Silky Mango Ice Cream

Whisk together the eggs and sugar in a heat-safe bowl until pale and slightly thickened, about 2-3 minutes.

Place the bowl over a pot of gently simmering water (do not let the bowl touch the water) and continue whisking constantly until the mixture reaches 160°F (71°C) for food safety, approximately 5-7 minutes.

Remove the bowl from heat and let the egg mixture cool to room temperature, stirring occasionally, about 10 minutes.

In a separate chilled bowl, whip the whipping cream to stiff peaks using an electric mixer or whisk.

Gently fold the mango puree into the cooled egg mixture until fully combined.

Carefully fold the whipped cream into the mango mixture in two additions, using a rubber spatula and being careful not to deflate the cream.

Pour the mixture into a freezer-safe container and smooth the surface level.

Freeze for at least 4 hours or overnight until firm, stirring occasionally during the first 2 hours if desired for a smoother texture.