Homemade ice cream without an ice cream maker is the trend of the summer (here's the recipe!)

• 9 oz mango
• Juice of 1 lime
• 1 tablespoon cornstarch
• 2/3 cup water
• 3/4 cup heavy cream (30% fat)
• 2/3 cup sugar

To decorate:

• Grated coconut or lime zest (optional)

Dilute the cornstarch with cold water and pour the mixture into a saucepan. Add the sugar and fresh cream, then stir with a whisk. Cook over medium heat, bringing slowly to a boil, without stopping stirring. Once it reaches a boil, lower the heat and let it thicken for 3 minutes, stirring constantly. Remove from heat and allow to cool completely.

Squeeze the lime juice and cut the mango into small pieces. Blend everything until smooth and homogeneous puree.

Mix the mango puree with the cooled base. Pour the mixture into an ice cream tub, cover with plastic wrap and place in the freezer for at least 3 hours.

After the freezing time has elapsed, blend the ice cream with an immersion blender to make it creamy. Close with the lid and let sit in the freezer overnight. The ice cream is ready to serve, garnished as desired with grated coconut or lime zest.

If you want to substitute mango in your homemade ice cream recipe without an ice cream maker while maintaining the same creamy texture, you can opt for fruits that are naturally rich in pulp and have good density. Ripe bananas are the best choice: sweet, soft and very creamy, perfect for creating ice cream with a velvety texture without adding dairy. Well-ripened peaches and apricots also work very well, because they have dense, silky flesh that blends easily without being too runny.