Mango Crunch Ice Cream

Preparation

Step 1

Prepare the mango purée. Peel the mangoes and cut the flesh into cubes. Blend with an immersion blender until smooth and homogenous. Add the lemon juice and vanilla extract, then mix well. Refrigerate while you prepare the rest.

Step 2

Prepare the biscuit crunch. Coarsely crumble the Breton biscuits into irregular pieces. Melt the butter in a pan, add the biscuit crumbs and brown sugar. Sauté over medium heat for 3 to 4 minutes, stirring, until the pieces are well coated and slightly caramelized. Let cool completely on a plate.

Step 3

In a large bowl, combine the mango purée with the sweetened condensed milk. Gently fold in the heavy cream. Taste and adjust sweetness depending on the mango ripeness. Pour the mixture into the ice cream maker and churn for 25 to 30 minutes until creamy.

Step 4

When the ice cream is set but still soft, fold in the cooled biscuit crunch using a spatula. Mix quickly to distribute evenly without crushing the pieces. Transfer the ice cream to a loaf pan or airtight container and smooth the surface.

Step 5

Freeze for at least 4 hours, preferably overnight. The texture will firm up while staying creamy thanks to the condensed milk preventing crystallization. Cover the surface with plastic wrap directly on the ice cream to prevent ice crystals.

Step 6

Remove the ice cream 5 minutes before serving. Using an ice cream scoop dipped in hot water, form nice scoops. Serve in cups, sprinkle with remaining biscuit crunch, and garnish with fresh mango cubes and a mint leaf. Summer in a bowl.