So before I tell you about the ice cream, I was wondering, how do you eat a mango? A few years back I was cutting into a mango (my afternoon snack) when a co-worker asked me what I was doing. Clearly I was cutting a mango….duh. He said he’d never seen anyone cut/eat into a mango the way I did. This is how I cut a mango.
I do a tic tac toe cut on each side of the mango and either spoon the squares out or flip it inside out and eat it when it looks like this.
Apparently my co-worker used to peel the mango and sliver pieces off. He said he never bought whole mangoes because he couldn’t get much flesh off it. I think I changed his whole mango world view when I showed him how I cut a mango. I asked Micah how he cuts a mango and he said he wasn’t too sure. He usually enjoyed his pre-cut. Thank goodness he married me.
We ate A LOT of mangoes growing up and usually the Manila/Champagne variety (see below). I know you can get the green/pink/orangey ones at most grocery stores but they just never get sweet enough for me and they tend to be more stringy. The Manila Mango is smaller than the other kind but definitely better. I love the Manila Mango – I may be my favorite fruit.
Anyway, the ice cream. About a week ago Momager brought over 6 golden Manila Mangoes for me. She bought a case and knew that she wouldn’t get through them fast enough. YAY for me. About 2 weeks ago, I borrowed the ice cream maker attachment for the KitchenAid mixer from our friends Dani and Jer. I’ve been toying with the idea of buying the attachment but wanted to try it out first. You know where this is going right?
Sunday dinner this week wasn’t anything huge. It was warm out and we decided to have something light and easy. We went with Panzanella salad which helped us get rid of a lot of random things in our fridge. It’s my favorite salad. For dessert I decided to go with Mango-Coconut Ice Cream. I had mangoes and a can of coconut milk in the pantry and only had to buy half and half.
The ice cream was a partial success. I say partial because I haven’t quite mastered the texture/temperature but the flavor is AMAZING! I don’t usually say things I’ve prepared are amazing but this is. It took all my will power to not shovel the entire thing down. Honestly, so good.
I found the recipe online and made a few slight modifications. You can find the original recipe here.
Here’s my version:
- 5 very ripe cubed manila mangoes
- 1/3 cup plus another 1/4 cup brown sugar
- 2 - 2 1/2 tablespoons fresh lime juice (I used 2 1/2)
- 1 3/4 cups half and half*
- 1 1/4 cups coconut milk
1. In a large bowl, combine the cubed mango with 1/3 cup of sugar. Cover and marinate for an hour in the refrigerator.
2. In a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, stirring occasionally, then remove and cool.
3. Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.
4. In a large bowl, combine the half and half and coconut milk with the remaining 1/4 cup sugar, stirring to dissolve the sugar. Stir in the pureed mango, not beating but stirring gently to mix in. If you like, do a taste test and add more sugar if desired (I added 1 tablespoon).
5. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to manufacturer's directions. If after preparing in the ice cream maker, you find you want a firmer consistency, pack the mango ice cream in a airtight plastic container and place in the freezer for about 2 hours. Remove from freezer 15 minutes before serving.
I didn’t use as much sugar as the recipe because the mangoes were REALLY sweet. I like the natural sweetness better. I also used brown sugar instead of granulated sugar because we ran out of granulated sugar. My big boo boo in making this wasn’t checking the temperature of the freezer. The KitchenAid attachment asks for the freezer to be set to zero degree. Ours was on setting 4 (whatever degree that is). When we took the ice cream out 2 hours later, it was really soft but of course we still ate it. I turned the freezer down to 6 and the ice cream was too hard. I think 5 is clearly the right setting. I’ve almost sold on the ice cream maker attachment. I want to try something like dark chocolate ice cream first. Any recipes you recommend?