Mango is one of my favourite fruits. It just tastes like a tropical paradise. After all these spring showers I’m anxious for summer, so this adds a little extra sunshine to my day. It also reminds me of my trip to Hawaii last year. We would get home-made fresh ice cream from a small corner store, and mango was one of my favourites. I find myself thinking about it a lot, actually, especially when the foulness that is the long Canadian winter starts wearing me down. What I really wanted was a little bowl of sunshine.
This recipe was a total experiment and I was so thrilled that it worked out. I could envision the flavour I wanted in my head but I had no idea how it would turn out in reality. It turned out lovely. Lots of fresh mango flavour, creamy, light, perfectly sweet. This recipe is a keeper for sure. Churn up a batch and pretend you’re floating on the ocean in a tropical paradise.
- 1.5 cups of heavy cream
- .5 cups + 2 Tbs of mango juice
- ¼ cup + 2 Tbs sugar
- 2 large egg yolks
- 1 large mango peeled and cut into chunks
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, mango juice, and ¼ cup of the sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat and allow to cool slightly.
- 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 8) Take the mango pieces and extra 2 Tbs each of mango juice and sugar and blend until smooth in your blender or food processor.
- 9) Run the mango puree through a fine mesh strainer and into a storage container and refrigerate. (*the fine mesh strainer isn’t necessary but it does keep out the little stringy bits of the mango and makes for a smoother ice cream).
- 10) Combine the custard base and puree. Churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
- *Note that I have not tried making this with frozen mango! I live by man little fruit and veggie stores where fresh mango is easily accessible. If anyone tries it please let me know how it is!
- *Another note - the fine mesh strainer really helps in keeping the little stringy bits out of the ice cream. The texture is much smoother and nicer if you are able to run it through a strainer.