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10 minutes
750 minutes
- 4 mangoes, peeled and cubed
- 0.75 cup packed dark brown sugar
- 0.25 cup light corn syrup
- 4 tablespoons spiced rum
- 0.5 teaspoon kosher salt
- In a blender or food processor, puree mangoes with cream, brown sugar, and corn syrup until smooth, about 30 seconds on high speed.
- Pour the mixture into an airtight container, adding in the spiced rum and salt. Chill in the refrigerator for 8 hours or overnight.
- Transfer the mixture into an ice cream maker and follow the manufacturer's instructions to freeze for approximately 20 minutes. Once done, place the churned ice cream into an airtight container and freeze until firm, approximately 4 hours.
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