cups of whole milk into a heavy-bottomed saucepan. Add the remaining 4 tablespoons of sugar and 1/4 teaspoon kosher salt. Stir the ingredients together to ensure the sugar dissolves completely. Place the saucepan over medium heat, gently warming the milk mixture until small bubbles form along the edges. Do not let it boil, as overheating can curdle the milk. Once tiny bubbles appear, remove the pan from the heat.
- Incorporate Mango, Chili, and Lime: While the milk mixture is still warm, add 2 cups of mango puree, 1 teaspoon of chili powder, and 3 tablespoons of fresh lime juice. Stir thoroughly with a wooden spoon until all ingredients are fully combined. The mango adds natural sweetness, the chili gives a gentle spicy kick, and the lime adds a bright, zesty flavor, creating a balanced tropical taste.
- Temper the Eggs: Tempering prevents the eggs from scrambling when combined with the hot milk. Gradually pour the warm milk mixture into the egg-sugar mixture in small, steady streams, whisking continuously. Take your time—adding the milk slowly ensures a smooth custard base without lumps. Once fully combined, transfer the mixture back into the saucepan.
- Thicken the Custard: Return the saucepan to medium heat. Cook the mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This usually takes 5–7 minutes. To test, run your finger along the back of the spoon; if the line stays clean, your custard is ready. This thickening step is crucial for achieving the rich, creamy texture typical of high-quality ice cream.
- Cool the Mixture: Once thickened, remove the custard from the heat. Allow it to cool at room temperature for 15–20 minutes. For faster cooling, place the saucepan over an ice bath, stirring occasionally. Cooling prevents the mixture from overcooking and prepares it for proper chilling in the refrigerator.
- Chill in the Refrigerator: Transfer the custard into a clean container, cover it tightly with plastic wrap, and refrigerate for at least 4 hours, or overnight for best results. Chilling allows flavors to meld together and ensures the mixture is cold enough for the ice cream maker to churn effectively.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker, following the manufacturer’s instructions. Churn until it reaches a thick, creamy consistency. Depending on your machine, this may take 20–30 minutes. Churning incorporates air into the mixture, giving your ice cream its light, airy texture.
- Freeze for Serving: Transfer the freshly churned ice cream into a freezer-safe container or individual glass jars for serving. Cover tightly and freeze for at least 2–4 hours to allow it to firm up to a scoopable consistency.
- Serve and Enjoy: Scoop the ice cream into bowls or cones. Garnish optionally with fresh mango slices, a light sprinkle of chili powder, or a tiny lime zest twist for added visual appeal and flavor. Enjoy the perfect combination of creamy sweetness, zesty lime, and a gentle chili kick.
Notes
- For best flavor, use ripe, sweet mangoes for the puree.
- Adjust the chili powder to taste; start small for mild heat.
- Make sure the milk is warm, not boiling, before adding to eggs.
- Allow custard to cool completely before churning to prevent texture issues.
- Ice cream can be served soft-serve immediately after churning or frozen for firmer scoops.
- Use an ice bath for faster cooling if in a hurry.
- Optional: garnish with lime zest or chili flakes for extra flair.
