Mango Ice Cream

Mangoes were really cheap last week so I made a bunch of desserts with mango: Thai sticky rice with mango (recipe to follow soon), crêpes with mango filling, and last but not least mango ice cream (which I then served with crêpes for a mango overload ;).

Making ice cream at home is fun and you can certainly control the amount of sugar that goes into the ice cream. I often find the store-bought ice cream to be too sweet for my taste. On top of that, the amount of preservatives is significantly reduced. (Here I'm guessing that there are some preservatives in whipping cream already.) The downside is that you have to put aside some space for your ice cream maker, and if you find yourself making impromptu ice cream often, then you also need to put aside some freezer space to store your cooler "permanently".

There are very few ingredients that go into this recipe. The outcome is awesome for any mango-lover out there.

INGREDIENTS:
For the caramelized mango:
1/3 cup raw sugar
1 mango (11/2 if the small ataulfo mangoes are used)

For the ice cream:
2 mangoes (3 if small ones are used)
1 lime
1/3 cup sugar
1 Tsp molasses
Kosher salt
1 pint heavy cream

METHOD:

Peel the mangoes, remove pits, and cut into dice. Heat the raw sugar in a skillet on medium heat, swirl the sugar around often. Once the sugar has completely melted, add the mangoes and stir. Scrape the mangoes into a bowl, cover, and chill.

Peel the other 2 mangoes, remove pits, and give them a rough chop. Process the mangoes in a blender until you get a puree, add the zest and juice from the lime, molasses, sugar, and salt. Pulse until sugar is dissolved, about a minute. Scrape the puree into a container, whip in the cream, cover, and refrigerate for at least 8hours, overnight is best. If you prefer seeing the lime zest in the ice cream, whisk the zest in with the cream instead.

Freeze the ice cream base according to the instructions for your ice cream maker. When the ice cream is almost done, as in the caramelized mango. Wait till the ice cream is firm. Remove and freeze for at least 2 hours before serving.

And voilà, this is a small portion of what you get:

Spring is here, the weather is warming up, it's the perfect time for some homemade ice cream. I guess peaches would make wonderful substitute for mangoes too. Yum!!!